Lemon Crumb Cake Recipe

lemon crumb cake with cream cheese inside

5 from 2 votes

Lemon Crumb Cake is a combination of a sweet and tangy lemon flavor with a crumbly topping that adds a nice texture to each bite. There is a sweet cream cheese filling layered in this cake, making it a rich and flavorful dessert!

Prep Time20

Cook Time1

Chilling2

Total Time3 20

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Lemon Crumble Cake

Servings: servings

Calories: 535kcal

Author: Jessica & Nellie

Ingredients

Crumb Topping

⅔ cup flour
Dash of salt
3 TBSP brown sugar
5 TBSP sugar
4 TBSP butter

Lemon Cake

6 TBSP butter softened
1 cup sugar
1 tsp vanilla extract
1 TBSP lemon zest from 1 lemon
2 eggs
¾ cup sour cream
1 ½ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
1 cup lemon curd

Cream Cheese Filling

8 oz cream cheese softened
1 egg
4 TBSP sugar
½ tsp vanilla extract

Instructions

Prep: Preheat the oven to 350°F. Prepare a 8x8 square pan (or a 6x10 rectangle pan) by spraying with non-stick spray or lining with parchment paper.
Crumble: In a medium size bowl, whisk the flour, salt, brown sugar, and sugar together. Melt the butter in the microwave and let it cool just a little. Pour the butter over the flour mixture and stir with a fork, until the mixture is all pea sized pieces. Place the crumble mixture in the refrigerator.
Cake batter: In a large bowl, add softened butter and cream for about a minute with a hand mixer (or place in a stand mixer). Add sugar and continue to mix. Add eggs, one at a time, until each is incorporated. Add sour cream, vanilla extract, and lemon zest and mix together.
In a separate medium bowl, whisk together flour, baking powder and salt. Add this to the butter mixture and stir in with a wooden spoon just until the flour is incorporated. Set aside.
Filling: In another medium bowl, mix the cream cheese with a hand mixer or stand mixer. Add the egg and mix again. Add the sugar and vanilla extract, mix for 1-2 minutes, until the cream cheese is lump free and smooth.
Assemble: Pour half of the cake batter in the prepared pan, creating a little bit of a well by bringing the batter up the sides slightly. Spread some lemon curd over the batter just short of the edges, trying to keep it within the well.
Add the remaining cake batter over the curd layer, try not to let the curd spread to the edges.
Spread the cream cheese mixture over the cake batter and then sprinkle the chilled crumble over the cream cheese mixture.
Bake: Place the cake in the preheated oven and bake for about 50-60 minutes. When the center is set, the cake is done. Check the cake at about 40 minutes to make sure the top is not browning too much. If it is, you can tent some tin foil over the cake, so it doesn’t get too dark.
Remove the cake from the oven and let it cool on the counter for 1-2 hours. Then place in the fridge to chill for at least an hour. Slice, serve, and enjoy!

Notes

Lemon cake should be stored at room temperature in an airtight container for up to 3 days. To maintain its freshness, it is recommended to store the cake in a cool, dry place away from direct sunlight or heat sources.

Nutrition