Get ready to transform your ordinary baking routine into an extraordinary culinary experience with this mouthwatering Lemon Cream Cheese Crumb Cake! Imagine a perfect balance of tangy lemon, rich cream cheese, and buttery crumb topping that will make your kitchen smell like a gourmet bakery and your family begging for seconds. This isn't just a cake – it's a dessert masterpiece that combines classic American comfort with a zesty twist that will have everyone asking for your secret recipe.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 large eggs
- 1 lemon, zested and juiced
- 1 tsp baking powder
- ½ tsp salt
- 1 cup crumb topping (made with flour, sugar, and butter)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or non-stick spray to prevent the cake from sticking.
- In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the softened cream cheese to the butter and sugar mixture, and continue mixing until well combined and smooth.
- In a separate bowl, whisk together the 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt until evenly combined.
- Gradually add the dry ingredients to the cream cheese mixture, mixing on low speed until just combined.
- Add the eggs, lemon zest, and lemon juice to the batter. Mix on medium speed until the eggs are fully incorporated and the batter is smooth, scraping down the sides of the bowl as needed.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- In a medium bowl, prepare the crumb topping by combining 1 cup of crumb topping ingredients (which can be made by mixing together equal parts of flour, sugar, and butter until crumbly). Mix until the texture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the batter in the baking pan.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 15 minutes before slicing.
- Serve warm or at room temperature, and enjoy your delicious Lemon Cream Cheese Crumb Cake!
Tips
- Room Temperature is Key: Ensure your butter, cream cheese, and eggs are at room temperature before mixing. This helps create a smoother, more uniform batter.
- Don't Overmix: When adding dry ingredients, mix just until combined to keep the cake tender and prevent a tough texture.
- Zest Before Juicing: Always zest your lemon before cutting and juicing it to maximize flavor extraction.
- Crumb Topping Technique: For the perfect crumbly topping, use cold butter and mix with your fingers to create those delightful, irregular crumbs.
- Check for Doneness: Use the toothpick test – if it comes out clean with just a few moist crumbs, your cake is perfect!
- Cooling Matters: Let the cake cool in the pan for at least 15 minutes to help it set and make cutting easier.
- Storage Tip: Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days for maximum freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
