Peak Photo Studio

by Katie Dudley

Recipe|Lemon Cream Crumble Cake

Recipes

Lemon Cream Cheese Cake Recipe Food Photographer
Spring is one of my favorite times of the year. I love seeing the earth come back to life with it’s greens and pops of colors from flowers and trees. I love being able to open up the windows in my home and feel the fresh breeze.
 
I’ve found a dessert that pretty much squeezes all of that anticipation of warm weather and new life into a delicious bite. Would you agree with me that lemons scream spring? This cake has the perfect combo of sweet, tart and creamy yumminess. And if I give you a little secret it would be this – make the cake a day before you plan to serve it and keep it in the fridge. The flavors of the cake seem to deepen overnight. And if you want to spruce it up, serve each slice with whipped cream and berries. YUMMA!
Lemon Cream Cheese Cake Recipe Food Photographer
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Lemon Cream Crumble Cake

This sweet, Lemon Cream Cheese Coffee Cake is a must-make for lemon lovers! 

Ingredients

For the Cake

  • 1 1/4 Cup all-purpose flour
  • 1/2 Cup granulated sugar
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1/4 cup milk

For the Filling

  • 1 (8oz) package cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 lemon, zested

For the Crumble

  • 2/3 cup all-purpose flour
  • 3 tbsp brown sugar
  • 5 tbsp sugar
  • 4 tbsp unsalted butter, melted and slightly cooled

For the Glaze

  • 1 tbsp lemon juice
  • 1/2 cup powdered sugar
  • 1 tbsp milk

Instructions

FOR THE CAKE:

  1. Grease and flour a 9-inch springform pan. Set aside.

    In a large mixing bowl, mix flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until crumbly. Add in eggs, vanilla extract, lemon juice and milk. Beat until light and fluffy. Pour into prepared pan.

FOR THE FILLING:

  1. Beat cream cheese with sugar, egg and lemon zest for about 4-5 minutes. Pour over cake layer, being careful to not let it touch the sides of the pan.

FOR THE CRUMBLE:

  1.  In a small bowl, combine crumble ingredients with a fork. Sprinkle over top of cake. Bake in a 325 degree oven for about 38-42 minutes. Cool completely in pan. When cooled, release from springform pan.

FOR THE GLAZE:

  1. Whisk together the glaze ingredients until smooth. Drizzle over cooled cake. Serve and enjoy!

Recipe Notes

I like to refrigerate this cake before serving. Sometimes I will serve it with a dollop of whipped cream and raspberry jam or fresh berries.