Cream Cheese Lemon Crumb Cake
I was expecting a few friends over one morning for a little coffee and conversation. I wanted to serve a coffee cake, but also something light and creamy, and that’s when I stumbled upon this perfect crumble cake that would do just the trick. It’s impossible to go wrong with a trifecta of sweetened cream cheese, crumbly topping, and moist, chewy cake. It’s easy to make the cake from scratch, but we chose to take a little shortcut and use a pre-made cake mix. Everyone loved the refreshing combination of sweet cream cheese infused with citrusy lemon. Other than this informal gathering between friends, I also like to make this cake for a special occasion or holiday (or Mondays to combat those beginning of the week blues). Really, no special occasion is needed to whip up a delicious treat. After sharing with family and friends, any leftover slices taste even better as a late night snack!
Why You’ll Love This Recipe
This Cream Cheese Lemon Crumb Cake is a delightful combination of flavors and textures. The tangy lemon perfectly complements the creamy filling, and the crumbly topping adds a satisfying crunch. It’s a versatile dessert that’s perfect for any occasion, from casual get-togethers to elegant celebrations.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- 2 9-inch round cake pans
- Fork
- Oven
- Spatula
Ingredients
For the cake:
1 (15 oz) box lemon cake mix
1 cup water
3 large eggs
1/2 cup vegetable oil
2 tablespoons lemon zest
For the filling/frosting:
2 tablespoons lemon juice
16 ounces cream cheese, room temperature
2 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla
For the crumble:
3/4 cup flour
3/4 cup powdered sugar
1 teaspoon vanilla
1/4 cup unsalted butter, cold
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray.
- In a large bowl, beat together the lemon cake mix, water, eggs, lemon zest, and vegetable oil until well combined.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
- For the cream cheese filling, beat together the cream cheese, heavy cream, powdered sugar, vanilla, and lemon juice until creamy and smooth.
- To make the crumble topping, mix the flour, powdered sugar, vanilla, and cold butter in a medium bowl. Use a fork to cut the mixture into crumbles.
- Once the cakes have cooled, remove them from the pans and slice each in half horizontally.
- Spread enough cream cheese filling over the cut side of one half of each cake. Place the other half on top.
- Spread a layer of cream cheese frosting over the top of each cake and sprinkle with the prepared crumble.
- Chill the cakes for at least 30 minutes before serving.
Tips for Success
- Make sure the cream cheese is at room temperature for an easy and smooth filling.
- Chill the cake before serving for cleaner slices and enhanced flavors.
Additional Tips or Variations
Feel free to add some fresh berries on top for an extra burst of flavor. You can also try using different cake flavors, such as vanilla or strawberry, for a new twist.
Nutritional Highlights (Per Serving)
This cake is a delightful indulgence, rich in creaminess and flavor. Each serving provides a delicious balance of taste and texture.
Frequently Asked Questions (FAQ)
Can I use a different type of cake mix? Yes, you can try other flavors like vanilla or even chocolate for a unique variation.
How should I store the cake? Keep the cake refrigerated to maintain its freshness and texture. It can last up to 3 days in the fridge.
Conclusion
I hope you give this Cream Cheese Lemon Crumb Cake a try! It’s a delightful treat that will surely impress your family and friends. Remember to share your baking success stories and any creative variations you come up with. Enjoy!