Diy and ideas Weekend baking has the best results. You have time for it, you are in the mood for it and you will not only pay attention to details but indulge in them.
This cake is a result of such weekend. I didn’t even plan on sharing it on the blog. It was just supposed to be a lazy weekend crumb cake. But then I reached for a lemon and a brick of cream cheese and I knew that the cake will be far from plain. It’s a sweet sunshine with citrus notes – just what the weekend needs!
You may already know, that when it comes to crumb cakes or coffee cakes, I have high standards. My Best Apple Crumb Cake is the perfect example. It has the thickest crumb topping layer you have ever seen and drizzled with caramel sauce, makes for a fabulous treat. My Lemon Blueberry Crumb Cake uses a shortcut (a pie filling) and makes for a gorgeous and scrumptious dessert. By the way – coffee cakes do not have actual coffee in them, they are just called that way as they are usually served along a cup of coffee in the afternoon.
Lemon Cream Cheese Crumb Cake Recipe Card
Ingredients
for the cake layer:
1 cup and 1/2 all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk or sour milk
1 teaspoon vanilla extract
1/3 cup vegetable oil
2 large eggs
2 Tablespoons fresh lemon zest
2 Tablespoons fresh lemon juice
for the cream cheese layer:
1 8 oz . brick of cream cheese softened to room temperature
1 large egg
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 Tablespoon lemon zest
for the crumb topping:
1/4 cup unsalted butter melted, cooled to room temperature
1/3 cup granulated sugar
1/4 teaspoon salt
2/3 cup all-purpose flour
Instructions
- Preheat panggangan to 350 degrees F.
- Grease a 13" x 9" baking pan. Set aside.
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Source
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