There’s something magical about the bright, zesty flavor of lemon paired with rich cream cheese and a buttery crumb cake base.

Every time I make this lemon cream cheese crumb cake, it brings sunshine to the table—even on the gloomiest days.

Whether served warm and gooey or chilled for a firmer bite, this cake never fails to impress.

It’s a personal favorite when I want something cozy yet fresh, sweet but not overwhelming. Let’s make this dreamy dessert together!

Why I Love This Recipe

This cake blends everything I love: a moist, tender lemon cake, a tangy cream cheese layer, and a hint of zest that lingers on the palate.

It’s not overly sweet, and it bakes up beautifully without any fuss.

Plus, it looks elegant enough for guests, but is easy enough for a lazy Sunday bake.

What You’ll Need (Ingredient Highlights)

Fresh lemon zest and juice – Adds a natural brightness and depth.

Unsalted butter – Melted and cooled, it gives a rich base to the cake.

Cream cheese – Full-fat and softened for a silky smooth filling.

Egg yolks – Enrich the filling and help it set to the perfect texture.

All-purpose flour & baking powder – A dependable structure for the cake.

Powdered sugar – Keeps the filling light and creamy.

Pro Tips Before You Start

Zest the lemon before juicing to avoid waste (and frustration).

Always use room temperature eggs and cream cheese for smoother mixing.

Place the springform pan on a baking sheet to prevent leaks—this batter is buttery!

For a gooier texture, serve warm. For clean slices, chill before cutting.

How to Make Lemon Cream Cheese Crumb Cake

Step 1: Prep the Pan

Preheat your oven to 340°F (170°C).

Grease a 9-inch springform pan with butter.

If using a standard round pan, line it fully with parchment paper for easy removal.

Step 2: Build the Flavor Base

In a large bowl, rub the sugar, lemon zest, and sea salt together with your fingers until it turns pale and fragrant.

This step brings out the lemon oils and enhances flavor.

Step 3: Mix the Wet Ingredients

Whisk in the egg, lemon juice, and melted butter until fully combined and smooth.

Step 4: Add the Dry Ingredients

Sift in the flour and baking powder.

Gently fold everything together with a spatula until you have a thick, cohesive batter.

Spread evenly into your prepared pan.

Step 5: Make the Filling

In another bowl, mash softened cream cheese with powdered sugar until mostly smooth.

Add salt, egg yolks, lemon juice, and zest, then whisk until creamy.

You can use an electric mixer, but a hand whisk works well too.

Step 6: Assemble and Bake

Pour the cream cheese filling over the cake batter and smooth the top.

Set the pan on a baking sheet and bake in the center of the oven for 45–55 minutes, or until the edges are golden and the middle is puffed.

Step 7: Cool and Finish

Let the cake cool for 10 minutes, then carefully release it from the pan.

Dust the top with powdered sugar just before serving.

What to Serve It With

Serve this lemon cream cheese cake with:

A cup of earl grey or chamomile tea

Whipped cream and fresh berries

A drizzle of blueberry compote

Variations / Substitutions

Lime or orange zest instead of lemon for a twist on the flavor.

Gluten-free flour blend works well in a 1:1 swap.

Add a berry swirl by mixing in raspberry or blueberry preserves into the filling.

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

You can also freeze individual slices—wrap tightly in plastic and freeze for up to 2 months.

Reheat in the microwave for a gooey bite.

FAQs

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for bright flavor, but bottled will work in a pinch.

Can I make this cake ahead of time?
Yes! Bake it a day before and chill it overnight for clean slices.

Can I double this recipe for a crowd?
You can double it and use a 9×13-inch pan. Add 10–15 minutes to the baking time.

Why is my filling runny?
Make sure the cream cheese is full-fat and not too warm when mixing. Also, don’t underbake!

Can I skip the cream cheese layer?
You can, but it won’t be nearly as rich or creamy—highly recommended to keep it!

How do I get that perfect golden top?
Tent the top with foil if it browns too fast, and use the egg yolks in the filling for that gorgeous golden hue.

What if I don’t have a springform pan?
A parchment-lined regular round pan will work—just be sure to cool fully before lifting it out.

Final Thoughts

This lemon cream cheese crumb cake brings joy in every bite.

It’s tangy, soft, and perfectly sweet—comfort food in cake form.

I always find myself reaching for a second slice (and so does everyone else). It’s a keeper.

The Boat Shed Kitchen