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The Boat Shed Kitchen

Lemon Cream Cheese Crumb Cake

This dreamy lemon cream cheese crumb cake layers a soft, buttery lemon cake with a luscious cream cheese filling. Finished with powdered sugar, it's perfect for brunch, tea, or anytime you crave something sweet and citrusy.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Calories: 420
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 1 ½ cup granulated sugar
  • 1 lemon zested
  • ½ teaspoon sea salt
  • 1 large egg room temperature
  • 1 cup unsalted buttermelted and cooled
  • 3 tablespoons lemon juice freshly squeezed (from ~1 ½ large lemons)
  • 2 ¾ cups all-purpose flour
  • 2 ½ teaspoons baking powder
Filling
  • 8 oz cream cheese softened (full fat, brick-style)
  • 2 cups powdered sugar
  • ⅛ teaspoon sea salt
  • 2 large egg yolks
  • 2 tablespoons lemon juice freshly squeezed (from ~1 large lemon)
  • 1 lemon zested
  • 4 tablespoons powdered sugar for dusting

Method
 

  1. Preheat oven to 340°F (170°C).
  2. Grease a 9-inch springform pan or line a round pan with parchment.
  3. In a large bowl, rub together sugar, lemon zest, and salt until fragrant.
  4. Whisk in egg, lemon juice, and melted butter.
  5. Sift in flour and baking powder, and gently fold into a thick batter. Spread evenly in pan.
  6. In another bowl, mash cream cheese and powdered sugar until smooth.
  7. See full steps with tips & photos → https://theboatshedcafe.com/lemon-cream-cheese-crumb-cake/

Notes

  • Don’t skip the zest—it adds brightness and depth to both the cake and the filling.
  • For an extra lemony touch, add a few drops of lemon extract to the batter.
  • This cake cuts best after chilling, but tastes heavenly warm too!