Lemon Crumb Cake

• Vegetarian

• Produce

  • 1 Lemon

• Refrigerated

  • 3 Egg, large

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Brown sugar, light packed
  • 2 3/4 cup Flour
  • 1 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 cup Powdered sugar
  • 1 tsp Vanilla extract

• Dairy

  • 14 tbsp Butter, unsalted
  • 1 package Cream cheese
  • 5/16 cup Milk

Found on shugarysweets.com

Ingredients

• 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 kosher salt
• 6 Tbsp unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 2 Tbsp lemon juice
• 1/4 cup milk
• 1 package (8oz) cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 lemon, zested
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, melted
• 1 1/2 cup all-purpose flour
• 1 Tbsp lemon juice
• 1 cup powdered sugar
• 1 Tbsp milk

Directions

• For the cake, 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 for about 3-4 minutes until light and fluffy. Pour into prepared pan. For the filling, 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. In a small bowl, combine streusel 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. Whisk together the glaze ingredients until smooth. Drizzle over cooled cake. Serve and enjoy! I like to refrigerate this cake before serving!