Tips From Pips
Lemon Cheesecake Filled Crumb Cake
1 ¼ Cups All-purpose flour
½ Cup white sugar
¼ tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
6 T butter, softened
2 large eggs, room temperature
1 tsp vanilla extract
2 T lemon juice
¼ cup milk
1 8 oz. package cream cheese, softened
¼ Cup white sugar
1 large egg
1 lemon, zested (save lemon juice for glaze)
¾ cup light brown sugar, packed
½ Cup (1 stick) butter, melted
1 ½ cups all-purpose flour
½ Cup oatmeal
1 T lemon juice (from lemon)
1 Cup powdered sugar
1 T light cream or ½ & ½
For the cake: Grease and flour a Bundt cake pan. Set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt on low speed until mixed. Beat in the softened butter until crumbly. Add in the eggs, vanilla, lemon juice and milk. Beat until light and fluffy. Pour into the prepared cake pan.
For the filling: Beat the cream cheese, sugar, egg, and lemon zest for about 5-6 minutes until combined well. Pour over the top of the cake, being careful not to let the filling touch the sides of the pan.
For the streusel: In a small bowl, combine the brown sugar, melted butter, oatmeal, and milk with a fork. Sprinkle over the top of the cake.
Make the glaze: Whisk together the lemon juice, powdered sugar, and milk until smooth. Set aside.
Bake in a 325-degree oven for 40-45 minutes. Cool completely in the pan.
When cool, release onto a plate and drizzle the glaze over the top and sides.
Serve right away or refrigerate for at least one hour before serving.