Ingredients
Units
Scale
- For the filling:
- 2 (8 oz) pkg. Philadelphia light cream cheese, softened
- 1/2 cup sugar
- 1 Tbsp lemon juice
- 1 egg
- 1/2 Tbsp lemon zest
- For the cake:
- 1/2 cup butter, softened
- 1 cup sugar
- 4 eggs
- 1 cup Breakstone or Knudsen light sour cream
- 1 Tbsp lemon juice
- 3 cups flour
- 1 tsp Calumet baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp lemon zest
- For the streusel topping:
- 1/4 cup sugar
- 1/4 cup flour
- 3 Tbsp butter, chilled and cubed
- 1/2 Tbsp lemon zest
- For the glaze:
- 1/2 cup powdered sugar
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray and set aside.
- To prepare the filling, add the cream cheese and sugar to a medium bowl and beat together until smooth. Add in the egg and lemon juice and beat until smooth. Fold in the lemon zest and set aside.
- To prepare the cake batter, add the butter and sugar to a large bowl and cream together. Add in the eggs one at a time and blend until combined. Add in the sour cream and lemon juice and blend until combined. Add in the flour, baking powder, baking soda, and salt and stir until just combined. Then fold in the lemon zest.
- Spread half of the cake batter into the bottom of the prepared 9 x 13 dish. Then place prepared filling over the batter by dropping by the spoonful. Carefully spread the filling over the batter. Next, drop spoonful’s of the remaining cake batter over the filling and gently spread the batter out over the filling.
- With a knife, cut through the layers a few times to marble.
- To make the topping, blend all of the ingredients together with a pastry blender until it resembles coarse crumbs. Sprinkle over the top of the cake batter.
- Bake the cake at 350 degrees for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool.
- Before serving, mix the glaze ingredients together and drizzle over the cake.
