Preparation Steps

• Preheat oven to 325°F and grease or spray a 9x9 inch square baking pan. Lightly dust with flour.
• Make the crumble: Using clean hands or a food processor, combine cold cubed butter, flour, and confectioners' sugar until butter is pea-sized. Set aside.
• Prepare cream cheese filling: Beat cream cheese and granulated sugar together until smooth and creamy. Set aside.
• In a small bowl, sift together flour, salt, and baking powder. Set aside.
• In a mixer bowl, beat butter, lemon zest, and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides as needed.
• Add eggs one at a time and vanilla extract; mix on low speed until combined.
• In a measuring cup, mix milk and lemon juice together.
• Alternate adding dry ingredients and milk mixture to the butter mixture, beginning and ending with dry ingredients. Mix on low speed until just combined. Scrape down sides.
• Pour half the batter into prepared pan. Spoon cream cheese mixture over batter and spread evenly. Top with remaining batter and spread gently.
• Sprinkle crumble topping evenly over the top.
• Bake for 40 minutes or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, tent with foil and bake until done.
• Remove from oven and let cool about 10 minutes.
• Whisk glaze ingredients together and drizzle over cooled cake before serving.