• Preheat oven to 325°F and prepare a 9x9 square pan with non-stick spray or butter and flour. My recommendation is Baker's Joy Spray-- never failes me!

To make the crumble:

• You can use your hands or a pastry cutter. I prefer using my food processor, by pulsing the ingredients until they are just combined. I then use my fingers to make crumbles about the size of a pea. Set aside.

For the cream cheese filling:

• In the bowl of a stand mixer or using a hand-held mixer, combine the cream cheese and sugar until smooth and creamy. Set aside.

  NOTE: I will definitely double the amount of cream cheese, because I love it!

For the cake:

• In a small bowl, whisk (or sift) the flour, salt, and baking powder. Set aside.
• In the bowl of a stand mixer or using a hand-held mixer, combine the butter, lemon zest, and sugar mixing for 2-3 minutes until light and fluffy. Scrape down the bowl as needed.
• With the mixer on low, add in the eggs and vanilla, mixing on low until combined.
• Stir the the milk and fresh lemon juice. Stir together well. (in a way, you are making a quick buttermilk).
• Add the dry ingredients to the butter mixture in the stand mixer and turn it on low. With the mixer on low, slowly add the milk & lemon juice. Mix until just combined-- do not overmix! Scrape the sides as needed.

Assembling the cake:

• Pour batter into prepared pan and spread evenly (an off-set spatula makes this much easier, if you have one.)
• Spoon cream cheese mixture over top and then spread out with a spatula (or offset spatula) spreading it into every corner. Don't worry if the cream cheese and batter combine, in some places.
• Evenly sprinkle the crumble over top the cream cheese.
• Bake for 40 minutes at 325°F. NOTE: Set your timer for 35 minutes, and check doneness of cake with a toothpick. It is better to check earlier than later, so you don't end up with a dry cake!

  If an inserted toothpick is removed with wet batter, it is not done. If the cake is not done and the top is starting to brown, cover with foil and bake an additional 10 minutes.
• Remove coffee the cake from oven and allow to cool for about 10 minutes.
• Drizzle glaze over top and serve. NOTE: Honestly, I didn't add the glaze. I'm sure it's a delicious addition, but we didn't find the cake lacking flavor-- in fact, we though it was perfect!