Lemon Cream Cheese Coffee Cake

milk
Instructions
Preheat oven to 325F and prepare a 99 square pan with nonstick spray or butter and flour.
Crumble
Using a food processor fork or your hands combine butter flour and sugar in a bowl. I prefer clean hands. Make sure the butter is broken down and no larger than a pea when you are done. Set aside.
Cream Cheese Filling
In the bowl of a stand mixer or using a handheld mixer combine the cream cheese and sugar until smooth and creamy. Set aside.
Lemon Coffee Cake
In a small bowl sift together the flour salt and baking powder. Set aside.
In the bowl of a stand mixer or using a handheld mixer combine the butter lemon zest and sugar. Mix for 23 minutes or until light and fluffy. Scrape down the bowl as needed.
With the mixer on low add in the eggs and vanilla. Mix on low until combined.
In a 1cup measuring cup add the milk and fresh lemon juice. Stir together well.
Add the dry ingredients to the butter mixture in the stand mixer and turn it on low. With the mixer on low drizzle in the milk lemon juice. Mix until just combined. Turn mixer off. Scrape sides as needed.
Assembly
Pour batter into prepared pan.
Spoon cream cheese mixture over top and then spread out with a spatula getting it into every corner. It does not matter if the cream cheese and batter combine slightly.
Evenly sprinkle the crumble over top the cream cheese.
Bake for 40 minutes at 325F. Check doneness of cake with a toothpick. If an inserted toothpick is removed with wet batter it is not done. Or if it appears shiny on top 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. Everyones oven is different so make sure the cake is done before removing.
Remove coffee cake from oven and allow to cool for about 10 minutes.
Drizzle glaze over top and serve.