Sticky Lemon Rolls with Lemon Cream Cheese Glaze

ingredients

For the Cream Cheese filling
8 oz. of cream cheese (softened)
¼ c. sugar
1 egg
1½ t. lemon juice
For the Cake
1½ c. flour
¾ c. sugar
½ t. baking powder
¼ t. baking soda
¼ t. salt
4 TB. unsalted butter
1 egg
½ c. buttermilk
1 TB lemon zest
1 TB lemon juice
For the crumb topping (triple this part)
½ c. flour
¼ c. sugar
2 TB butter, softened
½ TB lemon zest
1 TB lemon juice
For the drizzle
⅓ c. powdered sugar
1½ TB. lemon juice
Instructions
For the Cream Cheese Layer
Combine cream cheese, sugar, egg, and lemon juice. Beat until smooth. Set aside.
For the Cake
Combine dry ingredients. Cut in butter until you have a pea sized lumps. In a separate bowl combine wet ingredients. Add to dry ingredients and stir with a spoon. Batter will be lumpy.
Place half the batter in the bottom of an 8x8 pan or 11x7 pan. Pour all the cream cheese on top of the batter and pour the remaining half on top of the cream cheese filling.
For the crumb topping
Combine flour and sugar, cut in butter, stir in lemon juice. Layer evenly on top of the batter.
Bake at 350 for 40-45 minutes until a toothpick comes out clean. Let cool.
Combine powdered sugar and lemon juice. Drizzle over cake and serve.