- Preheat the oven to 350 degrees.

- Line a 9 x 9 inch baking dish with parchment paper, ensuring that the paper hangs over the edges for easy removal of the cake.

Cream Cheese Layer:

In a bowl, use a handheld mixer to blend together the cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside.

**Cake Layer:**

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

In another bowl, use a handheld mixer to blend the vegetable oil and sugar until well combined, about 2 minutes.

Add the egg and mix until incorporated.

Mix in the yogurt, lemon zest, and lemon juice until well combined, about 3 minutes on medium speed.

Gradually add the flour mixture to the sugar and oil mixture, blending on low speed until just combined. Do not overmix.

Pour the batter into the prepared baking dish, spreading it evenly.

Spoon the cream cheese mixture over the cake batter, spreading it gently and evenly without mixing it into the batter.

Crumb Topping Layer:

In a small bowl, combine the crumb topping ingredients.

Use a fork to mix the butter into the flour and sugar until crumbly.

Sprinkle the crumb mixture evenly over the cream cheese layer.

**Baking:**

- Bake for 45 minutes.

- Allow the cake to cool in the pan for five minutes before removing it and transferring it to a wire rack to finish cooling.

- Once cooled, cut the cake into 16 squares.