This Easy Lemon Raspberry Cake with Crumb Topping is a delightful dessert that combines the bright flavors of lemon and sweet raspberries, all topped with a crunchy streusel. Perfect for family gatherings, birthday parties, or just a cozy afternoon treat, this cake is sure to impress. Its moist texture and burst of berry flavor make it an unforgettable addition to any occasion.

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Why You’ll Love This Recipe

Simple Preparation: This cake comes together quickly, making it ideal for bakers of all skill levels.
Unique Flavor Combination: The tangy lemon pairs beautifully with juicy raspberries, creating a refreshing taste.
Versatile Dessert: Serve it at brunch, as a snack, or as a stunning dessert after dinner.
Streusel Topping Delight: The crumbly topping adds an extra layer of texture and flavor to the cake.
Perfect for Sharing: With 12 servings, it’s perfect for parties or potlucks.

Tools and Preparation

Gathering the right tools will make your baking experience smoother and more enjoyable. Here are the essentials to have on hand:

Essential Tools and Equipment

Stand mixer with paddle attachment
9-inch springform pan
Mixing bowls
Measuring cups and spoons
Parchment paper

Importance of Each Tool

Stand mixer with paddle attachment: Ensures even mixing for a light and fluffy batter.
9-inch springform pan: Allows for easy removal of the cake without damaging its structure.
Mixing bowls: Needed for combining ingredients and keeping your workspace organized.

Ingredients

This easy Lemon Raspberry Cake is topped with delicious streusel and filled with juicy raspberries! Your guests will be begging you for the recipe.

For the Cake

1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 tsp vanilla extract
2 cups cake flour
1 tsp baking powder
1/4 tsp baking soda
¼ tsp salt
1/4 cup lemon juice (from 2 large lemons)
1 tbsp lemon zest
2 cups fresh raspberries

For the Crumb Topping

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp lemon zest
1/2 cup unsalted butter (room temperature)

How to Make Easy Lemon Raspberry Cake with Crumb Topping

Step 1: Preheat the Oven

Preheat your oven to 350˚F (180°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.

Step 2: Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment:
1. Cream together butter and sugar until light and fluffy, about 4-5 minutes.

Step 3: Mix Wet Ingredients

Add:
– eggs,
– sour cream,
– vanilla extract.

Mix until combined.

Step 4: Combine Dry Ingredients

In a small bowl:
1. Combine cake flour,
2. baking powder,
3. baking soda,
4. and salt.

Add this mixture to the batter. Whisk until just combined.

Step 5: Add Lemon Flavor

Stir in:
– lemon juice,
– freshly grated lemon zest.

Mix until fully incorporated.

Step 6: Prepare Raspberries

Pour batter into the prepared springform pan, spreading it evenly. Top with:
– Freshly washed raspberries.

Make sure they are distributed in a single layer so they are not too crowded.

Step 7: Make Streusel Topping

In a bowl:
1. Combine:
– all-purpose flour,
– sugar,
– lemon zest,
– butter.

Mix for about 2-3 minutes until it resembles crumbly dough. Distribute evenly over the raspberries.

Step 8: Bake the Cake

Bake for about 55-65 minutes or until a toothpick comes out clean. Allow the cake to rest for about 15 minutes before removing the springform ring. Let cool completely before serving.

How to Serve Easy Lemon Raspberry Cake with Crumb Topping

Serving your Easy Lemon Raspberry Cake with Crumb Topping can elevate any occasion. The bright flavors of lemon and juicy raspberries make it a delightful treat for everyone. Here are some creative serving suggestions to enhance your dessert experience.

With a Scoop of Ice Cream

Vanilla Ice Cream: A classic pairing that complements the tartness of the cake.
Lemon Sorbet: For a refreshing twist, lemon sorbet adds an extra zing.

Drizzled with Lemon Glaze

Simple Glaze: Mix powdered sugar with lemon juice for a sweet and tangy finish.
Berry Compote: Top with a warm raspberry or mixed berry sauce for added flavor.

Accompanied by Fresh Berries

Fresh Raspberries: A few scattered on the plate add color and freshness.
Mixed Berries: A medley of strawberries, blueberries, and blackberries enhances the presentation.

Served with Whipped Cream

Sweetened Whipped Cream: Lighten up each slice by adding a dollop of whipped cream.
Flavored Whipped Cream: Experiment with vanilla or citrus flavors for more depth.

How to Perfect Easy Lemon Raspberry Cake with Crumb Topping

Perfecting your Easy Lemon Raspberry Cake with Crumb Topping involves attention to detail and a few handy tips. Here are some recommendations to ensure your cake turns out beautifully every time.

Use Room Temperature Ingredients: This helps achieve a smoother batter and better rise.
Don’t Overmix the Batter: Mix until just combined to keep the cake tender and fluffy.
Evenly Distribute Raspberries: Spread them in a single layer so they bake evenly throughout the cake.
Check for Doneness Carefully: Use a toothpick in the center; it should come out clean when it’s fully baked.
Cool Completely Before Serving: This allows flavors to meld and makes slicing easier.
Store Properly: Keep any leftovers in an airtight container to maintain freshness.

Best Side Dishes for Easy Lemon Raspberry Cake with Crumb Topping

Pairing side dishes with your Easy Lemon Raspberry Cake with Crumb Topping can enhance your dining experience. Here are some great options that complement this delicious dessert well.

Fruit Salad: A mix of seasonal fruits adds brightness and balances sweetness.
Greek Yogurt Parfait: Layered yogurt, granola, and berries for a creamy and crunchy contrast.
Lemonade or Iced Tea: Refreshing beverages that mirror the flavors of your cake perfectly.
Cheese Platter: A selection of soft cheeses pairs wonderfully with the tartness of raspberries.
Chocolate Mousse: Rich chocolate provides a decadent counterpoint to the lightness of the cake.
Pineapple Upside-Down Cake: Another fruity dessert that adds variety to your table while keeping it light and sweet.

Common Mistakes to Avoid

Many home bakers encounter pitfalls when making an Easy Lemon Raspberry Cake with Crumb Topping. Here are some common mistakes and how to avoid them.

Using cold ingredients: Always ensure your butter, eggs, and sour cream are at room temperature. This helps create a smoother batter and enhances the cake’s texture.
Overmixing the batter: Mixing too long can lead to a dense cake. Combine ingredients until just mixed for a light and fluffy texture.
Skipping the parchment paper: Not lining the pan can result in sticking. Always use parchment paper to ensure easy removal after baking.
Crowding the raspberries: Distributing raspberries too close can cause them to sink. Spread them evenly in a single layer for better results.
Not checking for doneness: Relying solely on bake time can be misleading. Always perform the toothpick test to ensure your cake is fully baked.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 3 days.
Keep it covered with plastic wrap if not using a container.

Freezing Easy Lemon Raspberry Cake with Crumb Topping

Wrap tightly in plastic wrap and then aluminum foil for up to 2 months.
Label with the date for easy referencing.

Reheating Easy Lemon Raspberry Cake with Crumb Topping

Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
Microwave: Heat individual slices on medium power for about 20-30 seconds.
Stovetop: Place slices on a skillet over low heat for about 5 minutes, covered.

Frequently Asked Questions

This section addresses common inquiries about the Easy Lemon Raspberry Cake with Crumb Topping.

What makes this an Easy Lemon Raspberry Cake?

This recipe simplifies baking by using straightforward steps and readily available ingredients, ensuring even beginners can create this delightful dessert.

Can I use frozen raspberries instead of fresh?

Yes, you can substitute frozen raspberries, but make sure to thaw and drain them first to avoid excess moisture in the batter.

How do I customize this Easy Lemon Raspberry Cake?

Feel free to add different fruits like blueberries or strawberries, or incorporate nuts like almonds or pecans into the crumb topping for added texture.

Can I make this cake ahead of time?

Absolutely! You can bake it one day before serving; just store it properly in the refrigerator, as mentioned above.

Final Thoughts

The Easy Lemon Raspberry Cake with Crumb Topping is not only delicious but also versatile. Whether you serve it at a gathering or as a cozy dessert at home, this cake will surely delight everyone. Don’t hesitate to experiment with different fruits or toppings to make it your own!

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Easy Lemon Raspberry Cake with Crumb Topping

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Author: Cara
Total Time: 1 hour 20 minutes
Yield: Serves 12 1x

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Description

Indulge in the delightful Easy Lemon Raspberry Cake with Crumb Topping, a dessert that perfectly balances the bright zest of lemon and the sweetness of fresh raspberries. This moist cake, crowned with a crunchy streusel topping, is ideal for any celebration or simply as a comforting afternoon treat. Its vibrant flavors and inviting aroma will have your guests clamoring for seconds. Whether served at brunch or as an elegant dinner finale, this cake promises to impress.

Ingredients

Scale

1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs
1 cup sour cream
2 cups cake flour
1 tsp baking powder
1/4 tsp baking soda
1/4 cup lemon juice (from about 2 large lemons)
2 cups fresh raspberries
1 cup all-purpose flour (for crumb topping)
1/2 cup granulated sugar (for crumb topping)
1/2 tsp lemon zest (for crumb topping)
1/2 cup unsalted butter (room temperature, for crumb topping)

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Instructions

Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan and line it with parchment paper.
In a stand mixer, cream together the butter and sugar until light and fluffy (about 4-5 minutes).
Add eggs, sour cream, and vanilla extract; mix until combined.
In another bowl, whisk together cake flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture until just combined.
Stir in lemon juice and zest until fully incorporated.
Pour batter into the prepared pan and top evenly with raspberries.
For the crumb topping, mix flour, sugar, lemon zest, and butter until crumbly; sprinkle over the raspberries.
Bake for 55-65 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from the pan.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American