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)
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
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg