Easy Lemon Raspberry Cake with Crumb Topping

This Easy Lemon Raspberry Cake with Crumb Topping is a delightful dessert that combines the zesty flavor of lemons with the sweet tartness of fresh raspberries. Perfect for any occasion, this cake features a buttery crumb topping that adds texture and richness. Whether it’s a birthday celebration, a summer picnic, or just a cozy family gathering, this cake is sure to impress your guests and leave them asking for more!

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Why You’ll Love This Recipe

• Delicious Flavor: The combination of lemon and raspberry creates a refreshing taste that balances sweetness and tartness beautifully.
• Easy to Make: With straightforward steps, you can whip up this cake in no time, even if you’re a beginner in the kitchen.
• Versatile Dessert: This cake is perfect for various occasions, from casual get-togethers to special celebrations.
• Beautiful Presentation: The vibrant colors of raspberries against the golden cake make it visually appealing, making it great for sharing on social media!
• Comforting Texture: The crumb topping adds a delightful crunch that complements the soft cake and juicy raspberries.

Tools and Preparation

Before diving into this recipe, gather your tools to ensure a smooth baking experience.

Essential Tools and Equipment

• Stand mixer
• 9-inch springform pan
• Mixing bowls
• Whisk
• Measuring cups and spoons

Importance of Each Tool

• Stand mixer: This tool ensures thorough mixing of ingredients, resulting in a light and fluffy batter.
• Springform pan: Ideal for easy removal of the cake without damaging it, allowing for an elegant presentation.

Ingredients

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
• 1/4 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 to prevent sticking.

Step 2: Cream Butter and Sugar

In the bowl of your stand mixer fitted with the paddle attachment:
1. Add unsalted butter and granulated sugar.
2. Cream together until light and fluffy, about 4–5 minutes.

Step 3: Mix in Wet Ingredients

Add the following ingredients to your creamed mixture:
2 large eggs
1 cup sour cream
1 tsp vanilla extract

Mix until combined.

Step 4: Combine Dry Ingredients

In a separate small bowl:
1. Combine the following dry ingredients:
– 2 cups cake flour
– 1 tsp baking powder
– 1/4 tsp baking soda
– ¼ tsp salt

1. Add this flour mixture to your batter.
2. Whisk until just combined.

Step 5: Add Lemon Juice and Zest

Gently fold in:
– 1/4 cup lemon juice
– 1 tbsp lemon zest

Mix until well combined.

Step 6: Prepare for Baking

Pour your batter into the prepared springform pan. Spread evenly, then top with:
– 2 cups fresh raspberries, ensuring they are in a single layer without overcrowding.

Step 7: Make Streusel Topping

To create the crumb topping:
1. In a bowl, combine:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 tsp lemon zest
– 1/2 cup unsalted butter

1. Mix for about 2–3 minutes until you have a crumbly dough.
2. Distribute this streusel evenly over the raspberries.

Step 8: Bake Your Cake

Bake in preheated oven for about 55–65 minutes or until a toothpick inserted comes out clean. Let it rest for about 15 minutes before removing the springform ring. Allow it to cool completely before serving.

How to Serve Easy Lemon Raspberry Cake with Crumb Topping

Serving your Easy Lemon Raspberry Cake with Crumb Topping can enhance the overall experience of this delightful dessert. Here are some fantastic suggestions for making it even more enjoyable.

Pair with Whipped Cream

• Adding a dollop of freshly whipped cream can balance the tartness of the raspberries and enhance the cake’s sweetness.

Serve with Vanilla Ice Cream

• A scoop of vanilla ice cream on the side melts beautifully over the warm cake, creating a luscious combination.

Drizzle with Lemon Glaze

• A light lemon glaze adds extra zing and moisture, making each bite even more irresistible.

Accompany with Fresh Berries

• Garnishing your plate with extra fresh raspberries or even blueberries can elevate the presentation and flavor.

Enjoy with a Cup of Tea

• Pairing this cake with a warm cup of tea offers a cozy afternoon treat that complements its bright flavors.

Present on a Decorative Plate

• Serving on a beautiful cake stand or decorative plate not only looks appealing but also makes the dessert feel special.

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How to Perfect Easy Lemon Raspberry Cake with Crumb Topping

To ensure your Easy Lemon Raspberry Cake is perfect every time, consider these helpful tips.

• Use Room Temperature Ingredients: This helps create a smooth batter, leading to better texture in the final cake.

• Don’t Overmix: Mix just until combined when adding dry ingredients to avoid a dense cake.

• Measure Flour Correctly: Spoon flour into measuring cups instead of scooping directly from the bag to prevent packing it down.

• Check for Doneness: Insert a toothpick into the center; it should come out clean when the cake is ready.

• Cool Before Serving: Allowing the cake to cool completely enhances its flavor and makes slicing easier.

Best Side Dishes for Easy Lemon Raspberry Cake with Crumb Topping

Adding complementary side dishes can elevate your dessert experience. Here are some great options to serve alongside your Easy Lemon Raspberry Cake.

1. Greek Yogurt Parfait: Layer Greek yogurt with honey and mixed berries for a refreshing contrast.
2. Fruit Salad: A light fruit salad can provide a colorful and nutritious complement to your sweet cake.
3. Chilled Minted Cucumber Salad: The freshness of cucumber and mint pairs well with the zesty flavors of lemon.
4. Cheese Platter: Serve mild cheeses like brie or goat cheese that balance out the sweetness of the cake.
5. Chocolate Mousse: For chocolate lovers, this rich dessert offers an indulgent pairing without overpowering the lemon flavor.
6. Nutty Granola Bars: A crunchy granola bar adds texture and can be enjoyed as a snack before or after dessert.

Common Mistakes to Avoid

When baking the Easy Lemon Raspberry Cake with Crumb Topping, it’s essential to steer clear of common pitfalls. Here are a few mistakes that can affect your cake’s outcome.

• Overmixing the batter: Mixing too much can lead to a dense cake. Mix just until combined for a light texture.
• Not measuring ingredients accurately: Using incorrect measurements can change the cake’s consistency. Always use measuring cups and spoons for precision.
• Skipping the parchment paper: Failing to line the pan can cause the cake to stick. Make sure to line it with parchment for easy removal.
• Using cold ingredients: Cold butter or eggs can affect how well they incorporate into the batter. Ensure all ingredients are at room temperature before starting.
• Baking without preheating: Not preheating your oven can lead to uneven baking. Always preheat for consistent results.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cake in an airtight container.
• It will last for about 3-4 days in the refrigerator.

Freezing Easy Lemon Raspberry Cake with Crumb Topping

• Wrap individual slices in plastic wrap, then foil, to prevent freezer burn.
• The cake can be frozen for up to 2-3 months.

Reheating Easy Lemon Raspberry Cake with Crumb Topping

• Oven: Preheat to 350°F (175°C) and heat slices for about 10-15 minutes until warmed through.
• Microwave: Heat on medium power for about 20-30 seconds for each slice; watch closely to avoid overheating.
• Stovetop: Place a slice in a skillet over low heat, cover, and warm gently for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making the Easy Lemon Raspberry Cake with Crumb Topping.

Can I use frozen raspberries?

Yes, you can substitute frozen raspberries; however, reduce their quantity slightly as they may release more moisture.

How do I know when my cake is done?

Check by inserting a toothpick into the center; it should come out clean or with a few crumbs attached but not wet batter.

What if I don’t have cake flour?

You can make a substitute by using all-purpose flour and removing two tablespoons per cup, then adding two tablespoons of cornstarch.

Can I add other fruits?

Absolutely! Feel free to experiment with blueberries or strawberries for a delightful twist on this recipe.

Final Thoughts

This Easy Lemon Raspberry Cake with Crumb Topping is not only delicious but also versatile. You can adjust it by adding different fruits or spices to suit your taste. We encourage you to try this recipe and share it with friends and family—it’s sure to be a hit!

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Easy Lemon Raspberry Cake with Crumb Topping

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• Author: Dina
• Total Time: 1 hour 20 minutes
• Yield: Serves 8

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Description

This Easy Lemon Raspberry Cake with Crumb Topping is a delightful blend of zesty lemon and sweet-tart raspberries, topped with a buttery crumb that adds a satisfying crunch. It’s the perfect dessert for any gathering, be it a birthday party or a cozy family dinner. The vibrant colors make it a showstopper on any table, and its refreshing flavor profile will leave your guests craving more. Simple enough for novice bakers yet impressive enough for special occasions, this cake promises to be a hit!

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Ingredients

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• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 2 cups cake flour
• 1/4 cup lemon juice
• 2 cups fresh raspberries
• 1 cup all-purpose flour (for crumb topping)
• 1/2 cup granulated sugar (for crumb topping)
• 1/2 cup unsalted butter (for crumb topping)

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Instructions

1. Preheat oven to 350°F (180°C). Grease a springform pan and line the bottom with parchment paper.
2. In a stand mixer, cream together butter and sugar until fluffy.
3. Add eggs, sour cream, and vanilla; mix until combined.
4. In another bowl, whisk together cake flour, baking powder, baking soda, and salt; gradually add to the wet mixture.
5. Fold in lemon juice and zest gently.
6. Pour batter into the pan and evenly distribute raspberries over the top.
7. For the crumb topping, mix flour, sugar, lemon zest, and butter until crumbly; sprinkle over raspberries.
8. Bake for 55–65 minutes or until a toothpick comes out clean.

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

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 320
• Sugar: 22g
• Sodium: 180mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg