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!
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (180°C). Grease a springform pan and line the bottom with parchment paper.
- In a stand mixer, cream together butter and sugar until fluffy.
- Add eggs, sour cream, and vanilla; mix until combined.
- In another bowl, whisk together cake flour, baking powder, baking soda, and salt; gradually add to the wet mixture.
- Fold in lemon juice and zest gently.
- Pour batter into the pan and evenly distribute raspberries over the top.
- For the crumb topping, mix flour, sugar, lemon zest, and butter until crumbly; sprinkle over raspberries.
- 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