Easy Lemon Raspberry Cake with Crumb Topping
Indulge in the vibrant flavors of our Easy Lemon Raspberry Cake with Crumb Topping. This delightful dessert combines the zestiness of fresh lemons with the sweetness of juicy raspberries, creating a perfect balance that will leave your taste buds dancing. The light and fluffy texture, complemented by a crumbly streusel topping, makes it an ideal choice for any occasion, whether you’re hosting a brunch or celebrating a special moment. With simple ingredients and easy-to-follow steps, this recipe is perfect for bakers of all skill levels. Your guests will be asking for seconds and the recipe!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 1/2 cup granulated sugar (for topping)
- 1/2 tsp lemon zest
- 1/2 cup unsalted butter (for topping)
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan and line with parchment paper.
- In a stand mixer, cream together butter and sugar until light and fluffy.
- Add in eggs, sour cream, and vanilla extract; mix until combined.
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Gradually add to wet ingredients.
- Fold in lemon juice and zest, then pour batter into the prepared pan. Top with raspberries.
- For the streusel 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 before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg