Description
Indulge in the delightful flavors of our Easy Lemon Raspberry Cake with Crumb Topping, a perfect dessert that harmonizes the tangy zest of lemons with the juicy sweetness of fresh raspberries. This simple yet impressive cake is ideal for any occasion, from casual afternoon teas to special celebrations. The crumb topping adds a satisfying crunch that contrasts beautifully with the moist and flavorful cake beneath. With minimal prep time and straightforward steps, even beginner bakers can create this stunning treat. Your guests will be asking for seconds, and you might find yourself making it again and again!
Ingredients
Scale
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 cups cake flour
- 1/4 cup lemon juice (from about 2 large lemons)
- 2 cups fresh raspberries
- For the crumb topping: 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
Instructions
- Preheat oven to 350°F (180°C) and grease a 9-inch springform pan.
- In a stand mixer, cream together butter and sugar until light and fluffy (about 4-5 minutes).
- Add 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; pour batter into the prepared pan.
- Distribute raspberries evenly on top.
- For 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. Let cool before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg