Description
Indulge in the delightful flavors of our Easy Lemon Raspberry Cake with Crumb Topping. This cake beautifully balances the zesty brightness of fresh lemons with the sweet juiciness of ripe raspberries, making it a perfect dessert for any occasion—from brunches to birthday celebrations. Its crumbly streusel topping adds a satisfying crunch, enhancing the soft and moist texture of the cake. With simple ingredients and straightforward steps, even novice bakers can create this impressive treat that will have everyone asking for seconds.
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)
- 1 cup fresh raspberries
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp lemon zest
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp lemon zest
- 1/2 cup unsalted butter (room temperature)
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9-inch springform pan.
- In a stand mixer, cream together butter and sugar until fluffy (about 4-5 minutes).
- Add eggs, sour cream, and vanilla; mix until well 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, then gently incorporate raspberries.
- Prepare streusel by mixing flour, sugar, lemon zest, and butter until crumbly; sprinkle over batter.
- Bake for 55-65 minutes or until a toothpick comes out clean. Cool before serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice ~100g
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg