Description
Indulge in the delightful Easy Lemon Raspberry Cake with Crumb Topping, a perfect dessert for any occasion. This scrumptious cake features the tangy brightness of fresh lemons paired with juicy raspberries and a sweet, crumbly streusel topping. Whether it’s a summer gathering or a cozy family treat, this cake will impress your guests and leave them wanting more. Easy to make with simple ingredients, it’s ideal for both novice and experienced bakers alike. Serve it with whipped cream, vanilla ice cream, or lemon curd for an extra special touch!
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
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
- In a stand mixer, cream together butter and sugar until light and fluffy (about 4-5 minutes). Add eggs, sour cream, and vanilla; mix well.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the batter until just combined.
- Stir in lemon juice and zest. Pour batter into the prepared pan and top evenly with raspberries.
- For the crumb topping: Mix flour, sugar, lemon zest, and butter in a bowl until crumbly; sprinkle over raspberries.
- Bake for 55-65 minutes or until a toothpick comes out clean. Cool before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg