Description

Indulge in the delightful flavors of our Easy Lemon Raspberry Cake with Crumb Topping. This scrumptious dessert features a light, fluffy cake infused with zesty lemon and studded with juicy raspberries, all topped off with a buttery crumb topping that adds the perfect crunch. Ideal for any occasion, from birthday celebrations to afternoon tea, this cake is not only easy to make but also visually stunning, ensuring it will impress your family and friends. Enjoy each refreshing slice plain or elevate your experience with whipped cream or a scoop of ice cream. No matter how you serve it, this cake is bound to become a beloved favorite.

Ingredients

Scale

1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 tsp vanilla extract
2 cups cake flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup lemon juice (from 2 large lemons)
1 tbsp lemon zest
2 cups fresh raspberries
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp lemon zest
1/2 cup unsalted butter (room temperature)

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Instructions

Preheat your oven to 350˚F (180°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
In a stand mixer, cream together unsalted butter and granulated sugar until light and fluffy.
Add eggs one at a time, followed by sour cream and vanilla extract; mix until smooth.
In another bowl, combine cake flour, baking powder, baking soda, and salt, then gradually fold into the batter.
Stir in lemon juice and zest until well incorporated.
Pour the batter into the prepared pan, top with raspberries evenly distributed.
For the crumb topping, mix all-purpose 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 serving
Calories: 320
Sugar: 20g
Sodium: 150mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg