Easy Lemon Raspberry Cake with Crumb Topping
This Easy Lemon Raspberry Cake with Crumb Topping is a delightful treat that combines the zing of lemon with the sweetness of fresh raspberries. Perfect for any occasion, this cake features a buttery crumb topping that adds texture and flavor. Whether you’re hosting a brunch or celebrating a special event, this cake will impress your guests and leave them asking for seconds.
Why You’ll Love This Recipe
- Quick to Prepare: With just 20 minutes of prep time, you can whip up this delicious cake without spending hours in the kitchen.
- Bursting with Flavor: The combination of fresh raspberries and zesty lemon creates a refreshing taste that is hard to resist.
- Perfect for Any Occasion: Whether it’s a birthday party or a simple afternoon tea, this cake fits right in.
- Easy to Follow Instructions: The step-by-step guide ensures that even beginner bakers can create a stunning dessert.
- Impressive Presentation: The beautiful layers of raspberries peeking through the crumb topping make it as visually appealing as it is tasty.
Tools and Preparation
Before diving into the baking process, gather your tools to make things smooth and efficient. Having the right equipment will help you streamline your efforts.
Essential Tools and Equipment
- Stand mixer
- 9-inch springform pan
- Mixing bowls
- Measuring cups and spoons
- Parchment paper
Importance of Each Tool
- Stand mixer: This makes creaming butter and sugar easy, ensuring a light and fluffy batter.
- Springform pan: Ideal for cakes that need to be removed easily without damaging the delicate crumb topping.
- Mixing bowls: Having multiple sizes helps keep ingredients organized during preparation.
Ingredients
This easy Lemon Raspberry Cake is topped with delicious streusel and filled with juicy raspberries! Your guests will be begging you for the recipe.
For the Cake Batter
- 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
- ¼ tsp salt
- 1/4 cup lemon juice (from 2 large lemons)
- 1 tbsp lemon zest
For the Topping
- 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)
How to Make Easy Lemon Raspberry Cake with Crumb Topping
Step 1: Preheat the Oven
Preheat your oven to 350˚F (180°C). Grease your 9-inch springform pan with butter and line the bottom with parchment paper.
Step 2: Cream Butter and Sugar
In the bowl of your stand mixer fitted with the paddle attachment:
1. Cream together the room temperature butter and granulated sugar until light and fluffy (about 4-5 minutes).
Step 3: Add Wet Ingredients
Add in:
– The eggs
– Sour cream
– Vanilla extract
Mix until everything is well combined.
Step 4: Combine Dry Ingredients
In a separate small bowl, combine:
– Cake flour
– Baking powder
– Baking soda
– Salt
Gradually add this dry mixture to your wet ingredients, whisking until just combined.
Step 5: Add Lemon Juice and Zest
Pour in:
– Lemon juice
– Freshly grated lemon zest
Stir gently until incorporated.
Step 6: Prepare Batter for Baking
Pour the batter into your prepared springform pan. Spread it evenly across the bottom. Top with fresh raspberries in a single layer, ensuring they are not too crowded.
Step 7: Make Streusel Topping
In another bowl, mix together:
– All-purpose flour
– Sugar
– Lemon zest
– Room temperature butter
Use your fingers or a fork to mix until crumbly. Distribute this streusel evenly over the raspberries.
Step 8: Bake Your Cake
Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let it rest for about 15 minutes before removing the springform ring. Allow it to cool completely before slicing.
Enjoy your slice of this easy Lemon Raspberry Cake with Crumb Topping!
How to Serve Easy Lemon Raspberry Cake with Crumb Topping
This Easy Lemon Raspberry Cake with Crumb Topping is a delightful treat perfect for any occasion. Here are some creative serving suggestions to enhance your dessert experience.
Serve with Fresh Whipped Cream
- Lightly sweetened whipped cream complements the tartness of the lemon and the sweetness of the raspberries perfectly.
Pair with Vanilla Ice Cream
- A scoop of vanilla ice cream adds creaminess and balances the flavors of this delicious cake.
Drizzle with Lemon Glaze
- A simple lemon glaze made from lemon juice and powdered sugar adds an extra zing that elevates each slice.
Top with Fresh Berries
- Garnish each slice with additional fresh raspberries or blueberries for a vibrant presentation.
Serve with a Dusting of Powdered Sugar
- A light dusting of powdered sugar adds a touch of elegance and sweetness to this beautiful cake.
Accompany with Herbal Tea
- A cup of herbal tea, such as chamomile or mint, pairs wonderfully, enhancing the cake’s refreshing flavors.
How to Perfect Easy Lemon Raspberry Cake with Crumb Topping
To ensure your Easy Lemon Raspberry Cake turns out perfectly every time, follow these helpful tips.
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Use Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for better mixing and texture.
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Don’t Overmix the Batter: Mix just until combined to keep the cake light and fluffy; overmixing can lead to a dense texture.
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Evenly Distribute Raspberries: Place raspberries in a single layer on top of the batter to avoid overcrowding and ensure even baking.
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Check for Doneness: Use a toothpick to test doneness; it should come out clean or with only a few moist crumbs attached.
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Cool Properly: Allow the cake to rest before removing it from the springform pan; this helps maintain its shape.
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Store Correctly: Keep leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
Best Side Dishes for Easy Lemon Raspberry Cake with Crumb Topping
Pairing side dishes with your Easy Lemon Raspberry Cake can create a more rounded meal. Here are some excellent options.
- Greek Yogurt Parfait: Layer Greek yogurt with honey and granola for a healthy contrast that complements the cake’s flavors.
- Fruit Salad: A refreshing fruit salad featuring seasonal fruits provides a light balance to the sweetness of the cake.
- Citrus Salad: Mix assorted citrus fruits like oranges and grapefruits seasoned with mint for an invigorating side dish.
- Cheese Platter: A selection of soft cheeses pairs beautifully, offering creamy textures that enhance each bite of cake.
- Tea Sandwiches: Light sandwiches like cucumber or smoked salmon add sophistication and pair well during afternoon gatherings.
- Pistachio Muffins: These nutty muffins introduce another layer of flavor while remaining complementary to the lemon raspberry theme.
- Mini Quiches: Savory mini quiches provide a delightful contrast, making your dessert table more varied and appealing.
- Chocolate Dipped Strawberries: These elegant treats add richness while still feeling light enough not to overshadow the cake.
Common Mistakes to Avoid
Many people make simple mistakes when baking this easy Lemon Raspberry Cake with Crumb Topping. Here are some tips to help you avoid common pitfalls.
- Using cold butter: Cold butter can lead to a dense cake. Always ensure your butter is at room temperature for the best texture.
- Overmixing the batter: Overmixing can result in a tough cake. Mix until just combined for a light and fluffy result.
- Crowding the raspberries: Placing too many raspberries on top can make the cake soggy. Distribute them evenly in a single layer.
- Not measuring ingredients accurately: Incorrect measurements can ruin your cake. Use proper measuring cups and spoons for precision.
- Skipping the parchment paper: Not lining the pan can lead to sticking. Always line your springform pan with parchment for easy removal.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep in the fridge to maintain freshness and flavor.
Freezing Easy Lemon Raspberry Cake with Crumb Topping
- Wrap tightly in plastic wrap, then aluminum foil for up to 3 months.
- Thaw in the refrigerator overnight before serving.
Reheating Easy Lemon Raspberry Cake with Crumb Topping
- Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warm.
- Microwave: Heat individual slices for about 20-30 seconds on medium power.
- Stovetop: Place slices in a skillet over low heat, cover, and warm gently for about 5 minutes.
Frequently Asked Questions
Here are some common questions about making this delicious easy Lemon Raspberry Cake with Crumb Topping.
Can I use frozen raspberries?
Yes, you can use frozen raspberries. Just be sure to add them directly without thawing, as this helps prevent excess moisture.
How do I know when my cake is done?
A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.
What can I substitute for sour cream?
Greek yogurt works well as a substitute for sour cream while maintaining moisture and tanginess.
How can I customize this easy Lemon Raspberry Cake with Crumb Topping?
You can add nuts or different fruits like blueberries or blackberries for variety!
Can I make this cake ahead of time?
Absolutely! This cake stays fresh and delicious in the fridge for several days, making it perfect for prep ahead of gatherings.
Final Thoughts
This easy Lemon Raspberry Cake with Crumb Topping is not only delightful but also versatile. It’s perfect for any occasion, from family gatherings to casual brunches. Feel free to customize it by adding your favorite fruits or nuts. Enjoy baking and sharing this scrumptious treat!
Easy Lemon Raspberry Cake with Crumb Topping
- Total Time: 1 hour 20 minutes
- Yield: Makes approximately 12 servings 1x
Description
Indulge in the delightful flavors of this Easy Lemon Raspberry Cake with Crumb Topping, a perfect blend of zesty lemon and sweet, juicy raspberries. This cake is designed for any occasion, from brunch gatherings to celebratory events. Its buttery crumb topping adds a crunchy texture that beautifully complements the moist cake beneath. With just 20 minutes of prep time and easy-to-follow instructions, even novice bakers can create an impressive dessert that will leave guests asking for seconds. Enjoy it with a dollop of whipped cream, or serve it alongside vanilla ice cream for an extra treat!
Ingredients
- 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
Instructions
- Preheat 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 fluffy.
- Mix in eggs, sour cream, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt; gradually add to wet ingredients.
- Stir in lemon juice and zest until incorporated. Pour batter into prepared pan and layer with raspberries.
- For the 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 removing from the pan.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 16g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
