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
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
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