Easy Lemon Raspberry Cake with Crumb Topping
This Easy Lemon Raspberry Cake with Crumb Topping is a delightful dessert that combines zesty lemon flavor with juicy raspberries, all topped with a sweet crumbly streusel. It’s perfect for any occasion, whether you’re hosting a summer barbecue or celebrating a special birthday. The balance of tart and sweet will leave everyone asking for seconds!
Why You’ll Love This Recipe
- Simple to Make: With straightforward steps, this cake can be prepared in just 20 minutes.
- Delicious Flavor: The combination of lemon and raspberry creates a refreshing taste that’s hard to resist.
- Versatile Dessert: Perfect for gatherings, picnics, or simply enjoying at home with a cup of tea.
- Eye-Catching Presentation: The vibrant colors of raspberries against the golden cake make it an impressive centerpiece.
- Great for Any Season: Enjoy this cake year-round; it’s light enough for summer and comforting in winter.
Tools and Preparation
Before diving into the baking process, gather your tools. Having everything prepared makes the process smoother and more enjoyable.
Essential Tools and Equipment
- Stand mixer
- Mixing bowls
- Measuring cups and spoons
- 9-inch springform pan
- Parchment paper
- Whisk
Importance of Each Tool
- Stand mixer: Saves time and effort when creaming butter and sugar to create a fluffy batter.
- Springform pan: Allows easy removal of the cake without damaging its shape, making it ideal for layered desserts.
Ingredients
For this delicious Easy Lemon Raspberry Cake with Crumb Topping, you will need:
For the Cake
- 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
For the Crumb Topping
- 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 a 9-inch springform pan with butter and line the bottom with parchment paper to prevent sticking.
Step 2: Cream Butter and Sugar
In the bowl of your stand mixer fitted with the paddle attachment:
1. Cream together the unsalted butter and granulated sugar until light and fluffy, about 4-5 minutes.
Step 3: Mix in Wet Ingredients
Add the following ingredients to the creamed mixture:
1. Eggs, one at a time.
2. Sour cream, followed by the vanilla extract.
3. Mix until all ingredients are well combined.
Step 4: Combine Dry Ingredients
In a separate bowl:
1. Whisk together the following dry ingredients:
– Cake flour
– Baking powder
– Baking soda
– Salt
Add this dry mixture to your batter gradually, whisking until just combined.
Step 5: Add Lemon Flavor
Stir in:
– The freshly squeezed lemon juice.
– The freshly grated lemon zest.
Step 6: Prepare for Raspberries
Pour the batter into your prepared springform pan. Spread it evenly across the base. Gently top with:
– The fresh raspberries, ensuring they are spread out in a single layer.
Step 7: Make Streusel Topping
In a mixing bowl, combine:
– The remaining flour,
– Granulated sugar,
– Lemon zest,
– And room temperature butter.
Mix for 2-3 minutes until it resembles crumbly dough. Distribute this mixture evenly over the raspberries.
Step 8: Bake the Cake
Bake in your preheated oven for about 55-65 minutes or until a toothpick inserted into the center comes out clean. Once baked, let it rest for about 15 minutes before removing the springform ring. Allow cooling completely before serving.
Enjoy your delightful Easy Lemon Raspberry Cake with Crumb Topping!
How to Serve Easy Lemon Raspberry Cake with Crumb Topping
This delightful Easy Lemon Raspberry Cake with Crumb Topping is perfect for various occasions. Whether you’re hosting a gathering or enjoying a quiet afternoon, serving it right enhances the experience.
For Afternoon Tea
- Serve slices alongside a pot of freshly brewed tea. The bright flavors of lemon and raspberry complement the warmth of the beverage.
As a Dessert After Dinner
- Pair this cake with a scoop of vanilla ice cream. The cold ice cream contrasts beautifully with the warm cake.
With Fresh Berries
- Garnish each slice with extra fresh raspberries. This adds a pop of color and an extra burst of fruitiness.
Drizzled with Lemon Glaze
- Consider drizzling a simple lemon glaze over the top before serving. The sweetness of the glaze enhances the tangy lemon flavor.
With Whipped Cream
- Top each slice with a dollop of whipped cream. This adds richness and balances out the tartness of the cake.
How to Perfect Easy Lemon Raspberry Cake with Crumb Topping
Achieving the best results for your Easy Lemon Raspberry Cake involves a few key techniques. Follow these tips to ensure your cake turns out perfectly every time.
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Use Room Temperature Ingredients: Let your butter, eggs, and sour cream sit at room temperature before mixing. This helps create a smoother batter and better texture.
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Don’t Overmix: Once you add the flour mixture, mix just until combined. Overmixing can lead to a dense cake rather than a light one.
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Quality Raspberries: Use fresh, ripe raspberries for the best flavor. Frozen raspberries can work, but may add extra moisture to the batter.
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Check for Doneness: Start checking your cake around 50 minutes into baking. A toothpick should come out clean from the center when it’s done.
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Cool Properly: Allow the cake to rest in the pan for about 15 minutes before removing it. This prevents it from breaking apart while cooling.
Best Side Dishes for Easy Lemon Raspberry Cake with Crumb Topping
Enjoying this Easy Lemon Raspberry Cake is even better when paired with complementary side dishes. Here are some great options to consider:
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Minted Fruit Salad: A refreshing mix of seasonal fruits with mint leaves adds brightness that pairs well with lemon flavors.
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Yogurt Parfait: Layer Greek yogurt with granola and berries for a healthy, satisfying accompaniment that contrasts nicely with cake sweetness.
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Cheese Platter: Include soft cheeses like brie or goat cheese alongside crackers. The creaminess balances out the tartness of the cake.
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Herbed Scones: Lightly flavored scones can provide an excellent contrast and texture alongside this moist cake.
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Lemonade Spritzer: A cool lemonade spritzer made with sparkling water is refreshing and enhances the citrus notes in your dessert.
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Chocolate-Covered Strawberries: These sweet treats add an indulgent touch that pairs well with the tartness of lemons and raspberries.
Common Mistakes to Avoid
Making the perfect Easy Lemon Raspberry Cake with Crumb Topping can be simple, but there are common pitfalls to watch out for.
- Skipping the room temperature ingredients: Using cold butter or eggs can lead to a dense cake. Ensure all ingredients are at room temperature for better mixing.
- Overmixing the batter: Mixing too long can cause the cake to be tough. Mix until just combined to keep it light and fluffy.
- Crowding the raspberries: Placing too many raspberries in the batter can make the cake soggy. Spread them evenly in a single layer for optimal texture.
- Not measuring accurately: Baking requires precision. Use a kitchen scale or measuring cups for exact amounts.
- Ignoring baking time: Each oven is different; start checking your cake a few minutes early. A toothpick should come out clean when it’s done.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Allow the cake to cool completely before refrigerating.
Freezing Easy Lemon Raspberry Cake with Crumb Topping
- Wrap slices tightly in plastic wrap and place in a freezer bag.
- The cake can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
Reheating Easy Lemon Raspberry Cake with Crumb Topping
- Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and warm for about 10 minutes.
- Microwave: Heat individual slices on medium power for about 15-20 seconds until warm.
- Stovetop: Use a skillet over low heat, covering it with a lid. Heat slices for about 5 minutes until warmed through.
Frequently Asked Questions
Here are some common questions about making Easy Lemon Raspberry Cake with Crumb Topping.
Can I use frozen raspberries?
Yes, you can use frozen raspberries! Just make sure they are thawed and drained before adding them to the batter.
How can I customize my Easy Lemon Raspberry Cake with Crumb Topping?
Consider adding nuts like almonds or walnuts, or try different fruits such as blueberries or strawberries for variety.
What is the best way to serve this cake?
This cake is delightful on its own, but you can serve it with whipped cream or a scoop of vanilla ice cream for added indulgence.
Can I make this cake gluten-free?
Absolutely! Substitute gluten-free flour blend for regular flour in both the batter and crumb topping.
Final Thoughts
The Easy Lemon Raspberry Cake with Crumb Topping is not only delicious but also versatile. You can customize it with your favorite fruits or toppings. It’s perfect for gatherings or just enjoying at home. Try making it today and share your results!
Easy Lemon Raspberry Cake with Crumb Topping
- Total Time: 1 hour 20 minutes
- Yield: Serves about 10 slices 1x
Description
Easy Lemon Raspberry Cake with Crumb Topping is a delightful dessert that beautifully marries the zesty notes of lemon with the sweet juiciness of fresh raspberries, all crowned with a crumbly streusel topping. This cake is simple to prepare and perfect for any occasion, from summer barbecues to cozy gatherings at home. With its eye-catching golden hue and vibrant raspberry accents, it promises to be a showstopper on your dessert table. Each bite offers a refreshing balance of tart and sweet flavors, leaving everyone coming back for seconds.
Ingredients
- 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 2 large lemons)
- 2 cups fresh raspberries
- For the crumb topping: 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup unsalted butter
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a stand mixer, cream together butter and sugar until light and fluffy (4-5 minutes). Add eggs one at a time, then mix in sour cream and vanilla.
- In another bowl, whisk together cake flour, baking powder, baking soda, and salt. Gradually incorporate dry ingredients into wet mixture until just combined.
- Stir in lemon juice and zest before pouring batter into the prepared pan. Gently top with raspberries in a single layer.
- For the crumb topping, combine flour, sugar, lemon zest, and butter until crumbly; sprinkle over raspberries.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
