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Easy Lemon Raspberry Cake with Crumb Topping

Easy Lemon Raspberry Cake with Crumb Topping


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  • Author: Lia
  • 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

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 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

  1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. 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.
  3. In another bowl, whisk together cake flour, baking powder, baking soda, and salt. Gradually incorporate dry ingredients into wet mixture until just combined.
  4. Stir in lemon juice and zest before pouring batter into the prepared pan. Gently top with raspberries in a single layer.
  5. For the crumb topping, combine flour, sugar, lemon zest, and butter until crumbly; sprinkle over raspberries.
  6. 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