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