This Easy Lemon Raspberry Cake with Crumb Topping is a delightful dessert that brings together the tartness of lemons and the sweetness of fresh raspberries. Perfect for birthday celebrations, summer picnics, or cozy family gatherings, this cake offers a unique blend of flavors that will leave everyone asking for seconds. The crumbly streusel topping adds a satisfying texture, making it a standout treat at any occasion.

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Why You’ll Love This Recipe

Quick to Prepare: This cake comes together in just 20 minutes of prep work, making it ideal for busy bakers.
Bursting with Flavor: The combination of lemon and raspberry creates a refreshing taste that is both light and indulgent.
Perfect for Any Occasion: Whether it’s a holiday gathering or a simple afternoon tea, this cake fits right in.
Visually Stunning: The vibrant colors of raspberries against the lemony batter make this cake a showstopper.
Versatile Dessert: Serve it warm with ice cream or chilled as a light snack; it’s delicious either way!

Tools and Preparation

Before you start baking your Easy Lemon Raspberry Cake, gather the necessary tools to streamline the process. Having everything ready will make your experience enjoyable.

Essential Tools and Equipment

Stand mixer
9-inch springform pan
Mixing bowls
Whisk
Rubber spatula
Parchment paper

Importance of Each Tool

Stand mixer: Ensures even mixing for a fluffy batter without the effort.
Springform pan: Allows for easy removal of the cake without damaging its delicate structure.

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
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 a 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).
2. Scrape down the sides as needed to ensure even mixing.

Step 3: Mix Wet Ingredients

Add:
– Two large eggs
– One cup sour cream
– One teaspoon vanilla extract

Mix until well combined.

Step 4: Combine Dry Ingredients

In a small bowl:
1. Combine two cups of cake flour, one teaspoon baking powder, one-fourth teaspoon baking soda, and one-fourth teaspoon salt.
2. Gradually add this dry mixture to your wet ingredients while whisking gently until just combined.

Step 5: Add Lemon Juice and Zest

Gently fold in:
– One-quarter cup of lemon juice
– One tablespoon of freshly grated lemon zest

Mix until evenly distributed through the batter.

Step 6: Prepare Raspberries

Pour the batter into the prepared springform pan. Spread it evenly and then top with two cups of fresh raspberries. Ensure they are evenly distributed in a single layer to avoid overcrowding.

Step 7: Make the Streusel Topping

In a separate bowl:
1. Combine one cup all-purpose flour, half a cup granulated sugar, half a teaspoon lemon zest, and half a cup room temperature butter.
2. Mix for about 2-3 minutes until it resembles crumbly dough. Distribute this streusel topping evenly over the raspberries.

Step 8: Bake

Bake your cake for approximately 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 serving.

How to Serve Easy Lemon Raspberry Cake with Crumb Topping

This Easy Lemon Raspberry Cake with Crumb Topping is perfect for any occasion. Whether it’s a family gathering or a casual coffee break, serving it right can enhance its delightful flavors.

Pair with Tea or Coffee

Enjoying a slice of this cake with a warm cup of tea or coffee can elevate your afternoon snack. The citrus notes complement the warmth of the beverages beautifully.

Add Fresh Cream

A dollop of freshly whipped cream on top adds a rich texture that pairs perfectly with the cake’s crumb topping and tart raspberries.

Serve with Ice Cream

Vanilla ice cream provides a creamy contrast to the tangy lemon and sweet raspberries. It’s a classic pairing that your guests will love.

Garnish with Mint

Adding fresh mint leaves as a garnish not only adds color but also brings a refreshing flavor that enhances the overall dessert experience.

Create a Dessert Platter

Slice the cake into small pieces and arrange it on a platter alongside other desserts like brownies or cookies. This creates an inviting spread for guests to choose from.

How to Perfect Easy Lemon Raspberry Cake with Crumb Topping

To make sure your Easy Lemon Raspberry Cake turns out perfect every time, consider these helpful tips.

Use Room Temperature Ingredients: Ensure that butter, eggs, and sour cream are at room temperature for better mixing and texture.
Don’t Overmix: When adding flour, mix just until combined to keep the cake light and fluffy.
Properly Distribute Raspberries: Spread raspberries evenly in one layer to prevent them from sinking into the batter during baking.
Check for Doneness: Use a toothpick inserted in the center; it should come out clean when the cake is done.
Cool Before Serving: Allow the cake to cool completely before slicing to maintain its structure and flavor.
Store Properly: Keep leftovers in an airtight container at room temperature for up to 3 days for optimal freshness.

Best Side Dishes for Easy Lemon Raspberry Cake with Crumb Topping

This lemon raspberry cake pairs well with several side dishes that enhance its flavors. Here are some excellent options:

Fresh Fruit Salad: A mix of seasonal fruits adds brightness and balances the sweetness of the cake.
Yogurt Parfait: Layered yogurt with granola and fruit offers a healthy side that complements dessert nicely.
Cheese Platter: Include mild cheeses like brie or goat cheese for an elegant touch alongside your cake.
Chocolate-Covered Strawberries: These provide a decadent treat that contrasts beautifully with the fruity notes of the cake.
Savory Scones: Serve warm scones on the side for an interesting mix of sweet and savory flavors.
Mini Quiches: Offering bite-sized quiches can create a delightful brunch spread when served alongside the cake.

Common Mistakes to Avoid

When baking the Easy Lemon Raspberry Cake with Crumb Topping, it’s essential to avoid common pitfalls that can affect the outcome of your cake.

Incorrect oven temperature: Always preheat your oven to 350˚F (180°C) before placing the cake inside. An unheated oven can lead to uneven baking.
Overmixing the batter: Mix just until combined; overmixing can make the cake dense and tough. Gently fold in the ingredients for the best texture.
Crowding raspberries: Ensure an even layer of raspberries on top of the batter. Crowding them can create soggy spots in the cake.
Using cold ingredients: Make sure all ingredients, especially butter and eggs, are at room temperature. Cold ingredients may prevent proper mixing and rising.
Skipping parchment paper: Lining your pan with parchment paper helps prevent sticking and ensures easy removal of the cake after baking.

Storage & Reheating Instructions

Refrigerator Storage

Store leftover cake in an airtight container.
It will stay fresh for up to 3 days in the refrigerator.

Freezing Easy Lemon Raspberry Cake with Crumb Topping

Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container.
The cake can be frozen for up to 2-3 months.

Reheating Easy Lemon Raspberry Cake with Crumb Topping

Oven: Preheat your oven to 350˚F (180°C). Place slices on a baking sheet and warm for about 10-15 minutes.
Microwave: Heat a slice on medium power for about 20-30 seconds. Check to ensure it’s warmed through but not hot.
Stovetop: Place a slice in a skillet over low heat. Cover with a lid for about 5 minutes until heated.

Frequently Asked Questions

Here are some common questions about making this Easy Lemon Raspberry Cake with Crumb Topping.

What makes this Easy Lemon Raspberry Cake so special?

This cake combines zesty lemon flavors with fresh raspberries and a crispy crumb topping, creating a delightful balance of taste and texture.

Can I use frozen raspberries?

Yes, you can use frozen raspberries; however, do not thaw them before adding to the batter as they may release excess moisture.

How do I know when my cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with few crumbs, the cake is done baking.

Can I substitute Greek yogurt for sour cream?

Absolutely! Greek yogurt can be used as an alternative to sour cream while maintaining similar moisture levels in your cake.

Final Thoughts

The Easy Lemon Raspberry Cake with Crumb Topping is not only delicious but also versatile. You can customize it by adding different fruits or adjusting sweetness levels according to your taste. Give this recipe a try and enjoy its delightful flavors!

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Easy Lemon Raspberry Cake with Crumb Topping

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Author: Nora
Total Time: 1 hour 20 minutes
Yield: Makes about 10 servings 1x

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Description

Indulge in the Easy Lemon Raspberry Cake with Crumb Topping, a perfect blend of zesty lemon and fresh, juicy raspberries. This delightful dessert offers a refreshing flavor profile enhanced by a crumbly streusel topping, making it an ideal choice for birthdays, summer picnics, or cozy family gatherings. With its vibrant colors and delicious taste, this cake is sure to impress your guests and leave them asking for the recipe. Quick to prepare and versatile enough for any occasion, whether served warm with ice cream or chilled as a light snack, this cake is bound to become a favorite.

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 (about 2 large lemons)
2 cups fresh raspberries
1 cup all-purpose flour (for crumb topping)
1/2 cup granulated sugar (for crumb topping)
1/2 cup unsalted butter (for crumb topping)

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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. Add eggs, sour cream, and vanilla; mix well.
In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet ingredients until just combined.
Fold in lemon juice and zest gently. Pour batter into the prepared pan and top 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. Cool before serving.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American