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

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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

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 22g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg