Description

Indulge in the delightful flavors of our Easy Lemon Raspberry Cake with Crumb Topping. This delectable dessert features a perfect blend of zesty lemon and sweet raspberries, making it a standout choice for any occasion. With its moist texture and irresistible crumb topping, this cake is not only easy to prepare but also visually stunning. Whether you’re celebrating a special event or enjoying an afternoon treat, this cake will impress your guests and leave them craving more.

Ingredients

Scale

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
1 cup all-purpose flour (for crumb topping)
1/2 cup granulated sugar (for crumb topping)
1/2 tsp lemon zest (for crumb topping)
1/2 cup unsalted butter (for crumb topping)

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Instructions

Preheat your 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, sour cream, and vanilla; mix well.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the batter until just combined.
Stir in lemon juice and zest gently. Pour batter into the prepared pan and 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 comes out clean. Cool for 15 minutes before removing from the springform pan.

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

Nutrition

Serving Size: 1 slice (105g)
Calories: 290
Sugar: 22g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg