Description
Indulge in the delightful flavors of Easy Lemon Raspberry Cake with Crumb Topping—a perfect harmony of tangy lemon and sweet, fresh raspberries. This moist and fluffy cake is topped with a crunchy crumb topping, making it an ideal dessert for any occasion, from family gatherings to cozy brunches. Its vibrant colors and refreshing taste will make it a standout on any dessert table, ensuring your guests will be clamoring for the recipe after just one bite. With minimal prep time and a simple baking process, this cake is as easy to make as it is delicious!
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
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp lemon zest
- 1/2 cup unsalted butter (room temperature)
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 until combined.
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Gradually add to the wet mixture.
- Stir in lemon juice and zest.
- Pour batter into the prepared pan and evenly layer raspberries on top.
- For the crumb topping, combine flour, sugar, lemon zest, and softened butter until crumbly; sprinkle over raspberries.
- Bake for 55-65 minutes or until a toothpick comes out clean. Cool for 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg