This Easy Lemon Raspberry Cake with Crumb Topping will quickly become a favorite for gatherings and special occasions. The bright flavors of lemon and juicy raspberries create a delightful dessert that is both refreshing and indulgent. Perfect for birthdays, brunches, or simply as a sweet treat at home, this cake is topped with a crumbly streusel that adds a delicious texture. Your friends and family will be asking for seconds!

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

Pin for later!

Why You’ll Love This Recipe

Quick and easy: This recipe comes together in just over an hour, making it perfect for last-minute baking.
Flavor-packed: The combination of zesty lemon and sweet raspberries makes every bite burst with flavor.
Versatile dessert: Whether it’s a casual family dinner or a formal event, this cake fits perfectly into any setting.
Streusel topping: The crumbly topping adds a delightful crunch that complements the moist cake beautifully.
Make-ahead option: Bake in advance and serve later; the flavors meld together wonderfully when stored overnight.

Tools and Preparation

To make your baking experience smooth, gather these essential tools before you start.

Essential Tools and Equipment

Stand mixer
9-inch springform pan
Mixing bowls
Measuring cups and spoons
Parchment paper

Importance of Each Tool

Stand mixer: Saves time and effort when creaming butter and sugar to achieve the perfect fluffy texture.
Springform pan: Allows for easy removal of the cake without damaging its delicate structure.
Mixing bowls: Essential for combining ingredients efficiently while keeping your workspace organized.

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

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 Streusel 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, cream together the room temperature butter and granulated sugar until light and fluffy. This should take about 4-5 minutes.

Step 3: Add Eggs and Sour Cream

Add in the eggs, sour cream, and vanilla extract to the mixture. Mix until everything is well combined.

Step 4: Combine Dry Ingredients

In a small bowl, combine cake flour, baking powder, baking soda, and salt. Gradually add this dry mixture to your batter while whisking until just combined.

Step 5: Incorporate Lemon Juice and Zest

Pour in the lemon juice along with freshly grated lemon zest. Mix gently until these flavors are blended into the batter.

Step 6: Prepare for Baking

Pour the batter into your prepared springform pan, spreading it out evenly. Top with fresh raspberries in a single layer so they are not overcrowded.

Step 7: Make Streusel Topping

To prepare the streusel topping, combine all-purpose flour, sugar, lemon zest, and butter in a bowl. Mix until it resembles crumbly dough — about 2-3 minutes — then sprinkle evenly over the raspberries.

Step 8: Bake Your Cake

Bake in preheated oven for about 55-65 minutes or until a toothpick inserted comes out clean. Allow it to rest for about 15 minutes before removing the springform ring. Let it cool completely before serving.

How to Serve Easy Lemon Raspberry Cake with Crumb Topping

Serving your Easy Lemon Raspberry Cake with Crumb Topping can elevate any gathering or celebration. Here are some delightful serving suggestions to enhance your dessert experience.

Pair with Fresh Whipped Cream

Light and airy, fresh whipped cream complements the tanginess of the lemon and sweetness of the raspberries.

Add a Scoop of Vanilla Ice Cream

A scoop of vanilla ice cream provides a creamy contrast to the cake, balancing the flavors beautifully.

Serve with a Dusting of Powdered Sugar

A light dusting of powdered sugar adds elegance to your cake presentation and enhances its sweetness.

Drizzle with Lemon Glaze

A simple lemon glaze adds an extra zing and moisture, making each bite even more delightful.

Garnish with Fresh Berries

Top each slice with additional fresh raspberries or lemon slices for a vibrant and appealing look.

Accompany with Herbal Tea

A warm cup of herbal tea pairs well with this cake, providing a soothing finish to your dessert.

How to Perfect Easy Lemon Raspberry Cake with Crumb Topping

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

Use Room Temperature Ingredients: Ensuring butter, eggs, and sour cream are at room temperature helps create a smooth batter that rises well.
Don’t Overmix: Mix until just combined when adding dry ingredients; overmixing can lead to a dense cake texture.
Check Oven Temperature: Ovens can vary in temperature. Always check for doneness a few minutes early to avoid overbaking.
Cool Properly: Letting the cake cool in the pan for too long can lead to sogginess. Remove it from the springform pan after 15 minutes.
Store Correctly: If you have leftovers, store them in an airtight container at room temperature for up to three days to keep them fresh.
Experiment with Berries: Feel free to substitute or mix in other berries like blueberries or blackberries for different flavor profiles.

Best Side Dishes for Easy Lemon Raspberry Cake with Crumb Topping

Complementing your Easy Lemon Raspberry Cake with Crumb Topping can be simple yet effective by choosing the right side dishes. Here are some great options:

Chilled Fruit Salad: A refreshing fruit salad can cleanse the palate and add healthy sweetness alongside the cake.
Greek Yogurt Parfait: Layered yogurt and granola offer a creamy texture that pairs nicely with the cake’s crumb topping.
Cheese Platter: A selection of mild cheeses can balance out the sweetness and provide savory contrast.
Lemon Sorbet: This light, tangy dessert enhances the lemon flavor in your cake while offering a cooling effect.
Coffee or Espresso: The rich flavor of coffee contrasts well with sweet desserts like this raspberry lemon cake.
Vanilla Pudding: Smooth vanilla pudding serves as a creamy base under each slice of cake, creating an indulgent pairing.
Herbal Infused Water: Refreshing infused water adds flavor without calories and keeps guests hydrated during dessert time.
Mini Muffins: Serve assorted mini muffins on the side for variety; blueberry or lemon poppy seed muffins work particularly well.

Common Mistakes to Avoid

Making the Easy Lemon Raspberry Cake with Crumb Topping can be a delightful experience, but there are some common pitfalls to watch out for.

Using cold ingredients: Always ensure that your butter and eggs are at room temperature. This helps create a smoother batter and improves the cake’s texture.
Overmixing the batter: Mix just until combined. Overmixing can lead to a dense cake instead of a light and fluffy one.
Neglecting to measure flour correctly: Use the spoon-and-level method to measure flour accurately. Too much flour can make the cake dry.
Crowding the raspberries: Distribute raspberries evenly on top of the batter. Crowding them can lead to soggy spots in your cake.
Skipping the toothpick test: Don’t skip checking with a toothpick before removing the cake from the oven. It should come out clean or with a few moist crumbs.
Not letting it cool properly: Allow the cake to rest before removing it from the springform pan. This helps prevent breakage.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 3 days.
Place parchment paper between layers if stacking.

Freezing Easy Lemon Raspberry Cake with Crumb Topping

Wrap slices in plastic wrap and then in foil for best results.
Freeze for up to 2 months.

Reheating Easy Lemon Raspberry Cake with Crumb Topping

Oven: Preheat to 350°F (175°C) and warm slices for about 10 minutes.
Microwave: Heat individual slices for 15-20 seconds until warm.
Stovetop: Use a non-stick skillet over low heat, covering it with a lid; heat until warmed through.

Frequently Asked Questions

Here are some commonly asked questions about making this delicious dessert.

Can I use frozen raspberries for the Easy Lemon Raspberry Cake with Crumb Topping?

Yes, you can use frozen raspberries, but do not thaw them before adding them to the batter. This prevents excess moisture from affecting your cake’s texture.

How do I make this cake gluten-free?

To make it gluten-free, substitute all-purpose flour with a gluten-free blend that works well in baking. Ensure all other ingredients are also gluten-free.

Can I add more lemon flavor?

Absolutely! You can increase lemon zest or add more lemon juice according to your taste preferences. Just be cautious not to add too much liquid.

How long does this cake last in the fridge?

The Easy Lemon Raspberry Cake with Crumb Topping lasts about 3 days when stored properly in an airtight container in the refrigerator.

Final Thoughts

This Easy Lemon Raspberry Cake with Crumb Topping is not only delightful but also very versatile! You can customize it by adding nuts or other fruits based on your preference. Try it out, and enjoy this sweet treat that’s perfect for any occasion!

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

Easy Lemon Raspberry Cake with Crumb Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Ana
Total Time: 1 hour 20 minutes
Yield: Serves 12 1x

Print Recipe

Description

Indulge in the delightful flavors of our Easy Lemon Raspberry Cake with Crumb Topping. This refreshing dessert combines zesty lemon and juicy raspberries, creating a vibrant treat that is perfect for any occasion—from birthday celebrations to casual brunches. The cake features a soft and moist texture, topped with a buttery streusel that adds a satisfying crunch. Your friends and family will be enchanted by every bite, making this cake a sure favorite at gatherings.

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 (for the streusel topping)
1/2 cup granulated sugar (for the streusel topping)
1/2 cup unsalted butter (room temperature, for the streusel topping)

Cook Mode Prevent your screen from going dark

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 (about 4-5 minutes).
Add eggs, sour cream, and vanilla extract; mix until combined.
In another bowl, whisk together cake flour, baking powder, baking soda, and salt. Gradually add to batter until just combined.
Stir in lemon juice and zest gently.
Pour batter into the prepared pan; top with raspberries.
For the streusel, mix flour, sugar, and butter until crumbly; sprinkle over raspberries.
Bake for 55-65 minutes or until a toothpick comes out clean. Cool in the pan for 15 minutes before serving.

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