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)
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
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 275
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg