Description
Indulge in the delightful flavors of this Easy Lemon Raspberry Cake with Crumb Topping. Combining the zing of fresh lemons with the sweetness of ripe raspberries, this cake is perfect for any gathering, from birthday celebrations to casual brunches. The moist cake base, enriched by sour cream, is topped with a buttery streusel that adds a satisfying crunch. Its vibrant colors and inviting aroma will have your guests clamoring for the recipe. This simple yet elegant dessert not only tastes amazing but also looks stunning on any table.
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 about 2 lemons)
- 1 cup fresh raspberries
- For crumb topping: 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
Instructions
- Preheat oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Cream together butter and sugar until fluffy. Add eggs, sour cream, and vanilla; mix well.
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Gradually add to wet ingredients.
- Stir in lemon juice and zest before folding in raspberries gently.
- For the crumb topping, mix flour, sugar, lemon zest, and butter until crumbly; sprinkle over batter.
- Bake for 55-65 minutes or until a toothpick comes out clean. Let cool before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 270
- Sugar: 18g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg