Description
Indulge in the vibrant flavors of our Easy Lemon Raspberry Cake with Crumb Topping. This delightful dessert features a light, fluffy cake infused with juicy raspberries and crowned with a buttery streusel topping. Perfect for any occasion, from brunch gatherings to festive celebrations, this cake offers an irresistible blend of sweet and tart that will leave your guests asking for seconds. With its stunning presentation and refreshing citrus notes, this recipe is as pleasing to the eyes as it is to the palate. Treat yourself and your loved ones to a slice of this easy-to-make cake that’s sure to brighten up any day!
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 cups cake flour
- 1/4 cup lemon juice
- 2 cups fresh raspberries
- 1 cup all-purpose flour (for crumb topping)
- 1/2 cup granulated sugar (for crumb topping)
- 1/2 cup unsalted butter (for crumb topping)
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9-inch springform pan.
- In a stand mixer, cream together the butter and sugar until light and fluffy.
- Add in the eggs, sour cream, and vanilla; mix well.
- Combine dry ingredients in a separate bowl, then gradually add to the wet mixture.
- Stir in lemon juice and zest gently.
- Pour batter into the prepared pan and top with raspberries.
- Prepare streusel by mixing flour, sugar, lemon zest, and butter; crumble over raspberries.
- Bake for 55-65 minutes or until a toothpick comes out clean.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 270
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg