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If you’re craving a bright and flavorful treat that feels like sunshine on a plate, this Easy Lemon Raspberry Cake with Crumb Topping Recipe is exactly what you need. Bursting with fresh raspberries and the zesty kick of lemon, this cake combines moist, tender crumb with a buttery crumb topping that adds just the right amount of sweet crunch. Whether it’s for a cozy weekend brunch or an elegant dessert to share with friends, this cake’s balanced flavors and simple preparation make it a fast favorite in any kitchen.
Ingredients You’ll Need
All the magic of this cake starts with a handful of familiar, simple ingredients that come together beautifully to showcase fresh raspberries and zingy lemon. Each item plays an essential role: from the creamy butter that keeps the texture rich to the sour cream that adds moistness and a subtle tang.
- Unsalted butter (room temperature): Provides richness and tenderness to the cake’s crumb.
- Granulated sugar: Adds sweetness and helps create a tender texture when creamed with butter.
- Large eggs: Act as binders and help with structure and lift.
- Sour cream: Contributes moisture and a slight tanginess that balances the lemon flavor.
- Cake flour: Ensures a lighter, fluffier cake than using all-purpose flour alone.
- Lemon juice (freshly squeezed): Delivers bright citrus flavor and a punch of freshness.
- Fresh raspberries: Fresh, juicy bursts of flavor that add natural sweetness and stunning color.
- All-purpose flour (for crumb topping): Combines with butter and sugar to form that irresistible crumbly texture.
- Granulated sugar (for crumb topping): Sweetens and adds a bit of crunch to the topping layer.
How to Make Easy Lemon Raspberry Cake with Crumb Topping Recipe
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (180°C). Grease a 9-inch springform pan thoroughly to ensure the cake bakes evenly and releases easily after baking. This preparation step sets the stage for a flawless bake every time.
Step 2: Cream Butter and Sugar
Using a stand mixer, cream together the room temperature butter and granulated sugar until the mixture looks pale and fluffy, usually about 4 to 5 minutes. This step incorporates air into the batter, which helps the cake rise beautifully and yields an irresistibly light crumb.
Step 3: Add the Wet Ingredients
Next, beat in the eggs one at a time, followed by sour cream and vanilla extract. Mixing these wet ingredients thoroughly ensures a smooth batter that will hold the raspberries and lemon flavors perfectly without becoming dense or heavy.
Step 4: Combine Dry Ingredients and Add to Batter
In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. Over-mixing can toughen the cake, so be sure to stir carefully to maintain a tender texture.
Step 5: Fold in Lemon Juice and Zest, Pour Batter
Now the citrus magic happens: fold in freshly squeezed lemon juice and its fragrant zest. These give the cake that signature lemon brightness you’ve been waiting for. Once incorporated, pour the batter evenly into the prepared springform pan.
Step 6: Add Fresh Raspberries
Scatter fresh raspberries evenly over the batter. Their juicy pop offers a burst of fruitiness in every bite, melding perfectly with the zesty lemon for a delightfully refreshing flavor combo.
Step 7: Make and Sprinkle the Crumb Topping
To make the crumb topping, mix together flour, sugar, lemon zest, and room temperature butter until the mixture forms coarse crumbs. Sprinkle this generously over the raspberries; this topping will bake into a crisp, buttery contrast that elevates the cake’s texture.
Step 8: Bake Until Golden
Bake the cake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before unlocking and slicing to fully appreciate its moist, tangy layers topped with that irresistible crumb crunch.
How to Serve Easy Lemon Raspberry Cake with Crumb Topping Recipe
Garnishes
A fresh sprig of mint or a light dusting of powdered sugar can enhance the cake’s presentation without overpowering its natural flavors. You can also add a few extra raspberries on top to brighten the look and offer more fruity bites.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream, turning it into a luscious dessert. For a brunch spread, serve alongside fresh fruit salad or a tangy citrus yogurt for a harmonious flavor experience.
Creative Ways to Present
Try serving this cake in individual dessert glasses layered with lemon curd and raspberries for a deconstructed take, or slice it into petite squares for a tea party treat. It’s versatile enough to wow in any setting, casual or fancy.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake tightly covered at room temperature for up to two days. To maintain moisture, store the cake with a loose cover of plastic wrap or in an airtight container, avoiding refrigeration unless your kitchen is very warm.
Freezing
You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge and bring to room temperature before serving for all its fresh-baked goodness.
Reheating
If you prefer your cake slightly warmed, gently heat slices in a microwave for 10-15 seconds or in a low oven (around 300°F/150°C) for a few minutes. This will soften the crumb topping just a touch and release the lovely aromas again.
FAQs
Can I use frozen raspberries instead of fresh?
Frozen raspberries can work in a pinch, but fresh raspberries are recommended to prevent excess moisture from changing the cake’s texture. If using frozen, thaw and drain them well before adding on top.
Is sour cream necessary, or can I substitute it?
Sour cream adds moisture and a subtle tang to balance the lemon, but Greek yogurt can be swapped in equal parts for a similar effect. Avoid using low-fat versions as they may affect the cake’s richness.
Can I make this cake gluten-free?
Yes! Substitute the cake flour with a gluten-free baking blend that includes xanthan gum for best results. The crumb topping can be made gluten-free as well by swapping all-purpose flour for the same blend.
Why does the crumb topping sometimes get soggy?
To keep crumb topping crisp, be sure to sprinkle it evenly and avoid pressing it down onto the raspberries. Also, bake the cake fully so moisture evaporates and the topping crisps up properly.
How do I get a more intense lemon flavor?
For extra lemon punch, add more lemon zest to both the batter and crumb topping or a teaspoon of lemon extract. Just be careful not to add too much lemon juice or the batter might become too wet.
Final Thoughts
There is something truly special about baking an Easy Lemon Raspberry Cake with Crumb Topping Recipe that fills your kitchen with fresh, happy scents. It’s a cake that’s simple to make but feels like a celebration with every bite—perfect for sharing with loved ones or savoring on a quiet afternoon. I can’t wait for you to try this delightful recipe and discover just how easily it can become a beloved classic in your home.
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Easy Lemon Raspberry Cake with Crumb Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Lemon Raspberry Cake with Crumb Topping is a moist and tangy dessert perfect for spring and summer gatherings. It features a delicate lemon-flavored cake layered with fresh raspberries and finished with a buttery crumb topping that adds a delightful crunch to every bite.
Ingredients
Cake
- 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 large lemons)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 2 cups fresh raspberries
- 1 teaspoon vanilla extract
Crumb Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C) and grease a 9-inch springform pan to ensure the cake doesn’t stick during baking.
- Cream Butter and Sugar: In a stand mixer, beat the room temperature butter and granulated sugar together until the mixture is light and fluffy, about 4-5 minutes, to incorporate air for a tender crumb.
- Add Wet Ingredients: Add the eggs, sour cream, and vanilla extract to the creamed mixture. Mix until just combined to maintain a smooth batter.
- Combine Dry Ingredients and Add Gradually: In a separate bowl, whisk together the cake flour, baking powder, baking soda, salt, and lemon zest. Gradually add these dry ingredients to the wet ingredients, mixing gently to avoid overmixing.
- Incorporate Lemon Juice and Batter Into Pan: Fold in the lemon juice to infuse fresh citrus flavor, then pour the batter evenly into the prepared springform pan.
- Add Raspberries: Evenly distribute the fresh raspberries over the surface of the batter to ensure every slice has ample fruit.
- Prepare and Sprinkle Crumb Topping: In a small bowl, mix the all-purpose flour, granulated sugar, lemon zest, and room temperature butter until crumbly. Sprinkle this crumb topping evenly over the raspberries.
- Bake the Cake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked. Allow the cake to cool before removing from the pan and serving.
Notes
- Use fresh, ripe raspberries for best flavor and texture.
- Let the butter come to room temperature before starting for easier creaming.
- Ensure not to overmix the batter after adding flour to avoid a dense cake.
- If raspberries are tart, a sprinkle of powdered sugar before serving complements the flavors.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
