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
Scale
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.
