Description
Easy Lemon Raspberry Cake with Crumb Topping is a delightful and refreshing dessert that perfectly balances zesty lemon and sweet, juicy raspberries. This simple yet elegant cake features a crumbly streusel topping, making it an eye-catching centerpiece for any gathering or a cozy family dinner. With just 20 minutes of prep time, this cake is easy to whip up even on busy days while still impressing guests with its vibrant flavors. Whether served warm or at room temperature, it’s an irresistible treat that everyone will love.
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 tsp baking powder
- 1/4 cup lemon juice
- 2 cups fresh raspberries
- For the Crumb Topping: 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a stand mixer, cream together the butter and sugar until fluffy. Add eggs, sour cream, and vanilla; mix until combined.
- Combine dry ingredients in a separate bowl and gradually mix into the batter. Stir in lemon juice and zest.
- Pour batter into the pan, top with raspberries, and sprinkle with crumb topping.
- Bake for 55-65 minutes until a toothpick comes out clean. Cool before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg