Easy Lemon Raspberry Cake with Crumb Topping

This Easy Lemon Raspberry Cake with Crumb Topping is a delightful dessert that will impress your family and friends. With its light and fluffy texture, juicy raspberries, and a crunchy streusel topping, this cake is perfect for any occasion, from birthday celebrations to casual afternoon gatherings. The vibrant flavors of lemon and raspberry create a refreshing treat that is sure to be a hit at any table.

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Why You’ll Love This Recipe

• Simple Preparation: This cake comes together quickly, making it an ideal choice for both novice and experienced bakers.
• Bright Flavor: The combination of fresh raspberries and zesty lemon creates a deliciously tangy flavor profile that everyone will enjoy.
• Versatile Dessert: Perfect for brunch, dessert after dinner, or even as a sweet snack throughout the day.
• Crowd-Pleaser: This cake is sure to impress guests. They’ll be asking you for the recipe!
• Beautiful Presentation: With its crumb topping and vibrant fruit, this cake looks as good as it tastes.

Tools and Preparation

Before you start baking your Easy Lemon Raspberry Cake with Crumb Topping, gather the necessary tools. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

• Stand mixer
• 9-inch springform pan
• Mixing bowls
• Measuring cups
• Measuring spoons
• Parchment paper

Importance of Each Tool

• Stand mixer: Ensures thorough mixing of ingredients for a light and fluffy batter.
• Springform pan: Allows for easy removal of the cake without damaging its shape.
• Mixing bowls: Essential for combining dry and wet ingredients separately before mixing.

Ingredients

This easy Lemon Raspberry Cake is topped with delicious streusel and filled with juicy raspberries! Your guests will be begging you for the recipe.

For the Cake Batter

• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 cups cake flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• ¼ tsp salt
• 1/4 cup lemon juice (from 2 large lemons)
• 1 tbsp lemon zest

For the Streusel Topping

• 2 cups fresh raspberries
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp lemon zest
• 1/2 cup unsalted butter (room temperature)

How to Make Easy Lemon Raspberry Cake with Crumb Topping

Step 1: Preheat the Oven

Preheat your oven to 350˚F (180°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.

Step 2: Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment:
1. Cream together the unsalted butter and granulated sugar.
2. Mix until light and fluffy, about 4-5 minutes.

Step 3: Add Wet Ingredients

Add the following ingredients to the creamed mixture:
– eggs
– sour cream
– vanilla extract

Mix until combined.

Step 4: Combine Dry Ingredients

In a small bowl, combine:
– cake flour
– baking powder
– baking soda
– salt

Add this dry mixture to the batter and whisk until just combined.

Step 5: Incorporate Lemon Flavors

Add:
– lemon juice
– freshly grated lemon zest

Mix gently until incorporated.

Step 6: Prepare Cake Base

Pour batter into prepared springform pan:
– Spread evenly across the bottom.
– Top with raspberries in a single layer so they are not too crowded.

Step 7: Make the Streusel Topping

To prepare streusel:
1. In a bowl, combine:
– all-purpose flour
– sugar
– lemon zest
– butter

1. Mix for 2-3 minutes until incorporated into crumbly dough.
2. Distribute streusel evenly over raspberries.

Step 8: Bake the Cake

Bake in preheated oven for about 55–65 minutes or until a toothpick inserted in the center comes out clean. Once done:
– Let it rest for about 15 minutes.
– Remove springform ring and let cool completely before serving.

Enjoy your delicious Easy Lemon Raspberry Cake with Crumb Topping!

How to Serve Easy Lemon Raspberry Cake with Crumb Topping

This Easy Lemon Raspberry Cake with Crumb Topping is a delightful dessert that can be enjoyed in various ways. Whether you’re hosting a gathering or indulging on your own, there are plenty of serving suggestions to enhance your experience.

Pair with Fresh Whipped Cream

• Add a dollop of freshly whipped cream on top of the cake for extra richness and a light texture.

Serve with Vanilla Ice Cream

• A scoop of vanilla ice cream complements the tartness of the lemon and sweetness of the raspberries beautifully.

Accompany with Fresh Berries

• Scatter some fresh berries around the cake when serving to enhance its fruity flavor and add color to your plate.

Drizzle with Lemon Glaze

• A light drizzle of lemon glaze over each slice can elevate the citrus notes and provide an appealing shine.

Enjoy with Tea or Coffee

• Pair a slice of cake with your favorite tea or coffee. The warm beverage balances the cake’s sweetness perfectly.

Garnish with Mint Leaves

• For a pop of color and freshness, garnish each slice with mint leaves before serving. This adds a lovely aroma as well.

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How to Perfect Easy Lemon Raspberry Cake with Crumb Topping

To ensure your Easy Lemon Raspberry Cake comes out perfectly every time, consider these tips:

• Use room temperature ingredients – Allow your butter, eggs, and sour cream to reach room temperature for better mixing and fluffiness.

• Measure flour correctly – Spoon flour into measuring cups and level it off for accurate measurements, avoiding a dense cake.

• Don’t overmix – Mix just until ingredients are combined to keep the cake light and airy.

• Check doneness carefully – Use a toothpick inserted into the center to check if it’s done; it should come out clean without any wet batter.

• Let it cool before slicing – Allow the cake to cool completely in the pan before removing it, which helps maintain its shape.

• Store properly – Keep leftover cake in an airtight container at room temperature for up to three days for optimal freshness.

Best Side Dishes for Easy Lemon Raspberry Cake with Crumb Topping

Serving side dishes alongside your Easy Lemon Raspberry Cake can create a more rounded dessert experience. Here are some great options:

1. Fruit Salad – A refreshing mix of seasonal fruits provides a light contrast to the rich cake flavors.

2. Cheese Platter – Offer a selection of soft cheeses like brie or goat cheese that pairs well with the raspberry notes in the cake.

3. Yogurt Parfait – Layer Greek yogurt with honey and granola for a creamy, crunchy accompaniment that complements the citrus flavor.

4. Chocolate Fondue – Dip fruits or marshmallows into warm chocolate fondue for an indulgent treat alongside your cake.

5. Lemon Sorbet – A scoop of lemon sorbet enhances the citrus profile and serves as a palate cleanser between bites.

6. Coconut Macaroons – These chewy treats add texture and sweetness while balancing the tartness of the lemon raspberry flavors.

Common Mistakes to Avoid

When making the Easy Lemon Raspberry Cake with Crumb Topping, avoiding certain pitfalls can ensure a successful bake.

• Overmixing the Batter: Mixing too much can lead to a dense cake. Mix until just combined for a light texture.
• Incorrect Oven Temperature: An oven that’s too hot or too cold can ruin your cake. Always preheat the oven and use an oven thermometer for accuracy.
• Using Stale Ingredients: Old baking powder or flour can affect your cake’s rise. Always check expiration dates before starting.
• Neglecting to Measure Accurately: Baking is a science. Use digital scales or measuring cups for precise ingredient amounts.
• Crowding the Raspberries: Distributing raspberries evenly prevents sogginess. Place them in a single layer on top of the batter.

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Storage & Reheating Instructions

Refrigerator Storage

• Store the Easy Lemon Raspberry Cake in an airtight container.
• It will last up to 3 days in the refrigerator.

Freezing Easy Lemon Raspberry Cake with Crumb Topping

• Wrap slices tightly in plastic wrap or aluminum foil.
• Freeze for up to 2 months for best flavor and texture.

Reheating Easy Lemon Raspberry Cake with Crumb Topping

• Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warm.
• Microwave: Heat slices for about 15-20 seconds on medium power until warm.
• Stovetop: Use a non-stick skillet over low heat, covering it for even warming, about 5 minutes.

Frequently Asked Questions

If you have questions about the Easy Lemon Raspberry Cake with Crumb Topping, you’re not alone! Here are some common queries and their answers.

Can I use frozen raspberries?

Yes, you can! Just make sure to thaw and drain them well before adding them to the batter.

What if I don’t have sour cream?

You can substitute Greek yogurt or buttermilk for sour cream in this recipe.

How do I know when my cake is done?

Insert a toothpick into the center; it should come out clean when the cake is ready.

Can I customize this Easy Lemon Raspberry Cake with Crumb Topping?

Absolutely! You can add nuts, different fruits, or even chocolate chips for variety.

Final Thoughts

This Easy Lemon Raspberry Cake with Crumb Topping is not only delicious but also versatile. Its bright flavors and delightful crumb topping make it perfect for any occasion. Feel free to experiment with different fruits or toppings to make it your own!

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Easy Lemon Raspberry Cake with Crumb Topping

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• Author: Dina
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Indulge in the bright, refreshing flavors of our Easy Lemon Raspberry Cake with Crumb Topping. This delightful dessert features a light and fluffy cake infused with zesty lemon and studded with juicy raspberries, all topped with a crunchy streusel for added texture. Perfect for any occasion, from family gatherings to casual brunches, this cake not only tastes amazing but looks stunning as well. With simple preparation steps, it’s an approachable recipe for bakers of all levels. Serve it alongside whipped cream or vanilla ice cream for an extra touch of indulgence.

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Ingredients

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• 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

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Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9-inch springform pan.
2. In a stand mixer, cream together butter and sugar until light and fluffy.
3. Add eggs, sour cream, and vanilla extract; mix until combined.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt; fold into the wet ingredients.
5. Stir in lemon juice and zest gently.
6. Pour batter into the prepared pan; top with raspberries.
7. For the streusel topping: combine flour, sugar, lemon zest, and butter until crumbly; sprinkle over raspberries.
8. Bake for 55–65 minutes or until a toothpick comes out clean. Let cool before serving.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 280
• Sugar: 22g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg