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.
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
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9-inch springform pan.
- In a stand mixer, cream together butter and sugar until light and fluffy.
- Add eggs, sour cream, and vanilla extract; mix until combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt; fold into the wet ingredients.
- Stir in lemon juice and zest gently.
- Pour batter into the prepared pan; top with raspberries.
- For the streusel topping: combine flour, sugar, lemon zest, and butter until crumbly; sprinkle over raspberries.
- 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