This Easy Lemon Raspberry Cake with Crumb Topping is a showstopper dessert that’s perfect for any occasion. With its bright lemon flavor paired with juicy raspberries and a crunchy streusel topping, it’s sure to impress your family and friends. Whether you’re celebrating a birthday, hosting a brunch, or simply treating yourself, this cake is a delightful choice that combines ease of preparation with mouthwatering taste.

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Why You’ll Love This Recipe

Delicious Flavor: The combination of tart lemons and sweet raspberries creates a refreshing taste that appeals to everyone.
Easy to Make: With straightforward steps, even novice bakers can create this stunning cake without stress.
Versatile Dessert: Great for brunches, birthdays, or any casual gathering, this cake fits any occasion perfectly.
Beautiful Presentation: The vibrant colors of the raspberries against the golden cake make it visually appealing.
Streusel Topping: The crumbly streusel adds texture and elevates the overall flavor of the cake.

Tools and Preparation

Before you start baking your easy Lemon Raspberry Cake, gather your tools. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

Stand mixer: Makes creaming butter and sugar effortless, ensuring a light and fluffy batter.
Springform pan: Allows for easy removal of the cake while keeping its shape intact.
Mixing bowls: Useful for combining ingredients separately before adding them to the main batter.

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

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
1/4 tsp salt
1/4 cup lemon juice (from 2 large lemons)
1 tbsp lemon zest
2 cups fresh raspberries

For the Crumb Topping

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 unsalted butter and granulated sugar until light and fluffy, about 4-5 minutes.

Step 3: Mix in Wet Ingredients

Add:
– eggs
– sour cream
– vanilla extract

Mix until combined.

Step 4: Combine Dry Ingredients

In a small bowl:
1. Combine cake flour, baking powder, baking soda, and salt.
2. Add this flour mixture to your batter and whisk until just combined.

Step 5: Add Lemon Juice and Zest

Pour in:
– lemon juice
– lemon zest

Stir gently until incorporated.

Step 6: Assemble the Cake

Pour batter into the prepared springform pan. Spread evenly. Top with:
– fresh raspberries

Ensure they are distributed in a single layer so they are not crowded.

Step 7: Make the Streusel Topping

In a bowl:
1. Combine all-purpose flour, granulated sugar, lemon zest, and unsalted butter.
2. Mix for 2-3 minutes until all flour is incorporated, creating a crumbly dough.
3. Distribute streusel evenly over the raspberries.

Step 8: Bake the Cake

Bake for about 55-65 minutes, or until a toothpick comes out clean. Let it rest for about 15 minutes before removing the springform ring. Allow it to cool completely before serving.

How to Serve Easy Lemon Raspberry Cake with Crumb Topping

Serving this Easy Lemon Raspberry Cake with Crumb Topping is a delight for both you and your guests. The bright lemon flavor combined with the tartness of fresh raspberries creates a wonderful balance that will impress everyone at your table.

For Afternoon Tea

Serve slices of cake alongside a pot of freshly brewed tea for a delightful afternoon treat.

With Vanilla Ice Cream

A scoop of creamy vanilla ice cream complements the citrusy cake beautifully, adding richness and texture.

Garnished with Fresh Berries

Top each slice with additional fresh raspberries or blueberries for an eye-catching presentation and extra flavor.

Drizzled with Lemon Glaze

A simple lemon glaze made from powdered sugar and lemon juice drizzled over the top adds sweetness and enhances the lemon flavor.

As Breakfast Treats

Enjoy leftover cake slices as a sweet breakfast option paired with coffee or tea.

How to Perfect Easy Lemon Raspberry Cake with Crumb Topping

To ensure your Easy Lemon Raspberry Cake with Crumb Topping turns out perfectly every time, consider these helpful tips.

Use room temperature ingredients: Ingredients like butter, eggs, and sour cream blend better when they are at room temperature, resulting in a smoother batter.
Don’t overmix: When combining flour into your batter, mix until just combined. Overmixing can lead to a dense cake.
Check doneness carefully: Use a toothpick to check for doneness. It should come out clean or with just a few moist crumbs.
Cool completely before serving: Letting the cake cool fully ensures it holds its shape when sliced.
Store properly: Keep any leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
Experiment with fruits: Feel free to substitute raspberries with other berries like blueberries or strawberries for variety.

Best Side Dishes for Easy Lemon Raspberry Cake with Crumb Topping

Pairing side dishes with this delicious cake can enhance your dessert experience. Here are some great options to consider.

Whipped Cream
Lightly sweetened whipped cream adds a creamy texture that complements the tartness of the cake.
Fruit Salad
A refreshing bowl of mixed fruit can lighten up the meal and add vibrant colors to your table.
Yogurt Parfait
Layer Greek yogurt with granola and fresh berries for a healthy side option that pairs well with cake.
Lemon Sorbet
A scoop of lemon sorbet offers a zesty contrast, refreshing the palate after each bite of cake.
Cheese Platter
A selection of soft cheeses can balance the sweetness of the cake, creating an elegant dessert spread.
Coffee or Espresso
A rich cup of coffee or espresso will enhance the flavors of the lemon raspberry cake while providing an energy boost.

Common Mistakes to Avoid

Baking can be tricky, especially when making an Easy Lemon Raspberry Cake with Crumb Topping. Here are some common mistakes to avoid to ensure your cake turns out perfectly.

Using Cold Ingredients: Cold butter and eggs can hinder the creaming process. Always use room temperature ingredients for a fluffy texture.
Overmixing the Batter: Mixing too long can lead to a dense cake. Mix until just combined to keep it light and airy.
Ignoring Oven Temperature: Each oven is different. Always preheat your oven and consider using an oven thermometer for accuracy.
Crowding the Raspberries: Placing too many raspberries in the batter can make it soggy. Distribute them evenly in a single layer for best results.
Not Letting the Cake Cool Properly: Cutting into a warm cake can lead to crumbling. Allow it to cool completely before slicing for clean pieces.

Storage & Reheating Instructions

Refrigerator Storage

Store the cake in an airtight container.
It will stay fresh for up to 4 days in the refrigerator.

Freezing Easy Lemon Raspberry Cake with Crumb Topping

Wrap slices tightly in plastic wrap or aluminum foil.
You can freeze for up to 3 months for best quality.

Reheating Easy Lemon Raspberry Cake with Crumb Topping

Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and heat for about 10-15 minutes until warm.
Microwave: Use a microwave-safe plate and heat individual slices for about 15-20 seconds.
Stovetop: Warm slices in a non-stick skillet over low heat, covered, for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making an Easy Lemon Raspberry Cake with Crumb Topping.

Can I use frozen raspberries?

Yes, you can use frozen raspberries, but make sure to thaw and drain them before adding to the batter.

How do I know when my cake is done?

Check with a toothpick inserted into the center. If it comes out clean or with a few crumbs, it’s ready!

What can I substitute for sour cream?

Greek yogurt is a great substitute that will give you similar moisture and tanginess.

How should I customize this recipe?

You can add other berries like blueberries or strawberries. You can also experiment with different citrus zests!

Final Thoughts

This Easy Lemon Raspberry Cake with Crumb Topping is not only delicious but also versatile! Perfect for any occasion, you can customize it easily by adding your favorite fruits or adjusting sweetness levels. Try this delightful recipe today, and enjoy the burst of flavors!

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Easy Lemon Raspberry Cake with Crumb Topping

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Author: Tina
Total Time: 1 hour 25 minutes
Yield: Approximately 12 servings 1x

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Description

Indulge in the delightful flavors of our Easy Lemon Raspberry Cake with Crumb Topping. This stunning dessert showcases a perfect blend of zesty lemon and juicy raspberries, topped with a crunchy streusel that adds an irresistible texture. Whether you’re celebrating a special occasion or simply treating yourself, this cake is easy to prepare and sure to impress family and friends. The vibrant colors make it a showstopper on any table, while the refreshing taste is perfect for brunches, birthdays, or as a sweet afternoon treat. Try this irresistible recipe today and enjoy a slice of sunshine!

Ingredients

Scale

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
1/4 tsp salt
1/4 cup lemon juice (from 2 large lemons)
1 tbsp lemon zest
2 cups fresh raspberries
1 cup all-purpose flour
1/2 cup granulated sugar (for topping)
1/2 tsp lemon zest (for topping)
1/2 cup unsalted butter (room temperature, for topping)

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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 light and fluffy (about 4-5 minutes).
Mix in the eggs, sour cream, and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture until just combined.
Stir in the lemon juice and zest gently.
Pour the batter into the prepared pan and evenly distribute fresh raspberries over the top.
For the crumb topping, mix 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: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American