Easy Lemon Raspberry Cake with Crumb Topping
This Easy Lemon Raspberry Cake with Crumb Topping is a delightful treat that combines zesty lemon and sweet raspberries in a moist cake, perfect for any occasion. Whether you’re celebrating a birthday, hosting a brunch, or just looking for a delicious dessert to share with friends, this cake will impress everyone. The crumb topping adds a wonderful texture, making it not only beautiful but also irresistible.
Why You’ll Love This Recipe
- Quick to Prepare: This recipe comes together in just 20 minutes of prep time, making it ideal for busy bakers.
- Bursting with Flavor: The combination of fresh raspberries and tangy lemon creates a refreshing taste that everyone will enjoy.
- Perfect for Any Occasion: Serve it at parties, picnics, or even as a simple family dessert; it’s versatile enough for all events.
- Stunning Presentation: With its vibrant colors and crumbly topping, this cake looks as good as it tastes.
- Customizable Options: You can easily adapt this recipe by using other berries or adding different spices to suit your taste.
Tools and Preparation
Before you start baking the Easy Lemon Raspberry Cake with Crumb Topping, gather your tools. Having everything ready will make the process smoother and more enjoyable.
Essential Tools and Equipment
- Stand mixer
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
Importance of Each Tool
- Stand mixer: Allows for easy mixing of ingredients to achieve the perfect batter consistency without much effort.
- 9-inch springform pan: Ideal for cakes that need to be removed easily without damaging them.
- Parchment paper: Prevents sticking and ensures your cake comes out beautifully.
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
- ¼ 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 to prevent sticking.
Step 2: Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, cream together:
1. Add unsalted butter and granulated sugar.
2. Mix until light and fluffy, about 4-5 minutes.
Step 3: Add Eggs and Sour Cream
Add to the creamed mixture:
1. Two large eggs.
2. One cup of sour cream.
3. One teaspoon vanilla extract.
Mix until all ingredients are well combined.
Step 4: Combine Dry Ingredients
In a separate small bowl, whisk together:
1. Two cups cake flour.
2. One teaspoon baking powder.
3. One-fourth teaspoon baking soda.
4. One-fourth teaspoon salt.
Gradually add this dry mixture to your batter until just combined.
Step 5: Incorporate Lemon Juice and Zest
Pour in:
1. One-fourth cup lemon juice (freshly squeezed from two large lemons).
2. Add one tablespoon of freshly grated lemon zest.
Gently fold these into the batter.
Step 6: Add Raspberries
Pour the batter into your prepared springform pan and spread it evenly. Top with:
– Two cups of fresh raspberries, ensuring they are distributed in a single layer without crowding them too much.
Step 7: Prepare the Streusel Topping
In a bowl, combine:
– One cup all-purpose flour.
– Half a cup of granulated sugar.
– Half a teaspoon of lemon zest.
– Half a cup of room temperature unsalted butter.
Mix for about 2-3 minutes until you achieve a crumbly dough consistency. Distribute this streusel evenly over the raspberries.
Step 8: Bake
Bake in your preheated oven for about 55-65 minutes or until a toothpick inserted in the center comes out clean. After baking, let the cake rest for about 15 minutes before removing the springform ring. Allow it to cool completely before serving.
Enjoy your delicious Easy Lemon Raspberry Cake with Crumb Topping!
How to Serve Easy Lemon Raspberry Cake with Crumb Topping
Serving your Easy Lemon Raspberry Cake with Crumb Topping can elevate any occasion. Here are some delightful suggestions on how to present and enjoy this scrumptious dessert.
Classic Presentation
- Serve slices of the cake on individual dessert plates, garnished with a sprinkle of powdered sugar for an elegant touch.
Fresh Berries
- Pair each slice with a handful of fresh raspberries or blueberries to enhance the fruity flavor and add a pop of color.
Whipped Cream
- Top each piece with a dollop of homemade whipped cream for added richness and a creamy contrast to the cake’s texture.
Ice Cream Delight
- Serve warm slices alongside a scoop of vanilla ice cream for a deliciously indulgent combination that balances the tartness of the lemon.
Lemon Zest Garnish
- Add a few curls of lemon zest on top just before serving to emphasize the cake’s citrus notes and provide an aromatic experience.
Tea Pairing
- Offer slices with a cup of herbal tea, like chamomile or mint, which complements the lemony flavor beautifully.
How to Perfect Easy Lemon Raspberry Cake with Crumb Topping
Perfecting your Easy Lemon Raspberry Cake with Crumb Topping can take your baking skills to another level. Here are some handy tips for achieving the best results.
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Use Room Temperature Ingredients: Ensuring that your butter, eggs, and sour cream are at room temperature helps create a smoother batter and promotes even baking.
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Don’t Overmix: Mix until just combined when adding dry ingredients. This prevents a dense cake and keeps it light and fluffy.
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Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures. An oven that’s too hot can cause uneven baking.
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Cool Before Serving: Allow the cake to cool completely before slicing. This helps maintain its structure and makes it easier to cut clean pieces.
Best Side Dishes for Easy Lemon Raspberry Cake with Crumb Topping
Pairing side dishes with your Easy Lemon Raspberry Cake can enhance your dining experience. Here’s a list of delightful options that complement this sweet treat well.
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Greek Yogurt Parfait: Layer Greek yogurt with honey and granola for a refreshing contrast that balances the sweetness of the cake.
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Citrus Salad: A mixed citrus salad brings brightness and acidity that pairs beautifully with the rich flavors of the cake.
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Cheese Platter: Serve assorted cheeses like brie and goat cheese alongside crackers for a savory accompaniment to balance the dessert’s sweetness.
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Fruit Compote: Prepare a quick fruit compote using seasonal fruits, which can be drizzled over each slice as an extra treat.
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Nutty Granola Bars: Offer homemade granola bars as a crunchy snack option alongside your cake for added texture variety.
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Herbal Tea Selection: Provide guests with different herbal teas, such as chamomile or green tea, which will complement the flavors without overpowering them.
Common Mistakes to Avoid
Baking an Easy Lemon Raspberry Cake with Crumb Topping can be straightforward, but some common mistakes can lead to disappointment. Here are a few you should avoid:
- Skipping the room temperature ingredients: Using cold butter or eggs can lead to a dense cake. Always allow your ingredients to reach room temperature for optimal mixing.
- Overmixing the batter: Mixing too much can result in a tough texture. Combine the ingredients until just mixed to keep your cake light and fluffy.
- Not measuring flour correctly: Too much flour can make your cake dry. Use the spoon-and-level method for accurate measurement.
- Ignoring oven preheating: Baking in a cold oven can cause uneven cooking. Always preheat your oven to the correct temperature before putting your cake in.
- Crowding the raspberries: Adding too many raspberries can make the cake soggy. Spread them out evenly for better results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep at room temperature for short-term storage, but refrigerate if you live in a warm climate.
Freezing Easy Lemon Raspberry Cake with Crumb Topping
- Wrap in plastic wrap and foil for up to 3 months.
- Thaw in the fridge overnight before serving.
Reheating Easy Lemon Raspberry Cake with Crumb Topping
- Oven: Reheat at 350°F (175°C) for about 10-15 minutes until warm.
- Microwave: Heat individual slices on medium power for 20-30 seconds.
- Stovetop: Place slices in a pan over low heat until warmed through.
Frequently Asked Questions
Here are some common questions about making the Easy Lemon Raspberry Cake with Crumb Topping:
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but do not thaw them before adding them to the batter to prevent excess moisture.
How do I know when my cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs attached, the cake is ready.
Can I substitute sour cream?
You may use Greek yogurt as a substitute for sour cream while keeping similar moisture content.
What flavors pair well with lemon and raspberry?
Herbs like mint or basil enhance the flavor of lemon and raspberry beautifully.
Final Thoughts
This Easy Lemon Raspberry Cake with Crumb Topping is not only delicious but also versatile! You can customize it by adding different fruits or adjusting sweetness levels. Perfect for gatherings or family dinners, it’s sure to impress everyone. Try this delightful recipe today!
Easy Lemon Raspberry Cake with Crumb Topping
- Total Time: 1 hour 20 minutes
- Yield: Approximately 8 servings 1x
Description
Indulge in the delightful flavors of our Easy Lemon Raspberry Cake with Crumb Topping. This moist cake combines the zesty brightness of fresh lemon with the sweetness of juicy raspberries, making it an ideal dessert for any occasion.
Ingredients
- 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 (freshly squeezed)
- 2 cups fresh raspberries
- For the crumble: 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup unsalted butter
Instructions
- Preheat oven to 350°F (180°C) and grease a 9-inch springform pan.
- Cream together butter and sugar until light and fluffy. Add eggs, sour cream, and vanilla; mix well.
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Gradually add to the wet mixture.
- Stir in lemon juice and zest gently before folding in raspberries.
- Prepare the crumb topping by mixing all topping ingredients until crumbly.
- Pour batter into the prepared pan, top with crumbs, and bake for 55-65 minutes until a toothpick inserted comes out clean.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
