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
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 (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