Description
Indulge in this Easy Lemon Raspberry Cake with Crumb Topping, a delightful blend of zesty lemon and sweet, juicy raspberries. This cake is perfect for any occasion, whether you’re hosting a casual family gathering or celebrating a special event. Its soft texture, combined with a crumbly streusel topping, creates an irresistible dessert that will leave your guests craving more. Easy to make with simple ingredients, this cake not only looks stunning but tastes even better. Pair it with 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
- 1 cup all-purpose flour (for streusel)
- 1/2 cup granulated sugar (for streusel)
Instructions
- Preheat oven to 350°F (180°C) and prepare a springform pan.
- Cream butter and sugar until fluffy, then add eggs, sour cream, and vanilla.
- In a separate bowl, mix dry ingredients and combine with the wet mixture.
- Stir in lemon juice and zest gently.
- Pour batter into the prepared pan and top with raspberries.
- Prepare streusel by mixing flour, sugar, lemon zest, and butter until crumbly; sprinkle on top.
- Bake for 55-65 minutes until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg