Easy Lemon Raspberry Cake with Crumb Topping
This Easy Lemon Raspberry Cake with Crumb Topping is a delightful dessert that combines the tangy brightness of lemon with the sweetness of fresh raspberries. It’s perfect for celebrations, gatherings, or simply enjoying at home. The cake features a luscious crumb topping that adds texture and flavor, making it a standout choice for any occasion. Your friends and family will be asking for seconds!
Why You’ll Love This Recipe
- Simple Preparation: This cake is easy to make, requiring just a few straightforward steps.
- Bursting with Flavor: The combination of lemon and raspberry creates a refreshing taste that’s hard to resist.
- Perfect for Any Occasion: Whether it’s a birthday party or afternoon tea, this cake fits right in.
- Moist and Delicious: Thanks to the sour cream, this cake remains moist and fluffy.
- Streusel Topping: The crumb topping adds a delightful crunch that complements the soft cake perfectly.
Tools and Preparation
Before you start baking your Easy Lemon Raspberry Cake with Crumb Topping, 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
Importance of Each Tool
- Stand mixer: This tool helps achieve a light and fluffy batter by properly creaming the butter and sugar.
- 9-inch springform pan: Ideal for easy removal of the cake without damaging its shape.
- Mixing bowls: A variety of sizes allows for convenient mixing of ingredients without cross-contamination.
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.
Step 2: Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment:
1. Cream together the butter and 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 flour, baking powder, baking soda, and salt.
2. Gradually add this dry mixture to the batter, whisking until just combined.
Step 5: Add Lemon Juice and Zest
Pour in:
– Lemon juice
– Freshly grated lemon zest
Mix gently until incorporated.
Step 6: Prepare for Baking
Pour batter into prepared springform pan. Spread it evenly. Top with raspberries in a single layer to avoid overcrowding.
Step 7: Make Streusel Topping
In another bowl:
1. Combine flour, sugar, lemon zest, and butter.
2. Mix for 2-3 minutes until it resembles crumbly dough.
3. Distribute streusel evenly over raspberries.
Step 8: Bake
Bake for about 55-65 minutes or until a toothpick inserted comes out clean. Let the cake rest for about 15 minutes before removing the springform ring. Allow it to cool completely before serving.
Enjoy your homemade Easy Lemon Raspberry Cake with Crumb Topping!
How to Serve Easy Lemon Raspberry Cake with Crumb Topping
This easy Lemon Raspberry Cake with Crumb Topping is a delightful treat that can be served on various occasions. Whether it’s a birthday party, a family gathering, or just a cozy dessert at home, consider these serving suggestions to enhance the experience.
Pair with Fresh Whipped Cream
- Fresh whipped cream adds a light and airy texture that complements the tartness of the lemon and sweetness of the raspberries.
Serve with Vanilla Ice Cream
- A scoop of vanilla ice cream provides a creamy contrast to the cake’s crumbly topping and fruity filling, making each bite indulgent.
Accompany with Lemonade
- A chilled glass of lemonade can elevate your dessert experience, enhancing the lemon flavor while adding refreshing acidity.
Add Mint Leaves as Garnish
- Sprinkling fresh mint leaves on top not only adds color but also introduces a hint of freshness that balances the cake’s richness.
Offer a Berry Compote
- Drizzling warm berry compote over each slice brings out the cake’s raspberry flavor and adds extra moisture.
Serve Alongside Coffee
- A cup of coffee pairs wonderfully with this cake, providing a perfect balance to its sweetness and enhancing the overall flavor profile.

How to Perfect Easy Lemon Raspberry Cake with Crumb Topping
To achieve the best results with your Easy Lemon Raspberry Cake, follow these tips for perfection.
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Use Room Temperature Ingredients: Ensuring that your butter, eggs, and sour cream are at room temperature will help create a smooth batter that traps air for better rising.
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Don’t Overmix the Batter: Mix until just combined to maintain a light texture. Overmixing can lead to a dense cake.
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Fresh Raspberries Are Best: Opt for fresh raspberries rather than frozen ones. Fresh berries will hold their shape better during baking and provide optimal flavor.
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Cool Before Serving: Allowing the cake to cool completely before slicing helps set its structure, making it easier to serve without falling apart.
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Experiment with Zest: Adding more lemon zest not only enhances flavor but also increases aroma. Feel free to adjust according to your taste preference.
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Check for Doneness: Use a toothpick inserted into the center; it should come out clean or with just a few crumbs attached. This ensures your cake is perfectly baked.
Best Side Dishes for Easy Lemon Raspberry Cake with Crumb Topping
Pairing side dishes with your Easy Lemon Raspberry Cake can create an unforgettable dining experience. Here are some great options:
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Greek Yogurt Parfait: Layer Greek yogurt with honey and mixed berries for a creamy contrast that complements the tartness of the cake.
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Fruit Salad: A refreshing mix of seasonal fruits can balance out the richness of the cake while adding vibrant colors to your table.
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Cheese Platter: Include soft cheeses like brie or goat cheese alongside crackers; their creaminess pairs well with the zesty flavors in the cake.
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Lemon Sorbet: The icy texture and tartness of lemon sorbet refreshes your palate between bites of sweet cake.
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Chilled Herbal Tea: Serving herbal tea, such as chamomile or mint, provides a soothing drink option that pairs nicely with dessert.
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Pistachio Biscotti: Crunchy biscotti offers an enjoyable texture contrast and nutty flavor that enhances your dessert experience.
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Almond Croissants: These flaky pastries make for an elegant brunch accompaniment when paired with slices of lemon raspberry cake.
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Chocolate-Covered Strawberries: For those who love chocolate, these sweet treats add luxury and complement the tart flavors beautifully.
Common Mistakes to Avoid
When making your Easy Lemon Raspberry Cake with Crumb Topping, it’s important to avoid common pitfalls that can lead to less-than-perfect results.
- Using cold ingredients: Cold butter and eggs can prevent proper mixing, leading to a dense cake. Always use room temperature ingredients for the best texture.
- Overmixing the batter: Mixing too vigorously can cause gluten development, resulting in a tough cake. Mix until just combined for a light and fluffy texture.
- Ignoring oven temperature: An incorrect oven temperature can yield uneven baking. Always preheat your oven and consider using an oven thermometer for accuracy.
- Crowding the raspberries: Placing too many raspberries on top can cause them to sink and make the cake soggy. Distribute them evenly in a single layer.
- Skipping the cooling time: Removing the cake too soon from the springform pan can lead to breakage. Let it rest before removing the ring for best results.

Storage & Reheating Instructions
Refrigerator Storage
- Store any leftover Easy Lemon Raspberry Cake with Crumb Topping in an airtight container in the refrigerator.
- This cake will stay fresh for about 3-4 days.
Freezing Easy Lemon Raspberry Cake with Crumb Topping
- Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container.
- The cake can be frozen for up to 2 months without losing its flavor.
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 minutes.
- Microwave: Heat individual slices on medium power for 15-20 seconds or until warm.
- Stovetop: Place slices in a skillet over low heat, cover, and warm gently for several minutes.
Frequently Asked Questions
Here are some common questions about the Easy Lemon Raspberry Cake with Crumb Topping that many bakers have.
Can I substitute other fruits?
Yes! You can easily replace raspberries with blueberries, strawberries, or blackberries based on your preference.
How do I make this cake gluten-free?
To make an Easy Lemon Raspberry Cake with Crumb Topping gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Can I use frozen raspberries?
Absolutely! If using frozen raspberries, do not thaw them before adding; this helps prevent excess moisture in the batter.
What can I serve with this cake?
This delightful cake pairs well with whipped cream or vanilla ice cream for an extra treat!
Final Thoughts
The Easy Lemon Raspberry Cake with Crumb Topping is a beautiful dessert that’s perfect for any occasion. Its bright flavors and crumbly topping create a delightful experience. Don’t hesitate to customize it by adding nuts or using different fruits based on what you love!

Easy Lemon Raspberry Cake with Crumb Topping
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the delightful flavors of our Easy Lemon Raspberry Cake with Crumb Topping. This charming dessert features a moist, fluffy cake infused with zesty lemon and sweet raspberries, all topped with a crunchy streusel that adds an irresistible texture. Perfect for any occasion—be it a birthday celebration, family gathering, or a cozy afternoon treat—this cake will have everyone coming back for seconds. With simple preparation steps and a short ingredient list, you’ll impress your friends and family without spending hours in the kitchen. Enjoy the delightful balance of tart and sweet in every bite!
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1/4 cup lemon juice
- 2 cups cake flour
- 2 cups fresh raspberries
- 1 cup all-purpose flour (for crumb topping)
- 1/2 cup sugar (for crumb topping)
- 1/2 cup butter (for crumb topping)
Instructions
- Preheat your oven to 350°F (180°C) and prepare a 9-inch springform pan.
- Cream together butter and sugar until light and fluffy.
- Mix in eggs, sour cream, and vanilla extract until well combined.
- Combine dry ingredients separately, then add to the wet mixture along with lemon juice and zest.
- Pour batter into the pan, top evenly with raspberries, and sprinkle streusel on top.
- Bake for about 55-65 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg