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
Scale
- 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