This Easy Lemon Raspberry Cake with Crumb Topping is the perfect dessert for any occasion, from family gatherings to casual get-togethers. Bursting with fresh lemon flavor and juicy raspberries, this cake features a delightful crumb topping that adds texture and sweetness. It’s a simple yet impressive treat that your guests will adore, and they’ll definitely be asking for your recipe!

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Why You’ll Love This Recipe

Quick to Prepare: This cake comes together in just 20 minutes of prep time, making it ideal for busy bakers.
Bursting with Flavor: The combination of lemon and raspberries creates a refreshing taste that brightens up any meal.
Perfect for Any Occasion: Whether it’s a birthday party or a cozy afternoon tea, this cake fits right in.
Streusel Topping Delight: The crumb topping adds an extra layer of texture, elevating the overall experience.
Versatile Ingredients: Most ingredients are common pantry items, making this cake easy to whip up on short notice.

Tools and Preparation

To create your Easy Lemon Raspberry Cake, having the right tools makes the process smoother. Here’s what you’ll need:

Essential Tools and Equipment

Stand mixer
9-inch springform pan
Mixing bowls
Measuring cups and spoons
Parchment paper

Importance of Each Tool

Stand mixer: Makes creaming butter and sugar effortless, ensuring a fluffy batter.
Springform pan: Allows for easy release of the cake without damaging its shape.
Mixing bowls: Keeps everything organized while preparing your ingredients.

Ingredients

For the Cake Batter

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

For the Topping

2 cups fresh raspberries
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:
1. Cream together the unsalted butter and granulated sugar until light and fluffy, about 4-5 minutes.

Step 3: Add Wet Ingredients

Add the following ingredients to the creamed mixture:
1. Two large eggs
2. One cup of sour cream
3. One teaspoon of vanilla extract

Mix until all ingredients are well combined.

Step 4: Combine Dry Ingredients

In a separate small bowl:
1. Combine two cups of cake flour, one teaspoon of baking powder, one-fourth teaspoon of baking soda, and one-fourth teaspoon of salt.
2. Gradually add this dry mixture into the wet batter, whisking until just combined.

Step 5: Incorporate Lemon Juice and Zest

Add:
1. One-quarter cup of lemon juice
2. One tablespoon of freshly grated lemon zest

Mix well until fully incorporated.

Step 6: Prepare for Raspberries

Pour the batter into the prepared springform pan and spread it evenly across the bottom. Top with:
– Two cups of fresh raspberries,
ensuring they are arranged in a single layer without crowding.

Step 7: Make Streusel Topping

To prepare the streusel topping:
1. In a bowl, combine one cup of all-purpose flour, half a cup of granulated sugar, half a teaspoon of lemon zest, and half a cup of room-temperature unsalted butter.
2. Mix for 2–3 minutes until you achieve a crumbly dough consistency.
3. Distribute this mixture evenly over the raspberries.

Step 8: Bake

Bake in the preheated oven for about 55–65 minutes or until a toothpick inserted comes out clean. Allow the cake to rest for about 15 minutes before removing it from the springform ring; let it 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 the experience for you and your guests. Here are some creative and delightful ways to enjoy this scrumptious dessert.

Classic Presentation

Serve slices of the cake on elegant dessert plates for a traditional look.
Garnish each slice with a fresh raspberry and a sprinkle of powdered sugar.

A La Mode

Add a scoop of vanilla ice cream on top of each slice for a creamy contrast.
Drizzle with warm lemon sauce for an extra burst of flavor.

With Fresh Whipped Cream

Top your cake with lightly sweetened whipped cream.
Consider adding lemon zest to the cream for a zesty kick.

Berry Compote

Serve slices alongside a homemade berry compote made from mixed berries.
This adds moisture and enhances the fruity flavor of the cake.

Tea Time Treat

Pair slices of cake with a cup of tea for an afternoon treat.
Choose herbal or citrus teas to complement the lemon flavor.

Festive Platter

Arrange slices on a decorative platter along with seasonal fruits.
This makes for an inviting centerpiece at gatherings.

How to Perfect Easy Lemon Raspberry Cake with Crumb Topping

To ensure your Easy Lemon Raspberry Cake turns out perfectly every time, consider these helpful tips.

Use room temperature ingredients: Bring butter, eggs, and sour cream to room temperature before mixing. This helps achieve a smoother batter.
Don’t overmix: Mix until ingredients are just combined. Overmixing can lead to a dense texture rather than the desired lightness.
Check doneness: Use a toothpick inserted in the center. It should come out clean or with a few moist crumbs, indicating perfect baking.
Cool completely: Allow the cake to cool in the pan before removing it. This helps maintain its shape and prevents sticking.
Store properly: Keep any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Experiment with flavors: Try adding different extracts like almond or coconut for unique variations on this classic recipe.

Best Side Dishes for Easy Lemon Raspberry Cake with Crumb Topping

Pairing side dishes with your Easy Lemon Raspberry Cake can enhance your dessert experience. Here are some great options:

Fresh Fruit Salad: A mix of seasonal fruits balances sweetness and acidity, making it refreshing alongside the cake.
Greek Yogurt Parfait: Layered yogurt, honey, and berries provide a creamy and tangy contrast that complements the cake.
Lemon Sorbet: This light, frozen treat offers a refreshing cleanse between bites of rich cake.
Cheese Platter: A selection of cheeses such as brie or goat cheese pairs beautifully with the fruity flavors in the cake.
Chocolate Dipped Strawberries: These sweet treats add a touch of elegance and indulgence when served alongside slices of cake.
Minted Peas Salad: The crispness and freshness from peas and mint can provide an unexpected but delightful pairing.

Common Mistakes to Avoid

Baking this Easy Lemon Raspberry Cake with Crumb Topping can be simple, but avoiding common pitfalls will ensure your cake turns out perfect.

Using cold ingredients: Start with room temperature butter and eggs. Cold ingredients can prevent proper mixing and lead to a denser cake.
Overmixing the batter: Mix until just combined when adding dry ingredients. Overmixing can develop gluten, making the cake tough instead of light and fluffy.
Ignoring the oven temperature: Always preheat your oven before baking. An unheated oven can affect baking times and overall texture.
Crowding the raspberries: Spread raspberries in a single layer. Too many raspberries can make the cake soggy and affect baking time.
Not checking for doneness: Use a toothpick to check if the cake is done. Baking it too long can dry out your cake, while underbaking may leave it gooey in the middle.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 3 days.
Keep the cake at room temperature for best flavor but refrigerate if you live in a warm climate.

Freezing Easy Lemon Raspberry Cake with Crumb Topping

Freeze slices wrapped tightly in plastic wrap for up to 2 months.
For best results, place wax paper between layers if stacking slices.

Reheating Easy Lemon Raspberry Cake with Crumb Topping

Oven: Preheat to 350°F (175°C) and heat cake for about 10-15 minutes.
Microwave: Heat individual slices on medium power for 20-30 seconds until warm.
Stovetop: Place a slice in a skillet over low heat for about 5 minutes, covering it to retain moisture.

Frequently Asked Questions

Here are some questions often asked about this delicious Easy Lemon Raspberry Cake with Crumb Topping.

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Just make sure not to thaw them before adding them to the batter.

How do I make this Easy Lemon Raspberry Cake gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Ensure it’s one that measures cup-for-cup like regular flour.

What is the best way to serve this cake?

Serve chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!

Can I add nuts or other fruits?

Absolutely! Feel free to add walnuts or almonds for crunch, or swap out raspberries with other berries like blueberries or strawberries.

Final Thoughts

This Easy Lemon Raspberry Cake with Crumb Topping is not only delightful but also versatile. You can customize it by incorporating different fruits or toppings according to your taste. Give it a try; your friends and family will surely love it!

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Easy Lemon Raspberry Cake with Crumb Topping

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Author: Jessica
Total Time: 1 hour 20 minutes
Yield: Serves approximately 10 slices 1x

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Description

Indulge in the refreshing flavors of our Easy Lemon Raspberry Cake with Crumb Topping, a delightful treat perfect for any gathering. This cake combines zesty lemon and sweet raspberries, topped with a buttery crumb mixture that adds a satisfying crunch. Whether it’s a festive celebration or a cozy afternoon tea, this dessert is sure to impress your guests and have them clamoring for the recipe. Simple to prepare and bursting with flavor, it makes the ideal centerpiece for any occasion.

Ingredients

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Instructions

Preheat oven to 350°F (180°C). Grease a 9-inch springform pan and line it with parchment paper.
In a stand mixer, cream together butter and sugar until fluffy. Add eggs, sour cream, and vanilla; mix well.
Combine cake flour, baking powder, baking soda, and salt in a bowl. Gradually add to wet mixture until just combined.
Stir in lemon juice and zest. Pour batter into prepared pan and top with raspberries.
For streusel topping, mix all-purpose flour, sugar, lemon zest, and butter until crumbly; sprinkle over raspberries.
Bake for 55-65 minutes or until a toothpick comes out clean. Cool before serving.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American