This Lemon Raspberry Cake combines the zesty freshness of lemon with the sweet tanginess of raspberries, all under a crispy streusel topping. The moist and fluffy cake is infused with lemon zest and juice, providing a bright flavor that perfectly complements the raspberries.
Why You'll Love This Recipe:
The combination of lemon and raspberry not only offers a wonderful contrast in flavors but also creates an aromatic and visually appealing cake. The streusel topping adds a delightful crunch that contrasts the softness of the cake, making each bite a perfect balance of textures.
Perfect Occasion:
This cake is ideal for spring and summer gatherings, brunches, or as a festive dessert for holidays. It's also perfect for afternoon tea or as a special treat to enjoy with family and friends on any occasion.
Decoration Tips:
For a beautiful presentation, you can garnish the cake with additional fresh raspberries and a light dusting of powdered sugar once it has cooled. A drizzle of lemon glaze can also add an extra zing and make it visually more appealing.
Ingredients for the Cake:
- 180 g melted butter (¾ cup)
- 150 g brown sugar (¾ cup)
- 100 g granulated sugar (½ cup)
- 250 g all-purpose flour (2 cups)
- 140 ml milk
- 4 eggs
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp vanilla extract
- 250 g raspberries
- 2 tbsp lemon zest
- 2 tbsp lemon juice
Ingredients for the Streusel:
- 150 g all-purpose flour (1 cup)
- 100 g brown sugar (½ cup)
- 65 g granulated sugar (⅓ cup)
- 85 g softened butter (⅜ cup)
Instructions:
- Preparation: Preheat the oven to 180℃ (356℉). Line the bottom of a baking pan with parchment paper and grease the sides with butter.
- Make the Cake Batter:
- In a large bowl, mix melted butter with both sugars.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the milk, lemon juice, and vanilla extract, and stir until well combined.
- In a separate bowl, combine flour, baking powder, and cinnamon. Gradually fold these dry ingredients into the wet mixture until just combined.
- Assemble the Cake:
- Pour the batter into the prepared baking pan.
- Evenly sprinkle the raspberries and lemon zest over the batter.
- Prepare the Streusel:
- In a bowl, mix flour, brown sugar, granulated sugar, and softened butter to form a crumbly mixture.
- Evenly cover the top of the cake with the streusel mixture.
- Bake:
- Bake the cake for 45-55 minutes at 180℃ (356℉) or until a toothpick inserted into the center comes out clean.
- Serve:
- Let the cake cool before serving. Optionally, garnish with fresh raspberries and a dusting of powdered sugar.
Enjoy this delightful Lemon Raspberry Cake, where the freshness of lemon and the sweetness of raspberries come together under a crunchy streusel topping for a truly irresistible dessert!