This Lemon Raspberry Cake marries the bright zestiness of lemon with the sweet tartness of raspberries, all under a crunchy crumb topping. Each element of this cake—from the tender crumb infused with lemon and sour cream, to the rich raspberry preserves, to the cinnamon-spiced crumble—comes together to create a harmoniously flavorful dessert. It’s a simple yet sophisticated treat that’s sure to impress.
Why You’ll Love This: This cake is perfect for those who appreciate the delightful combination of fruit and pastry. The lemon adds a refreshing brightness that enhances the sweetness of the raspberries, while the crumb topping provides a satisfying texture contrast. It’s a versatile dessert that can be served as a brunch centerpiece, a teatime treat, or a comforting dessert after a family meal.
Perfect Occasion: Ideal for spring and summer gatherings, this cake can brighten any picnic, potluck, or patio dinner. It’s also fantastic for cozy gatherings or casual celebrations at home, offering a burst of sunshine on the plate no matter the weather.
Decoration Tips: Dust the top with powdered sugar for a simple yet elegant finish. Garnish with fresh raspberries and a few lemon twists or mint leaves to enhance its visual appeal. For an extra pop of flavor, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients:
- For the Cake:
- ¼ cup salted butter, softened (57g)
- ½ cup granulated sugar (106g)
- ¼ cup light brown sugar, packed (53g)
- 1 large egg, at room temperature
- ⅓ cup milk, at room temperature (85mL)
- Zest of ½ a lemon
- 3 tbsp lemon juice (38g)
- 1 tbsp full-fat sour cream or Greek yogurt, at room temperature
- 1 tsp vanilla extract
- 1 and ½ cups all-purpose flour (195g)
- 2 tsp baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
- For the Raspberries:
- 1 cup fresh or frozen raspberries
- ⅓ cup raspberry preserves (106g)
- For the Crumb Topping:
- 2 tbsp salted butter, melted (28g)
- ¼ cup all-purpose flour (33g)
- ¼ cup brown sugar, packed (53g)
- ¼ tsp cinnamon
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper.
- Make the Cake Batter:
- In a mixing bowl, cream the softened butter with granulated and brown sugars until light and fluffy. Beat in the egg until smooth. Mix in milk, lemon zest, lemon juice, vanilla, and sour cream until just combined.
- Whisk together the flour, baking powder, salt, and cinnamon. Gradually add to the wet ingredients, mixing just until incorporated. The batter will be thick.
- Prepare the Crumb Topping:
- In the same bowl (used previously, cleaned if necessary), combine melted butter, flour, brown sugar, and cinnamon until crumbly.
- Assemble the Cake:
- Spread half the batter into the prepared pan. Dollop raspberry preserves over the batter and gently spread. Cover with the remaining batter and smooth the top.
- Sprinkle the fresh or frozen raspberries over the top, then evenly distribute the crumb topping.
- Bake the Cake:
- Bake for 33-37 minutes, or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 15-20 minutes before lifting out onto a cooling rack.
- Serve and Store:
- Once slightly cooled, dust with powdered sugar. This cake is best enjoyed warm from the oven, but leftovers can be stored in an airtight container at room temperature for a day or refrigerated for up to two days.
Enjoy this Lemon Raspberry Cake, a delightful blend of tangy, sweet, and crunchy textures, perfect for any occasion that calls for a special treat.
