Lemon Raspberry Crumb Cake

Follow our step-by-step guide on how to make Lemon Raspberry Crumb Cake.

1. Step 1

   Start by preheating your oven to 350°F (175°C). Grab a 10-inch springform pan and give it a good greasing and flouring to ensure your cake comes out perfectly.

2. Step 2

   In a mixing bowl, combine 1 cup of all-purpose flour, 2/3 cup of white sugar, and the zest of one lemon. Pour in 1/2 cup of melted unsalted butter and mix it all together with a fork until the mixture resembles a crumbly texture. Set this aside; it will be your delicious crumb topping.

3. Step 3

   In a larger bowl, whisk together 1 3/4 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This will be the base of your cake.

4. Step 4

   In another bowl, blend together 2 eggs, 1 cup of sour cream, and 1 teaspoon of vanilla extract until smooth and well combined. Now, pour this egg mixture into the flour mixture and beat it for about 2 minutes until you have a fluffy batter that’s ready to shine.

5. Step 5

   Pour the batter into your prepared springform pan, spreading it evenly. Now, it’s time to add the star of the show—gently scatter 2 cups of fresh raspberries over the top. Finally, sprinkle your crumb mixture over the raspberries, creating a delightful topping.

6. Step 6

   Bake your cake in the preheated oven for 38 to 42 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, let it cool on a wire rack for about 20 minutes before carefully removing the sides of the springform pan.

7. Step 7

   To serve, dust the top with confectioners' sugar for a sweet finishing touch. Enjoy this delightful cake with a cup of tea or coffee, or simply savor it on its own!