Lemon Raspberry Cake with Crumb Topping
shared by Jennifer
Details:
-
PT20M
- Prep Time: 20 Minutes PT55M
- Cook Time: 55 Minutes PT1H15M
- Total Time: 1 Hour 15 Minutes
- Difficulty: Novice
- Serves: 10 people
- Cuisine: American
Preheat oven to 380˚F (180°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.In the bowl of a stand mixer fitted with
Ingredients:
- 1/2 cup 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 2 large lemons
- 1 tbsp lemon zest
- 2 1/2 cups raspberries fresh or frozen (not thawed)
Streusel Topping
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp lemon zest
- 1/2 cup butter room temperature
Directions:
- Preheat oven to 380˚F (180°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together until light and fluffy, about 4-5 minutes.
- Add eggs, sour cream, and vanilla extract. Mix until combined.
- In a small bowl combine flour, baking powder, baking soda, and salt. Add flour mixture to the batter and whisk until just combined.
- Add lemon juice and freshly grated lemon zest.
- Pour batter into prepared springform pan and spread evenly. Top with frozen raspberries and spread evenly.
- To make the streusel, combine flour, sugar, lemon zest, and butter in a bowl. Mix for 2-3 minutes until all the flour is incorporated. Distribute the streusel evenly over the raspberries.
- Bake for about 55 minutes, or until a toothpick comes out clean. Let the cake rest for about 15 minutes then remove ring and let cool completely.
Notes:
If you don't have a springform pan you could also use a normal pan and these parchment paper rounds with tabs to help you lift your cake easily out. For the best flavor use freshly squeezed lemon juice. This cake keeps fresh covered at room temperature for about 3 days. Make your own cake flour at home: Take one level cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in. Sift the flour to distribute the cornstarch well before adding it.