Lemon Raspberry Crumb Cake Delightful and Simple Recipe

Do you crave a sweet treat that’s both refreshing and easy to make? Look no further! This Lemon Raspberry Crumb Cake is a delightful blend of zesty lemon and juicy raspberries, topped with a crunchy crumb topping. In this recipe, I’ll walk you through each step, from gathering simple ingredients to sharing helpful tips. Get ready to impress your family and friends with a dessert that’s simply irresistible!

Ingredients

List of Ingredients

– 1 ½ cups all-purpose flour

– 1 cup granulated sugar

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– ½ cup unsalted butter, softened

– 2 large eggs

– 1 teaspoon vanilla extract

– ½ cup sour cream

– Zest of 1 lemon

– 1 tablespoon fresh lemon juice

– 1 ½ cups fresh raspberries (or frozen, thawed)

– For the crumb topping:

– ½ cup all-purpose flour

– ½ cup brown sugar

– ½ teaspoon cinnamon

– ¼ cup unsalted butter, melted

This cake needs simple items you can find in your pantry. The flour gives it structure. Sugar adds sweetness and helps it brown. Baking powder and baking soda make it rise. Salt enhances all the flavors.

You will use unsalted butter for richness and moisture. Eggs bind everything together and add fluffiness. Vanilla extract brings warmth. Sour cream makes the cake tender. The zest and juice of lemon add brightness.

Raspberries bring a burst of flavor and color. You can use fresh or thawed frozen ones. The crumb topping adds a sweet crunch. It uses flour, brown sugar, cinnamon, and melted butter. This mix makes the cake even more special.

Gather these ingredients before you start to bake. You’ll be glad you did!

Step-by-Step Instructions

Preparation Steps

– Preheat your oven to 350°F (175°C).

– Prepare a 9-inch square baking pan by greasing and flouring it.

– In a large bowl, mix 1 ½ cups of flour, sugar, baking powder, baking soda, and salt.

– In another bowl, cream together ½ cup of softened butter and 1 cup of sugar until fluffy.

– Add 2 large eggs, one at a time. Mix well after each egg.

– Stir in 1 teaspoon of vanilla extract, ½ cup of sour cream, 1 tablespoon of lemon juice, and the zest of 1 lemon until smooth.

– Gradually add the dry mixture to the wet mixture. Mix until just combined.

Adding Raspberries

– Gently fold in 1 ½ cups of raspberries. Be careful not to break them.

Crumb Topping Preparation

– In a small bowl, mix ½ cup of flour, ½ cup of brown sugar, and ½ teaspoon of cinnamon.

– Pour in ¼ cup of melted butter and mix until crumbly.

Baking Time

– Pour the batter into the prepared pan, spreading it evenly.

– Sprinkle the crumb topping over the batter.

– Bake for 35-40 minutes. Use a toothpick to check for doneness. It should come out clean.

Tips & Tricks

Baking Tips

– To make sure your cake rises well, use fresh baking powder and baking soda.

– Mix your dry ingredients first. This helps the leavening agents spread evenly.

– When you mix wet and dry, stop as soon as they blend. Overmixing makes the cake tough.

– For a perfect crumb topping, mix until the texture is crumbly. Use cold butter for better clumps.

Serving Suggestions

– Cut the cake into squares. Place them on a nice platter for a great look.

– Dust the top with powdered sugar for a sweet touch.

– Add a few fresh raspberries on top for color and charm.

– Serve each slice with whipped cream or vanilla ice cream for extra delight.

Flavor Enhancements

– If you want to change the flavor, swap lemon for orange zest.

– Try using blueberries instead of raspberries for a different taste.

– You can use Greek yogurt instead of sour cream for a tangy kick.

– For a spiced twist, add a pinch of nutmeg or ginger to the batter.

Variations

Flavor Variations

You can switch up the berries in this cake. Try using blueberries or strawberries instead of raspberries. Each berry gives a unique taste and color. Blueberries add a sweet burst, while strawberries bring a lovely tartness. You can also use a mix of berries for extra fun.

If you want to make a gluten-free version, swap the all-purpose flour for gluten-free flour. Many brands work well in baking. Just be sure to check the package for cup-to-cup measurements. Some gluten-free flours absorb more liquid. This change keeps the cake moist and fluffy.

Adding Spices or Extras

Want to add some crunch? Include nuts like chopped almonds or walnuts. They give a nice texture and flavor. You can also try adding more citrus zest, like lime or orange. This adds a bright twist to the cake.

If you don’t have sour cream, you can use yogurt instead. It works just as well and keeps the cake moist. Greek yogurt is a great option too, adding a bit of protein. Just make sure to choose plain yogurt to get the best results.

Storage Info

Storing Leftover Cake

To keep your Lemon Raspberry Crumb Cake fresh, store it in the fridge. Wrap it tightly in plastic wrap or place it in an airtight container. This helps keep the cake moist. It should last for about 3 to 4 days in the fridge. If you notice it drying out, try adding a slice of bread to the container. The bread will help keep the cake soft.

Freezing Instructions

You can freeze this cake for later enjoyment. First, slice the cake into squares. Wrap each piece in plastic wrap. Then, place the wrapped slices in a freezer bag. Remove as much air as possible to prevent freezer burn. This cake can stay in the freezer for up to 3 months. When you’re ready to eat it, let the slices thaw in the fridge overnight.

Reheating Tips

To reheat your cake, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the slice on a baking sheet and cover it with foil. Heat for about 10 minutes. This method keeps the cake moist. If you use the microwave, heat each slice for about 15 to 20 seconds. Check to make sure it doesn’t dry out. Enjoy your warm, delicious cake!

FAQs

What can I use instead of sour cream?

You can use plain yogurt. Greek yogurt works well too. It gives the cake a nice tang. You can also try buttermilk for a lighter texture.

Can I make this cake ahead of time?

Yes, you can! Bake the cake a day before. Just store it covered at room temperature. This way, the flavors will blend and taste even better.

How do I know when the cake is done?

Insert a toothpick in the center of the cake. If it comes out clean, the cake is done. You can also check if the edges pull away from the pan.

Can I substitute fresh raspberries with frozen ones?

Yes, you can use frozen raspberries. Just make sure they are thawed and drained. This will prevent excess moisture in the cake.

How long does the cake last in the fridge?

The cake stays fresh for about 3 to 5 days in the fridge. Keep it in an airtight container to maintain its taste and texture.

This blog post walked through baking a delicious cake with raspberries. We covered key ingredients, steps, tips, and variations. You can easily adjust flavors or storage to fit your needs. Remember, the key to a great cake is in the details. Follow these steps, and you’ll impress anyone with your baking skills. Enjoy the tasty results and share with loved ones! Happy bakin