Lemon Raspberry Crumb Cake Delightful and Simple Recipe

Ingredients

• 1.5 cups all-purpose flour
• 1 cups granulated sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cups unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cups sour cream
• 1 zest lemon
• 1 tablespoon fresh lemon juice
• 1.5 cups fresh raspberries (or frozen, thawed)
• 0.5 cups all-purpose flour (for crumb topping)
• 0.5 cups brown sugar
• 0.5 teaspoon cinnamon
• 0.25 cups unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together 1 ½ cups of flour, granulated sugar, baking powder, baking soda, and salt until combined.
3. In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, lemon juice, and lemon zest until smooth.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
6. Gently fold in the raspberries, being cautious not to break them.
7. Pour the batter into the prepared pan, spreading it evenly.
8. In a small bowl, prepare the crumb topping by mixing ½ cup of flour, brown sugar, and cinnamon. Pour in the melted butter and mix until crumbly.
9. Sprinkle the crumb topping over the cake batter evenly.
10. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.