Easy Lemon Raspberry Cake

This easy Lemon Raspberry Cake is topped with delicious streusel and filled with juicy raspberries! A buttery and moist crumb cake that is perfect for spring and summer. Your guests will be begging you for the recipe.

This Lemon Raspberry Cake is bursting with flavor! A lemon-flavored batter that is so light and fluffy because of the creamed butter is topped with juicy raspberries and a crunchy cookie-like streusel.

I’m a big fan of everything lemon-flavored like this Easy Lemon Sheet Cake Recipe but what’s even better than lemon is lemon combined with sweet, juicy raspberries like in this cake or in my Raspberry Lemon Curd Cupcakes. Lemon and raspberries are a great flavor combination!

And combined with an easy streusel topping this cake is sure to be a crowd-pleaser that not only looks pretty but also tastes delicious. You’ll love the cookie-like German streusel on top!

Streusels are by far my favorite thing to put on a cake!  Especially German Streusel which has a cookie-like texture and is crunchy on the outside but soft where it touches the cake. It’s like combining a cookie and cake. So tasty AND super easy to make!

If you like this kind of streusel you have to try my German Apple Streusel Sheet Cake, it’s one of my most popular recipes. A moist apple filling topped with crunchy streusel, this cake will be your favorite way to eat apples, even if it’s not fall at the moment.

But back to this Lemon Raspberry Cake. This easy coffee cake would make a great dessert for Easter but it’s also perfect for Mother’s Day Brunch or even breakfast.

HOW TO MAKE LEMON RASPBERRY CAKE

To make this lemon crumb cake you need a 9-inch springform pan and a stand mixer (or hand-held mixer). It’s easier to use a stand mixer for this cake because the butter and sugar need to be creamed together for several minutes.

You can use frozen or fresh raspberries for this cake. I prefer frozen raspberries because they’re harvested as ripe as possible and are easily available all year. You don’t need to thaw the raspberries. But this cake is also great to use up all those juicy, ripe fresh raspberries!

This lemon raspberry coffee cake is topped with German-style crumbs called Streusel. Real German streusels are crunchy and have a cookie like texture. They’re usually made with granulated sugar, flour, and butter.

Watch my video to see how they should look after mixing. German streusel are bigger and bake up into little shortbread balls (unlike American streusel/crumb topping which is more sandy).

SOME MORE RECIPES YOU’LL ENJOY!

I have a lot of recipes to choose from if you want to take a look at my recipe index, but here are a few of my recent recipes.

These Brown Butter Maple Glazed Roasted Rainbow Carrots are the easiest and most delicious side dish ever! They make a perfect side dish for your Easter Sunday dinner. If you’re looking for other spring cakes, you need to check out my Easy Carrot Cake Recipe or my Easy Banana Cake Recipe. Both are great desserts for crowds!

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Easy Lemon Raspberry Cake with Crumb Topping

This easy Lemon Raspberry Cake is topped with delicious streusel and filled with juicy raspberries! Your guests will be begging you for the recipe. Watch the VIDEO above to see how easy it is to make this cake!

Course Dessert

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 10

Author Julia

Ingredients

• 1/2 cup butter room temperature (115g)
• 1 cup granulated sugar (200g)
• 2 large eggs
• 1 cup sour cream (225g)
• 1 tsp vanilla extract
• 2 cups cake flour (250g)
• 1 tsp baking powder
• 1/4 tsp baking soda
• ¼ tsp salt
• 1/4 cup lemon juice 2 large lemons (60ml)
• 1 tbsp lemon zest
• 2 1/2 cups raspberries fresh or frozen (not thawed) (320g)

Streusel:

• 1 cup all-purpose flour (135g)
• 1/2 cup granulated sugar (100g)
• 1/2 tsp lemon zest
• 1/2 cup butter room temperature (115g)

Instructions

1. Preheat oven to 380˚F (180°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. 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.
3. Add eggs, sour cream, and vanilla extract. Mix until combined.

4. In a small bowl combine flour, baking powder, baking soda, and salt. Add flour mixture to the batter and whisk until just combined.

5. Add lemon juice and freshly grated lemon zest.
6. Pour batter into prepared springform pan and spread evenly. Top with frozen raspberries and spread evenly.
7. 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.
8. 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.

Recipe Notes

1. 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.
2. For the best flavor use freshly squeezed lemon juice.
3. This cake keeps fresh covered at room temperature for about 3 days.
4. 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.