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This easy Lemon Raspberry Cake is topped with delicious, cookie-like streusel and filled with juicy raspberries! A buttery and moist crumb cake that is perfect for spring and summer and easy to make from scratch. 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. This raspberry coffee cake is perfect for spring!
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 lemon coffee cake is sure to be a crowd-pleaser that not only looks pretty but also tastes SO delicious. You’ll love the cookie-like German streusel on top! This easy coffee cake would make a great dessert for Easter but it’s also perfect for Mother’s Day Brunch or even breakfast.
Tips and Tricks on How to Make the BEST Lemon Raspberry Cake
- 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. You need 2 lemons to get 1/4 cup freshly squeezed lemon juice.
- It’s easier to use a stand mixer for this cake because the butter and sugar need to be creamed together for several minutes.
- This cake keeps fresh covered at room temperature for about 3 days.
- This recipe works best with fresh preferably room temperature raspberries! Frozen raspberries might work but your cake will take longer in the oven and might not bake through completely. I have tried this recipe with frozen berries and it worked but many readers had problems with using frozen berries so I recommend using fresh raspberries.
- 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.
- Streusels are by far my favorite crumb topping for coffee 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! Make sure to follow the instructions because German Streusel has a different texture than American Streusel, you don’t want it to be sandy!
Looking for more Lemon and Raspberry Recipes? Check out these:
- Moist Lemon Cake Recipe
- Copycat Starbucks Raspberry Swirl Pound Cake
- Lemon Mousse Recipe
- Raspberry Muffins with Streusel Topping
Tools/ingredients that I used to make the BEST Lemon cake with raspberry filling
Stand Mixer: Creaming butter and sugar is so easy with a stand mixer. This model is my favorite!
Hand-held mixer: A hand-held mixer is perfect for a small kitchen but you get a little bit of a workout when creaming butter and sugar for several minutes.
Springform Pan: A 9-inch springform pan works best for this recipe!
Want to try this Raspberry Lemon Coffee Cake Recipe?
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Easy Lemon Raspberry Cake with Crumb Topping
Ingredients
- 1/2 cup unsalted 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, from 2 large lemons
- 1 tbsp lemon zest
- 2 cups fresh raspberries
For the Streusel:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp lemon zest
- 1/2 cup unsalted butter , room temperature
Instructions
- Preheat oven to 350˚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 raspberries and spread evenly. The raspberries should be distributed in a single layer so that they are not too crowded.
- 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 and the mixture is no longer like sand and more like crumbly dough. Distribute the streusel evenly over the raspberries.
- Bake for about 55-65 minutes, or until a toothpick comes out clean. Let the cake rest for about 15 minutes then remove springform ring and let cool completely.
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Made this cake with a little bit of canned raspberry filling and a couple frozen raspberries because I didn’t have fresh strawberries. :) i baked it for 70min until toothpick came out clean. But after cooling a little when I cut into it, it looks very moist. Is that normal for this cake to look that moist?
Thank you!
This recipe is amazing, luvv the lemon and raspberry combination! My first cake baking experience and it came out well, my family and relatives loved it and requested for more. I am planning to bake the cake in smaller pans (4 or 5 inches) so that it will be easier to share with my relatives. Am wondering if i should adjust the baking time or temperature?
Thanks in advance :)
Adjust the baking time, smaller pans need less time in the oven.
I made this cake last night so that it would be ready for our breakfast. I followed the directions and made only one substitute. I only had frozen raspberries! I thawed them in the microwave and then drained them. The cake turned out perfectly! The whole family loved it!
This is my go-to recipe for welcoming new neighbors! I follow the recipe as written, except I add 1-tablespoon of sugar to the raspberries. It’s absolutely delicious!
Was exploring Pinterest and came across this recipe and had to make it for one of my desserts for Easter! Super easy and delicious! My guests absolutely LOVED it and took some home. Such a super simple recipe to make. I actually added more raspberries to the recipe because I loveee raspberries. I added a whole bag of frozen raspberries into the batter once I placed it in the oven. I covered the whole top with the frozen raspberries. Once it was all baked and done, I added this frosting on the top: https://theunlikelybaker.com/vanilla-cake-raspberry-frosting/
I added raspberry jam AND half a cup of frozen raspberries into the frosting and frosted the cake once the cake has cooled off!
Would totally make this again and it’s delicious!! Definitely a 5-star recipe :)
Carols
Hi. This sounds great but since it is winter…have you ever substituted the raspberries for cranberries? And maybe orange instead of lemon? Would the cranberries be juicy enough?
I haven’t tried this so I can’t really tell you if it will work. But you could try my Cranberry Orange Bread instead.
Sept 4, 2018. Followed the recipe, well except I had no sour cream so I used Greek yogurt, full fat. The cake came out fantastic! I did add a lemon icing, like you I loooove lemon….. The streusel was perfect, covered the cake completely. The raspberries sat right on top so when I cut the cake it looked beautiful. Will make this cake again. I am so glad I found your site. Thanks so much
Has anyone tried freezing this cake
I make this all the time! I love it, my family loves it & it’s easy to make.
I made this with Greek yogurt instead of sour cream. Super tasty and very delicious! I finished it off with a cream cheese icing. 😋 Yummmm!
Also in a cast iron… nice crispy crust.