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–+ servings
Lemon Raspberry Cake

Lemon Raspberry Cake That Brightens Your Day Instantly

This Lemon Raspberry Cake is a delightful fusion of zesty lemon and sweet berries, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter at room temperature
  • 2 cups Granulated Sugar do not skip
  • 3 large Eggs at room temperature
  • 1 cup Sour Cream or Greek yogurt
  • 1 teaspoon Vanilla Extract optional but recommended
  • 2 cups Cake Flour or all-purpose flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/4 cup Lemon Juice freshly squeezed
  • 2 tablespoons Lemon Zest from unwaxed lemons
  • 1 cup Fresh Raspberries substitutes: blueberries or blackberries
For the Streusel Topping
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Lemon Zest
  • 1/4 cup Unsalted Butter cold and cubed

Equipment

  • stand mixer
  • 9-inch springform pan
  • Mixing bowls
  • spatula
  • measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and grease a 9-inch springform pan.
  2. Line the bottom with parchment paper for easy removal.
Creaming
  1. Beat the unsalted butter and granulated sugar until light and fluffy for 4-5 minutes.
Batter Mixing
  1. Add the eggs, sour cream, and vanilla extract; mix until just combined.
  2. In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
  3. Gradually incorporate the dry ingredients into the wet mixture.
Flavor Addition
  1. Stir in the lemon zest and lemon juice, mixing evenly.
Raspberry Layering
  1. Pour all batter into the springform pan and spread raspberries over the batter.
Streusel Topping
  1. Combine flour, sugar, and lemon zest; cut in butter until it resembles coarse crumbs.
  2. Sprinkle streusel topping over raspberries.
Baking
  1. Bake for 55-65 minutes, or until a toothpick comes out clean.
Cooling
  1. Allow the cake to cool in the pan for at least 15 minutes before removing the ring.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure ingredients are at room temperature for the best results. Avoid overmixing.

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