Lemon Raspberry Crumb Cake
You are gonna love this Lemon Raspberry Crumb Cake! This easy go-to breakfast cake is beyond delicious with tangy lemon and raspberry flavor bursting in every bite with the perfect crumble on top. This moist and buttery zingy cake is simple with crumble topping is guaranteed to make every morning brighter!
Servings: 12 Servings
Calories:
Ingredients
Crumb Topping
- ⅓ cup granulated sugar or Lakanto Monkfruit for sugar-free option
- zest of 1 lemon
- 4 tablespoons unsalted butter melted
- ¾ cup all-purpose flour or gluten free flour for gluten free option
- 1 tablespoon fresh lemon juice
Lemon Cake
- ¾ cup granulated sugar or Lakanto Monkfruit for sugar-free option
- zest from 2 lemons
- 2 cups all-purpose flour or gluten free flour for gluten free option
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup unsalted butter room temperature
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup buttermilk well shaken (1/2 cup buttermilk = 2 teaspoons white vinegar or lemon juice + enough milk to measure 1/2 cup - let sit for 5 -10 minutes)
- ¼ cup fresh lemon juice about 2 lemons
- 6-8 ounces fresh raspberries
- powdered sugar for dusting if desired use Lakanto Monkfruit Powdered Sugar for sugar-free option
Instructions
Crumb Topping
- Add the sugar and lemon zest in a small food processor and pulse/process until combined and the sugar is a light yellow color.
- Melt 4 tablespoons of butter in a small bowl, then add the flour, lemon sugar and lemon juice. Mix with a fork to combine. Set aside.
Lemon Cake
- In the same small food processor used above, again, add half the granulated sugar and the zest from two lemons and pulse/process until combined and the sugar is a light yellow color.
- Preheat oven to 325°F. Invert the bottom of an 8" or 9" springform pan (to make it easier to slide the cake off the bottom) then lock on the sides of the pan. Lightly grease and flour the bottom and sides of the pan. Line the bottom with a round of parchment paper and set aside.
- In a small bowl combine the flour, salt and baking powder. Set aside.
- Using mixer, combine the butter, remaining granulated sugar and the lemon sugar. Beat for several minutes until light and fluffy.
- Add the eggs, one at a time, blending well after each addition. Add the vanilla and mix until incorporated.
- In a measuring cup with a spout combine the buttermilk and lemon juice. Add 1/3 of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Next, add 1/3 of the buttermilk mixture and blend until smooth. Add half the remaining flour, then half the buttermilk until both are incorporated. Finally, add the remaining flour, then buttermilk. Don't overmix. Using a spatula, turn the batter a few times scraping up from the bottom to ensure it's well blended.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the crumble topping over the batter leaving some in large clumps. Bake in a preheated oven at 325°F for 40 to 50 minutes or until the top is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached - but no wet batter. Do not overbake.
- Cool the cake on a wire rack for at least 15 minutes if serving warm, or cool completely before removing the sides of the pan. Carefully slide the cake onto a serving platter and dust with powdered sugar before serving.
Notes
- The cake can also be baked in an 8x8 or 9x9-inch square pan or high-sided round cake pan. If using a 9-inch pan, bake at 350F but be sure to adjust the baking time. Check after 30 minutes to ensure it doesn't over-bake.
- For a simple lemon glaze mix together ½ cup powdered sugar with enough fresh lemon juice for a drizzling consistency and drizzle on top of the cake just before serving.