Lemon Raspberry Crumb Cake
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You are gonna love this gorgeous Lemon Raspberry Crumb Cake recipe! This easy go-to breakfast coffee cake is beyond delicious with a combo of tangy lemon and raspberry flavor bursting in every bite with the perfect crumble on top.
This moist and buttery easy lemon raspberry cake with crumb topping is guaranteed to make every morning brighter! Perfect with a cup of coffee or tea like these Super Healthy Raspberry Oatmeal Bars!
The cake batter is pretty basic. Butter, sugar, eggs and flour….the usual suspects and it’s flavored with some fresh lemon juice, lemon zest and kept moist with some tart sour cream.
Plus, the addition of raspberries really gives this lemon cake an extra depth of sweet and tart fruitiness that is awe-mazing! It a beautiful contrast of flavors and colors! Add a sprinkling of powdered sugar or a simple glaze if desired!
Can also be made sugar-free or gluten-free easily, if you want a healthier version of this lemon raspberry crumb cake recipe.
Lemon Raspberry Crumb Cake Substitutions
I find this easy lemon raspberry cake with crumb topping to be delicious and open to many additions and obviously substitutions. That’s always a plus in my book!
- Such as the buttermilk, you can always substitute Greek yogurt or sour cream if you don’t have have buttermilk on hand. Buttermilk is preferred, and can be made easily if you don’t have it on hand as you can find in the recipe.
- As far as the raspberries, maybe you love blueberries and lemon together better? Maybe you don’t want any other fruit included besides the lemon, which is fine, just omit! Just remember, when you add fruit, don’t overload with the fruit, as it could mess with the texture of the cake. Less is better than more in this case. 6-8 ounces should be enough.
- You can also make this gluten-free by simply using a really good gluten-free flour, like Bob’s Red Mill Gluten Free Flour
or Pillsbury Gluten Free flour
. That way no one has to miss out and it makes it healthier!
- Want to cut sugar? Use Lakanto Monkfruit
to make this sugar-free and healthy! I love this stuff!
- This cake is topped with a finishing of powdered sugar, but for a simple lemon glaze mix together ½ cup powdered sugar with enough fresh lemon juice for a drizzling consistency. Drizzle on top of the cake just before serving.
Ingredients you Need for Easy Lemon Raspberry Crumb Topping Cake Recipe
Crumb Topping
- granulated sugar or Lakanto Monkfruit
for sugar-free option
- zest of 1 lemon
- unsalted butter, melted
- all-purpose flour, or gluten free flour for gluten free option
- fresh lemon juice
Lemon Cake
- granulated sugar or Lakanto Monkfruit for sugar-free option
- zest from 2 lemons
- all-purpose flour or gluten free flour for gluten free option
- salt
- baking powder
- unsalted butter, room temperature
- eggs, room temperature
- vanilla extract
- 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
- fresh raspberries
- powdered sugar for dusting if desired (use Lakanto Monkfruit Powdered Sugar for sugar-free option)
How to Make Lemon Raspberry Crumb Cake
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.
Freezing
This lemon raspberry crumb cake recipe holds up awesome in the freezer. Even after thawing, the streusel crumb has a perfect texture. You can freeze the cake in individual slices or wrap the whole cake in freezer bags to store. Just thaw the cake in the fridge before eating.
Wish I had a lemon tree! I absolutely love lemon! I need to work on this. Living in the Midwest has its drawbacks! Anyways, I can still get lemon anytime from the store, so let’s make some Lemon Raspberry Crumb Cake!
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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!
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.
Tried This Recipe?Let us know how it was by commenting below!
Lemon and raspberries are one of my favourite food pairings; it’s such a lovely and refreshing combo. Needless to say, the cake looks beautiful with its light texture!