Delicious lemon and raspberry cake with streusel topping: a perfect blend of tart and sweet

This lemon-raspberry cake combines the tangy freshness of lemon with the sweet tang of raspberries, all under a crunchy streusel topping. The soft, moist cake is infused with lemon zest and juice, delivering a bright flavor that perfectly complements the raspberries.

Why you will love this recipe:

The combination of lemon and raspberry not only provides a wonderful contrast of flavors, but also creates an aromatic and visually appealing cake. The streusel topping adds a delicious crunch that contrasts with the sweetness of the cake, making each bite a perfect balance of textures.

Perfect occasion:

This cake is ideal for spring and summer gatherings, brunches, or as a festive dessert for the holidays. It is also perfect for afternoon tea or as a special treat to enjoy with family and friends for any occasion.

Decorating Tips:

For a beautiful presentation, you can garnish the cake with additional fresh raspberries and a light dusting of powdered sugar once cooled. A drizzle of lemon glaze can also add extra spice and make it more visually appealing.

Ingredients for the cake:

• 180 g melted butter (¾ cup)
• 150 g brown sugar (¾ cup)
• 100 g granulated sugar (½ cup)
• 250 g all-purpose flour (2 cups)
• 140 ml of milk
• 4 eggs
• 2 teaspoons of baking powder
• 1 teaspoon of cinnamon
• ¼ teaspoon vanilla extract
• 250 g raspberries
• 2 tablespoons lemon zest
• 2 tablespoons of lemon juice

Ingredients for Streusel:

• 150 g all-purpose flour (1 cup)
• 100 g brown sugar (½ cup)
• 65 g granulated sugar (⅓ cup)
• 85 g softened butter (⅜ cup)

Instructions:

1. Preparation: Preheat the oven to 180℃ (356℉). Line the bottom of a baking pan with baking paper and grease the sides with butter.
2. Prepare the cake batter:
   • In a large bowl, mix the melted butter with the two sugars.
   • Add the eggs one by one, mixing well after each addition.
   • Pour in the milk, lemon juice and vanilla extract and stir until well combined.
   • In another bowl, combine the flour, baking powder and cinnamon. Gradually incorporate these dry ingredients into the wet mixture until just combined.
3. Assemble the cake:
   • Pour the batter into the prepared pan.
   • Sprinkle the raspberries and lemon zest evenly over the dough.
4. Prepare the streusel:
   • In a bowl, combine the flour, brown sugar, granulated sugar and softened butter to form a crumbly mixture.
   • Cover the top of the cake evenly with the streusel mixture.
5. Cook:
   • Bake the cake for 45 to 55 minutes at 180℃ (356℉) or until a toothpick inserted in the center comes out clean.

6. Serve:
   • Let the cake cool before serving. Optionally garnish with fresh raspberries and a dusting of powdered sugar.

Enjoy this delicious Lemon Raspberry Cake, where the freshness of lemon and the sweetness of raspberries come together under a crunchy streusel topping for a truly irresistible dessert!