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

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.

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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.

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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!

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