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Lemon Raspberry Cake with Crumb replaces the word nice with emptypping: A Tart and Sweet Delight

Lemon Raspberry Cake with Crumb replaces the word nice with emptypping: A Tart and Sweet Delight

This lemon and raspberry cake combines the bright zest of lemon with the sweet acidity of raspberries, all under a crunchy crumb topping. Every element of this cake, from the tender lemon and sour cream-infused crumb to the rich raspberry preserves to the spiced cinnamon crumble, comes together to create a harmoniously flavorful dessert. It's a simple yet sophisticated treat that's sure to impress.

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Why you'll love it: This cake is perfect for those who enjoy the delicious combination of fruit and pastry. The lemon adds a refreshing burst that enhances the sweetness of the raspberries, while the crumb topping provides a satisfying textural contrast. It's a versatile dessert that can be served as the centerpiece of a brunch, as a teatime treat, or as a comforting dessert after a family meal.

Perfect occasion: Perfect for spring and summer gatherings, this cake can brighten up any picnic, potluck, or patio dinner. It's also fantastic for cozy gatherings or casual celebrations at home, providing a burst of sunshine on the plate, whatever the weather.

Decorating Tips: Sprinkle the top with powdered sugar for a simple but elegant finish. Garnish with fresh raspberries and some lemon zest or mint leaves to enhance its visual appeal. For an extra touch of flavor, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

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Ingredients:

  • For the cake:
    • ¼ cup salted butter, softened (57g)
    • ½ cup granulated sugar (106g)
    • ¼ cup packed light brown sugar (53 g)
    • 1 large egg, at room temperature
    • ⅓ cup milk, at room temperature (85 ml)
    • The zest of ½ lemon
    • 3 tablespoons of lemon juice (38g)
    • 1 tablespoon full-fat sour cream or Greek yogurt, at room temperature
    • 1 teaspoon of vanilla extract
    • 1 and ½ cups all-purpose flour (195 g)
    • 2 teaspoons of baking powder
    • ¼ teaspoon of salt
    • ¼ teaspoon cinnamon
  • For the Raspberries:
    • 1 cup fresh or frozen raspberries
    • ⅓ cup raspberry jam (106g)
  • For the crumb topping:
    • 2 tablespoons of melted salted butter (28g)
    • ¼ cup all-purpose flour (33g)
    • ¼ cup brown sugar, packed (53g)
    • ¼ teaspoon cinnamon
  1. Prepare the oven and the pan:
    • Preheat your oven to 350°F (175°C). Butter and line a 9-inch round or square cake pan with parchment paper.
  2. Prepare the cake batter:
    • In a mixing bowl, beat the softened butter with the brown sugar and brown sugar until light and fluffy. Beat in the egg until smooth. Stir in milk, lemon zest, lemon juice, vanilla and sour cream until well combined.
    • Whisk together flour, baking powder, salt and cinnamon. Gradually add to wet ingredients, mixing until incorporated. The dough will be thick.
  3. Prepare the crumb topping:
    • In the same bowl (used previously, cleaned if necessary), mix the melted butter, flour, brown sugar and cinnamon until crumbly.
  4. Assemble the cake:
    • Spread half of the batter into the prepared pan. Pour a spoonful of raspberry jam onto the dough and spread it gently. Cover with the remaining dough and smooth the top.
    • Sprinkle the top with fresh or frozen raspberries, then spread the crumb topping evenly.
  5. Bake the cake:
    • Bake for 33 to 37 minutes, or until a toothpick inserted in the center comes out almost clean or with a few moist crumbs.
    • Let the cake cool in the pan for about 15 to 20 minutes before removing it to a cooling rack.
  6. Serve and store:
    • Once cooled slightly, sprinkle with icing sugar. This cake is best enjoyed warm out of the oven, but leftovers can be stored in an airtight container at room temperature for a day or refrigerated for up to two days.

Enjoy this Lemon Raspberry Cake, a delicious blend of tart, sweet and crunchy textures, perfect for any occasion that calls for a special treat.

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