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My incredibly soft and flavourful Raspberry and Lemon Crumb Cake is just perfect for an afternoon coffee break. A sweet lemon sponge, with fresh raspberries sprinkled over and a crunchy, golden topping. Easy, Summery and definitely a new favourite!

Raspberry and Lemon Crumb Cake

My incredibly soft and flavourful Raspberry and Lemon Crumb Cake is just perfect for an afternoon coffee break. A sweet lemon sponge, with fresh raspberries sprinkled over and a crunchy, golden topping. Easy, Summery and definitely a new favourite!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 38 minutes

Ingredients

  • For the crumb topping:
  • 1/2 stick (56g) unsalted butter left at room temp for 10 minutes
  • 2/3 cup (90g) plain flour
  • 1/4 cup (50g) light brown sugar
  • For the cake:
  • 1 stick (113g) unsalted butter, at room temperature
  • 1 cup (200g) caster sugar
  • Zest of 1 large or 2 small lemons
  • 3 large eggs
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tsp baking powder
  • 2 cups (280g) plain flour
  • 1 cup (240g) sour cream
  • 1 1/2 cups (187g) fresh raspberries

Instructions

  1. Preheat oven to 180C/350F and grease and line an 8 x 8 inch square pan.
  2. Make the crumb topping first: Place butter, flour and sugar into a medium sized bowl and rub between your fingers until you have a coarse breadcrumb texture, some larger lumps are fine. Leave to one side.
  3. Place butter, sugar and lemon zest into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
  4. Add in the eggs and vanilla, scraping sides as necessary, and mix until well incorporated.
  5. Add in salt, baking powder and flour and stir on low until it just starts to come together, then add in the sour cream and continue mixing on low-medium speed until well combined, smooth and there are no lumps of flour.
  6. Tip into your greased pan and spread until level with a spoon/spatula. Sprinkle raspberries all over the cake and press them ever so slightly into the batter.
  7. Sprinkle your crumb topping all over the raspberries, you will have enough to cover the cake completely, a good crumb layer is a necessity!
  8. Once you've added the crumb topping, place in the oven for 35-45 minutes (mine took 45 minutes this time round, but previously has taken 35) until risen, golden and an inserted skewer into the centre comes out clean.
  9. Leave to cool in the pan completely, before transferring to a cutting board to slice into 12-16 pieces.
  10. Crumb cake will keep in an airtight container, at room temperature for 4 days. Lemon flavour is better on the second day, but the crumb topping won't be as crunchy.

Recipe Notes

Recipe by Annie of Annie's Noms