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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!
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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

  • Preheat oven to 180C/350F and grease and line an 8 x 8 inch square pan.
  • 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.
  • 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.
  • Add in the eggs and vanilla, scraping sides as necessary, and mix until well incorporated.
  • 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.
  • 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.
  • Sprinkle your crumb topping all over the raspberries, you will have enough to cover the cake completely, a good crumb layer is a necessity!
  • 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.
  • Leave to cool in the pan completely, before transferring to a cutting board to slice into 12-16 pieces.
  • 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.

Notes

Recipe by Annie of Annie's Noms