LemoLemon And Raspberry Crumb Cake is a perfect summer bake. The base cake is soft, lemony and buttery with tender crumbs. The combination of crumb topping and raspberry takes this from just a plain cake to a dessert level cake.n And Raspberry Crumb Cake
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 refer notes for substituiton
- Zest of 1 large or 2 small lemons
- 3 large eggs @ room temp
- 1 tsp vanilla extract
- Pinch of salt
- 2 tsp baking powder
- 2 cups 280g plain flour
- 1 cup 240g sour cream I used same qty full fat yogurt
- 1 1/2 cups 187g fresh raspberries I used frozen 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.
- Add in the sour cream/yogurt 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.
Notes
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.
I used salted butter for crumb topping for extra flavour and unsalted butter for the cake portion. Also, I added some lemon zest to the crumb as well for extra lemon flavour.
Substitution for caster sugar: to get 1 cup caster sugar, process 1 cup granulated sugar (regular sugar) in a food processor/mixer until fine, but don't powder it like icing sugar.
I used same qty of yogurt instead of sour cream. I whisked the yogurt and measured.
I used frozen raspberries and I didnt thaw them.
Though the recipe calls for an 8 inch tin, I think it's better to use a 9 inch tin. I used an 8 inch square tin and I had leftover batter to make two cupcakes.
