why make this recipe

Bright Lemon Raspberry Cake with Crumb Topping is a delightful dessert that combines the tangy taste of fresh lemons with the sweetness of raspberries. This cake is not only delicious but also visually appealing with its vibrant colors. It’s perfect for gatherings, celebrations, or even to enjoy as a snack with tea. The crumb topping adds a nice crunchy texture that pairs beautifully with the moist cake.

how to make Bright Lemon Raspberry Cake with Crumb Topping

Ingredients:

1 cup Greek yogurt
1/2 cup sugar
1/4 cup vegetable oil
2 large eggs
1 tablespoon lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries
For crumb topping: 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup butter, 1/2 teaspoon cinnamon

Directions:

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a bowl, whisk together Greek yogurt, sugar, vegetable oil, eggs, and lemon zest until smooth.
In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture until just combined.
Gently fold in raspberries.
Pour batter into prepared pan.
To make the crumb topping, mix flour, brown sugar, butter, and cinnamon until crumbly. Sprinkle over the cake batter.
Bake for 30-35 minutes, or until a toothpick comes out clean.
Let cool before serving.

how to serve Bright Lemon Raspberry Cake with Crumb Topping

Serve this cake at room temperature, either plain or with a dusting of powdered sugar on top. It also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. Cut it into slices for easy serving, and it makes a lovely addition to any dessert table.

how to store Bright Lemon Raspberry Cake with Crumb Topping

To store the cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it for longer, it can be stored in the refrigerator for up to a week. For longer storage, you can freeze it by wrapping slices in plastic wrap and placing them in a freezer-safe container for up to three months. When ready to serve, thaw at room temperature.

tips to make Bright Lemon Raspberry Cake with Crumb Topping

Make sure to use fresh raspberries, as they provide the best flavor. If using frozen, do not thaw them beforehand to avoid excess moisture.
For added lemon flavor, you can include a bit of lemon juice in the batter.
Ensure your ingredients are at room temperature for the best mixing results.
Be careful not to overmix the batter when combining wet and dry ingredients, as this could make the cake dense.

variation

You can change the fruit in this cake by using blueberries or strawberries instead of raspberries. You could also add nuts like chopped almonds or walnuts to the crumb topping for extra crunch.

FAQs

Can I use plain yogurt instead of Greek yogurt?
Yes, you can use plain yogurt, but the texture may be slightly different. Greek yogurt gives a creamier consistency.

Is it possible to use a different oil?
Absolutely! You can use melted coconut oil, canola oil, or any neutral oil instead of vegetable oil.

Can I make this cake ahead of time?
Yes, this cake can be made one day in advance. Just store it properly to maintain freshness!