Bright Lemon Raspberry Cake with Crumb Topping
A delightful dessert combining tangy lemons and sweet raspberries with a crunchy crumb topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 1/2 cup flour (for crumb topping)
- 1/4 cup brown sugar (for crumb topping)
- 1/4 cup butter (for crumb topping)
- 1/2 teaspoon cinnamon (for crumb topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Whisk together Greek yogurt, sugar, vegetable oil, eggs, and lemon zest until smooth.
- Combine flour, baking powder, baking soda, and salt in another bowl. Gradually add dry ingredients to the wet mixture until just combined.
- Fold in raspberries gently.
- Pour batter into prepared pan.
- Mix flour, brown sugar, butter, and cinnamon until crumbly for the topping. Sprinkle over the cake batter.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool before serving.
Notes
Serve at room temperature, optionally with powdered sugar, ice cream, or whipped cream. Store in an airtight container for up to three days.