Hello there, baking enthusiasts and sweet treat lovers! Today, I'm excited to share with you a recipe that will elevate your teatime experience to a whole new level – the Lemon Raspberry Streusel Cake. There's something magical about the combination of zesty lemon and plump, juicy raspberries; its like a symphony of summertime delights. Now imagine the zesty taste of lemon harmonizing with bursts of raspberries, all topped with a buttery streusel crumb and a tangy lemon glaze that will leave you craving for more. If you like citrus, tangy flavors this cake is for you!
About the recipe:
This recipe has 3 parts, the cake, the streusel and the glaze, there are a couple of steps to follow so please read the recipe carefully before starting(a mistake I make often). I have used a 9 inch springform pan for this cake which i think is a good size or else use an 8 inch deep dish. I have used fresh raspberries you could use frozen too but dont keep them out for long else it will turn mushy.
Tips:
Use fresh lemon zest: Rubbing the lemon zest with sugar helps release the essential oils, intensifying the lemon flavor in the cake. Always use fresh lemon zest for the best flavor.
Chill the streusel: After mixing the streusel, chill it in the fridge. This helps keep the streusel crumbly and prevents it from melting into the cake during baking.
Toss raspberries with flour: Coating the raspberries in a little flour prevents them from sinking to the bottom of the cake batter and ensures even distribution throughout the cake.
Room temperature ingredients: Make sure the butter, eggs, sour cream, and cream cheese are at room temperature. This helps them incorporate better into the batter, resulting in a smoother and more uniform texture.
Recipe
Ingredients:
Lemon Streusel Topping:
3 tbsp granulated sugar
1/3 cup brown sugar
1 tbsplemon zest
1/2 cup all-purpose flour
1/4 cup unsalted butter room temperature
Raspberries
1 cup raspberries fresh or frozen
1 tsp all-purpose flour
Lemon Raspberry Cake
1 1/4 cup granulated sugar
3 tbsp lemon zest
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter room temperature
3 large eggs room temperature
1 tsp pure vanilla extract
1/2 cup sour cream
1/4 cup whole milk
3 tbsp lemon juice
Glaze
1/4 cup cream cheese room temperature
1 tbsp unsalted butter room temperature
1/4 cup powdered sugar
2 tbsp lemon juice
Instructions:
Lemon Streusel
Add the granulated sugar and brown sugar to a bowl with the lemon zest, rub them together between your fingers to incorporate. Add the flour and mix to combine.
Add the softened butter to the bowl. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients.
Place it in the fridge while you make the cake batter.
Raspberries
Mix the raspberries with a tsp of flour in a bowl. Set it aside. If using frozen raspberries, place the bowl back in the freezer while you make the cake batter.
Lemon Raspberry Cake
Pre-heat the oven to 350ºF/180C.
Line a cake pan with parchment paper and spray it with oil.
Place the granulated sugar and the lemon zest in a bowl. Use your hands to rub the sugar and the lemon zest together. The sugar crystals will help the lemon zest release its natural oils, and the taste of lemon will be stronger. Set aside.
To a mixing bowl, add the 2 cups of flour with the baking powder, baking soda, and salt. Whisk to combine.
In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter and sugar for about 3 minutes, until creamy and lightened in color.
Add the eggs, one at a time, mixing until completely incorporated before adding the next egg.
Add the vanilla extract and mix until combined.
Add the sour cream and mix.
Then, add half of the flour mixture and mix until incorporated on low speed.
Add the milk and the lemon juice, mix to combine.
Finish by adding the remaining dry ingredient mixture. Mix to combine.
Spread about 1/3 of the cake batter on the bottom of the prepared pan. Use a spatula to make it even and smooth.
Sprinkle half of the raspberries coated in flour on top of the batter.
Top with another third of the batter, smooth it out with a spatula.
Sprinkle the remaining raspberries on top.
Top with the remaining third of the batter.
Sprinkle the streusel mixture on top of the batter evenly.
Bake the cake in pre-heated oven for 55 to 65 minutes. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil. If your oven runs hot, bake the cake at 325ºF/160C for longer if needed.
You will know the cake is done baking when you touch the top of the cake and doesn’t feel soft or jiggly in the center underneath the crumble layer. Also insert a toothpick in the cake, and should come out clean, without any gooey batter attached.
Let the cake cool down for about 30 min to 1 hour before adding the glaze.
Glaze
To make the glaze, beat the cream cheese and butter for 30 seconds. Add the powdered sugar and beat to combine.
Add 1 1/2-2 tbsp of lemon juice and mix.
Once the glaze is smooth, it’s ready. If the glaze is too runny, add more powdered sugar to make it stiffer.
Enjoy a slice of this Lemon Raspberry Streusel Cake with your cup of tea or coffee, and savor the magical combination of sweet, tart, and buttery notes that will be sure to tantalize your taste buds. Store the leftover cake in a sealed container at room temperature for up to 2 days, or up to 5 days in the fridge.
Don't forget to share your baking adventures with me and let me know how this Lemon Raspberry Streusel Cake brightened up your teatime moments! Happy baking and happy indulging!
Now, go ahead and stir up some sweetness in your life with this irresistible teatime delight!
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