Raspberry and Lemon Crumb Cake

June 09, 2015

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.

For the crumb topping:
1/2 stick unsalted butter, left at room temp for 10 minutes
2/3 cup plain flour
1/4 cup light brown sugar
For the cake:
1 stick unsalted butter, at room temperature
1 cup caster sugar
Zest of 1 large, or 2 small lemons
3 large eggs
1tsp vanilla extract
Pinch of salt
2tsp baking powder
2 cups plain flour
1 cup sour cream
1 and 1/2 cups fresh raspberries

Preheat oven to 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...
See the full directions on my site

Nutritions

Calories
462

Sodium
51mg
2% DV

Fat
25g
39% DV

Protein
4g
8% DV

Carbs
53g
18% DV

Fiber
4g
16% DV

Baked