Name: Lemon Raspberry Crumb Cake (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1 1/2 cups Granulated Sugar; 3 tsp Baking Powder; 1/2 tsp Salt; 1/2 cup Vegetable Oil; 2 Large Eggs; 1 cup Milk; 2 tbsp Lemon Juice; 1 tsp Lemon Zest; 1 cup Fresh Raspberries; 1 cup All-Purpose Flour; 1/2 cup Brown Sugar; 1/2 cup Cold Butter-cut into cubes; 1 cup Powdered Sugar; 2-3 tbsp Lemon Juice

Recipe tier

A classic crumb cake bursting with fresh raspberry flavor and a bright lemon glaze. This recipe is perfect for a weekend brunch or a simple dessert.

Total 1h 15m

Serves 12 servings

Steps 9

Ingredients 15

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Cake
2 cups 240 g All-Purpose Flour
1 cups 300 g Granulated Sugar
3 tsp 15 mL Baking Powder
tsp 2.5 mL Salt
cup 120 mL Vegetable Oil
2 2 Large Eggs
1 cup 240 mL Milk
2 tbsp 30 mL Lemon Juice
1 tsp 5 mL Lemon Zest
1 cup 125 g Fresh Raspberries
Crumb Topping
1 cup 120 g All-Purpose Flour
cup 100 g Brown Sugar
cup 113 g Cold Butter-cut into cubes
Glaze
1 cup 120 g Powdered Sugar
2-3 tbsp 30-45 mL Lemon Juice

Equipment

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Instructions

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Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the Cake Flour, Granulated Sugar, Baking Powder, and Salt.
Add the Vegetable Oil, Eggs, Milk, Lemon Juice, and Lemon Zest to the dry ingredients. Mix until just combined. Gently fold in the Raspberries.
Pour batter into the prepared pan.
In a separate bowl, combine the Crumb Topping ingredients. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the Glaze by whisking together the Powdered Sugar and Lemon Juice until smooth. Add more lemon juice if needed to reach desired consistency.
Let the cake cool slightly before drizzling with the Glaze. Cut into squares and serve.