Lemon Raspberry Cake with Crumb Topping

Recipe Source: Julia

Ingredients:

• 1/2 cup butter room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 cups cake flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• ¼ tsp salt
• 1/4 cup lemon juice 2 large lemons
• 1 tbsp lemon zest
• 2 1/2 cups raspberries fresh or frozen (not thawed)
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp lemon zest
• 1/2 cup butter room temperature

Directions:

1. Preheat oven to 380˚F (180°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together until light and fluffy, about 4-5 minutes.
3. Add eggs, sour cream, and vanilla extract. Mix until combined.
4. In a small bowl combine flour, baking powder, baking soda, and salt. Add flour mixture to the batter and whisk until just combined.
5. Add lemon juice and freshly grated lemon zest.
6. Pour batter into prepared springform pan and spread evenly. Top with frozen raspberries and spread evenly.
7. To make the streusel, combine flour, sugar, lemon zest, and butter in a bowl. Mix for 2-3 minutes until all the flour is incorporated. Distribute the streusel evenly over the raspberries.
8. Bake for about 55 minutes, or until a toothpick comes out clean. Let the cake rest for about 15 minutes then remove ring and let cool completely.