Let's Make Lemon Raspberry Cake with Sugar Crunch Top

Hello and welcome to Thinking Out Loud Thursday!  I'm so glad you stopped by.  This is a time when I share something I'm thinking about and invite you to link up and do the same.  Today I'm excited to share with you a recipe I've made a couple of times and is perfect for spring and summer - Lemon Raspberry Cake with Sugar Crunch Top.

First, a big shoutout to Tastes of Lizzy T - this is where I originally found the recipe, and I’ve made only a few small tweaks. I mainly wanted to have it saved here on the blog so I can easily come back to it, because I know it’s going to be a repeat favorite. The next time I have a little extra time, I can’t wait to explore more of her recipes!

Now back to the recipe ~

Here's What You Need

1/2 cup salted butter (softened to room temperature)

Zest from one lemon

1-1/4 cups granulated sugar

2 tablespoons of fresh-squeezed lemon juice

2 large eggs

1-1/3 cup all-purpose floud

1-1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup full-fat sour cream

2 cups fresh raspberries

Here's What You Do

Preheat your oven to 350 degrees.  Spray a 9-inch round cake pan with cooking spray and set aside.  This cake is super moist and I served it straight out of my pan.  (Note to self:  perfect excuse to buy a new, pretty 9-inch cake pan.)

Place your sugar in a separate shallow pan (I used a pie plate) and zest the lemon over the top of the sugar.  Use the back of a spoon or rubber spatula to press the zest into the sugar.  

Add the butter and 1 cup of the zesty sugar into a bowl and whip together for about five minutes.  Your mixture should be pale and fluffy.

Add the eggs, one at a time, and beat well after each addition.  Next, add in the lemon juice.

In a small bowl, whisk together the flour, baking powder and salt.  Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture, mixing just until combined after each addition.

Gently fold the raspberries into the cake batter using a rubber spatula.  

Spread the batter in the prepared baking pan.  Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.

Bake for 40-45 minutes.  It's done when the top is crackly and lightly browned.  The center won't look as done as the edges.  I'll be honest, the original recipe said to bake it for 35-40 minutes and the two times I've made this recipe it had to stay in the oven longer than that, so I bumped the cooking time to 40-45 minutes.  Bottom line - cooking time may vary.

Let the cake cool completely in the pan before serving.

This cake is bursting with delicious flavor! The combination of raspberries and lemon creates the perfect balance of sweet and tart. I hope you love it just as much as we do!

Now it's your turn.  What are you thinking out loud about today?  Link up and share!

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