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Easy Lemon Raspberry Cake with Crumb Topping

Julia
  • 75 minutes
  • Serves 12

INGREDIENTS

1/2 cup

unsalted 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

1/4 tsp

salt

1/4 cup

lemon juice (from 2 large lemons)

1 tbsp

lemon zest

2 cups

fresh raspberries

1 cup

all-purpose flour

1/2 cup

granulated sugar

1/2 tsp

lemon zest

1/2 cup

unsalted butter (room temperature)