Go Back
Lemon Raspberry Crumb Cake with slice and fork
Print Recipe
0 from 0 votes

Lemon Raspberry Crumb Cake

Simple and delicious Lemon Raspberry Crumb Cake is just perfect for brunches or an afternoon snack with a cup of coffee. A lemon cake topped with a layer of fresh raspberries and a sweet crumb topping.
Author: Lisa Kerhin


For the cake:

  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup Stonyfield Greek yogurt Vanilla Bean flavor
  • 1 tsp vanilla
  • 2 cups cake flour see notes
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • ¼ tsp salt
  • 1/4 cup lemon juice from 2 large lemons
  • 1 tbsp lemon zest
  • 2 ½ cups fresh raspberries

For the crumb topping:

  • 1 cup flour
  • 1/2 cup sugar
  • 1 tsp lemon zest
  • 1/2 cup unsalted butter softened


  • Preheat oven to 350 degrees. Spray the bottom of 9-inch springform pan with non-stick spray and then line the bottom with an 8 inch round Silpat baking mat. (see notes)
  • In a small bowl combine cake flour, 1 tablespoon lemon zest, baking powder, baking soda, and salt. See notes about cake flour. Set this bowl aside for now.
  • In the bowl of a stand mixer, cream butter and sugar together until light and fluffy, about 4-5 minutes.
  • Add eggs, Greek yogurt, lemon juice, and vanilla extract. Mix until combined.
  • Add flour mixture to the batter a little at a time, and mix until just combined.
  • Pour batter into prepared springform pan and spread evenly. It will be a bit thick.
  • Top with raspberries and spread evenly. I like to lightly press a few into the batter. Don’t crowd the raspberries.
  • To make the crumb topping: combine the flour, sugar, 1 teaspoon lemon zest, and butter in a bowl. Mix for 2-3 minutes until everything is combined and the mixture appears like a dough. I usually just use my hands to do this.
  • Break the dough up into small pieces and distribute the evenly over the raspberries.
  • Bake for about 55-65 minutes, or until a toothpick comes out clean. Let the cake rest for about 15 minutes then remove springform ring and let cool completely. *Depending on you oven, it make take an extra 5-10 minutes to bake.


If you don't have a springform pan or the baking mat here's what you can do. Use a regular 9 inch cake pan and cut a piece of parchment paper in to a circle to fit the pan. OR use these pre-cut parchment paper round with tabs (I love them)
The recipe calls for cake flour - I never ever have cake flour on hand. I just don't use it enough to buy it. Instead I make my own as I need it. For this recipe: you will need 2 cups of cake flour. Cake flour simply helps your cakes to rise better and is finer in texture. The simple ratio for making your own is to measure one cup of flour and then remove 2 tablespoons from it. Then add 2 tablespoons of cornstarch. Finally, sift the cake flour to get that finer texture. Easy. So, for this recipe you will do that simple ratio twice.