Lemon Raspberry Sugar Crunch Cake
Lemon Raspberry Sugar Crunch Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup whole milk
- 1 tablespoon lemon zest, from 1 large lemon
- 2 tablespoons lemon juice, freshly squeezed
- 1 1/2 cups fresh raspberries
For the Sugar Crunch Topping
- 1/4 cup granulated sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan, or line it with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the all-purpose flour, 1 1/2 cups granulated sugar, baking powder, and salt until well combined.
⏱️ 3 min
- 3
Add the melted unsalted butter, large eggs, whole milk, lemon zest, and lemon juice to the dry ingredients. Mix with an electric mixer on low speed until just combined, then increase to medium speed and beat for 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth.
⏱️ 5 min
- 4
Gently fold in the fresh raspberries with a spatula until they are evenly distributed throughout the batter. Be careful not to overmix, as this can crush the raspberries.
⏱️ 3 min
- 5
Pour the batter into the prepared 9-inch round baking pan, spreading it evenly with a spatula.
⏱️ 2 min
- 6
Generously sprinkle the 1/4 cup of granulated sugar evenly over the entire top surface of the batter in the pan. This will create the signature sugar crunch shell.
⏱️ 1 min
- 7
Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown and the sugar shell should be set and slightly crunchy.
⏱️ 45 min•🌡️ 350
- 8
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. This allows the cake to set before removal.
⏱️ 15 min
- 9
After 15 minutes, carefully invert the cake onto the wire rack, remove the pan, and peel off the parchment paper (if used). Let the cake cool completely on the wire rack before slicing and serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Raspberry Sugar Crunch Cake
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup whole milk
- 1 tablespoon lemon zest, from 1 large lemon
- 2 tablespoons lemon juice, freshly squeezed
- 1 1/2 cups fresh raspberries
For the Sugar Crunch Topping
- 1/4 cup granulated sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan, or line it with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the all-purpose flour, 1 1/2 cups granulated sugar, baking powder, and salt until well combined.
⏱️ 3 min - 3
Add the melted unsalted butter, large eggs, whole milk, lemon zest, and lemon juice to the dry ingredients. Mix with an electric mixer on low speed until just combined, then increase to medium speed and beat for 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth.
⏱️ 5 min - 4
Gently fold in the fresh raspberries with a spatula until they are evenly distributed throughout the batter. Be careful not to overmix, as this can crush the raspberries.
⏱️ 3 min - 5
Pour the batter into the prepared 9-inch round baking pan, spreading it evenly with a spatula.
⏱️ 2 min - 6
Generously sprinkle the 1/4 cup of granulated sugar evenly over the entire top surface of the batter in the pan. This will create the signature sugar crunch shell.
⏱️ 1 min - 7
Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown and the sugar shell should be set and slightly crunchy.
⏱️ 45 min•🌡️ 350 - 8
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. This allows the cake to set before removal.
⏱️ 15 min - 9
After 15 minutes, carefully invert the cake onto the wire rack, remove the pan, and peel off the parchment paper (if used). Let the cake cool completely on the wire rack before slicing and serving.
⏱️ 1 min