Raspberry and Lemon Crumb Cake

Ingredients

For the crumb topping:

• 1/2 stick (56g) unsalted butter left at room temp for 10 minutes
• 2/3 cup (90g) plain flour
• 1/4 cup (50g) light brown sugar
• For the cake:
• 1 stick (113g) unsalted butter, at room temperature
• 1 cup (200g) caster sugar
• Zest of 1 large or 2 small lemons
• 3 large eggs
• 1 tsp vanilla extract
• Pinch of salt
• 2 tsp baking powder
• 2 cups (280g) plain flour
• 1 cup (240g) sour cream
• 1 1/2 cups (187g) fresh raspberries

Instructions

1. Preheat oven to 180C/350F and grease and line an 8 x 8 inch square pan.
2. Make the crumb topping first: Place butter, flour and sugar into a medium sized bowl and rub between your fingers until you have a coarse breadcrumb texture, some larger lumps are fine. Leave to one side.
3. Place butter, sugar and lemon zest into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
4. ..................................................
5. .......................................................

Full Instructions : Click Here 

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