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Lemon Raspberry Crumb Cake with Greek Yogurt

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A delightful lemon raspberry crumb cake featuring Greek yogurt for moisture and a zesty burst of flavor.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup Greek yogurt
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1/2 cup lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup rolled oats
  • 1/4 cup cold butter, cubed

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent the cake from sticking.
  2. Cream together the softened butter and sugar until it’s light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then, mix in the Greek yogurt, lemon zest, and lemon juice.
  4. Whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. Fold in the fresh raspberries gently.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  7. Prepare the crumb topping by mixing the brown sugar, flour, and oats in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
  8. Sprinkle the crumb topping evenly over the batter.
  9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let it cool before serving.

Notes

For best results, use room temperature ingredients. Fresh raspberries are preferred, but frozen can be used as well.

Nutrition

Find it online: https://lunarecipez.com/lemon-raspberry-crumb-cake-greek-yogurt-lemon-glaze/

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