Lemon Raspberry Crunch Cake has a tender, moist lemon cake, raspberry jam filing, zesty lemon buttercream frosting and a crunchy almond topping. It’s the perfect combination of tart and sweet!
I first made this cake for my dad’s birthday because he loves desserts made with fruit. Because he loves these flavors so much, I came up with a new recipe that was special for him.
Also, his two favorite flavors are lemon and berries, so I combined them into this delicious cake. The topping is a traditional crumb topping, but with almonds to give it a nice crunch, and the crunchy texture of the almond topping goes perfectly with the cake.
Ingredients
- 1 cup Raspberry jam (jarred or homemade with fresh raspberry)
- CAKE
- 3 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice, let sit for 5 minutes)
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1/2 cup raspberry jam
- LEMON FROSTING
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1/2 cup Rasberry jam (to swirl on top of the cake)
- 1-2 tablespoons heavy cream or milk (if needed for consistency)
- CRUNCH TOPPING
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup chopped almonds
- 1/2 cup crushed graham crackers
Instructions for Lemon Raspberry Almond Crunch Cake
- Preheat your oven to 350°F and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer or using an electric mixer, beat the sugar, butter, and vegetable oil together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, and lemon juice.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- LEMON FROSTING
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Add lemon juice, and lemon zest. Beat until well combined.
- If the frosting is too thick, add heavy cream or milk 1 tablespoon at a time until the desired consistency is reached.
- CRUNCH TOPPING
- In a small bowl, combine the flour, granulated sugar, brown sugar, and cold butter, and using a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Stir in the chopped nuts and crushed graham crackers or cornflakes.
- Spread the mixture on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes or until golden brown and crispy, and allow to cool completely.
- ASSEMBLE THE CAKE
- Spread 1 cup of jam on the bottom cake layer and place the other layer on top, lining them evenly.
- Frost the cake
- Drop spoonfuls of raspberry jam over the top of the cake, and using a sharp knife or toothpick across the jam to form a swirl pattern
- Using your hands, add the crumb topping around the sides of the cakes, pressing it into the frosting.
Storing Lemon Raspberry Almond Crunch Cake
This lemon cake will last 2-3 days at room temperature.
Double Lemon Raspberry Cupcakes
Double Lemon Raspberry Stuffed Cupcakes are tender and fluffy, filled with raspberry jam and topped with a zesty lemon buttercream frosting.
Ingredients
- CAKE
- 3 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1-1/2 cups granulated sugar
- ½ cup unsalted butter softened
- ½ cup avocado or vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk or 1 cup milk mixed with 1 tablespoon lemon juice, let sit for 5 minutes
- ¼ cup lemon juice
- 1 cup raspberry jam
- LEMON FROSTING
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1-2 tablespoons heavy cream or milk if needed for consistency
Instructions
- Preheat your oven to 350°F and grease a cupcake pan or using paper cupcake liners
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer or using an electric mixer, beat the sugar, butter, and vegetable oil together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, and lemon juice.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
- Add the cupcake batter to each muffin tin, only filling about 3/4 of the way to the top
- Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool for 30 minutes
- LEMON FROSTING
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Add lemon juice and beat until well combined.
- If the frosting is too thick, add heavy cream or milk 1 tablespoon at a time until the desired consistency is reached.
- FILL THE CUPCAKES
- Turn the cupcakes upside down and using a small knife, carve a 1/2 inch round circle about 1″ deep into the bottom of each cupcake, pulling out the piece of cake you carved out. Using a small spoon or piping bag, fill the centers with jam about 3/4 of the way to the bottom of each cupcake, and then place the piece of cake you carved out back into the hole on top of the jam.
Tried this recipe?Let us know how it was!
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