Lemon-Raspberry Crumb Cake

I found this recipe a few months ago and e-mailed it to my self, I starred it and its been sitting idle in my inbox ever since.  So finally, I decided to make it because the title alone makes it irresistible to  just pass up and forget about it.  I am new to this crumb cake business but I have seriously discovered a new world of goodness.  Crumb cake is the place to be and this recipe was ridiculously delicious.

{My first time using lemon zest, how did they ever think to use a lemon this way? It gave the cake such a rich lemon flavor}

{I love the texture and taste of raspberries, I usually eat them alone drizzled with honey}

{I loved all the different layers and colors of this cake, makes the final result look pretty impressive!}

P.S. You can see the recipe below.



Ingredients

Cake
2 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
½ cup unsalted butter, very soft/room temp
1 & ¼ cup sugar
2 tablespoons fresh lemon zest
1 large egg & 1 egg yolk
1 cup buttermilk
1 cup fresh raspberries

Lemon Crumb Topping
1 cup flour
1 cup packed light brown sugar
½ tsp sea salt
2 tablespoons fresh lemon zest
½ cup unsalted butter, melted & cooled

Directions

Preheat your oven to 350°F and place the rack in the middle. Butter and flour a 9" round springform pan.

Make the lemon crumb topping by melting the butter and letting it cool. In a bowl mix the flour, brown sugar, salt, lemon zest and add the cooled butter to it and stir well. Set aside till ready.

In small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugar until pale yellow and fluffy; add the zest, eggs, and beat well for an additional 2-3 minutes. In batches, add the flour, alternating with the buttermilk until all is combined.

Pour the batter into the baking pan and use a spatula to smooth. Don't fill pan with batter, only fill about 1/4 full. Top batter with the raspberries, Don’t push the raspberries down into the batter; the berries will sink in during baking. Top the cake with the lemon crumb mix; use large clumps and disperse evenly.

Bake for approximately 30 - 35 minutes, or until a cake tester inserted into the middle comes out clean and the top is golden brown. Remove from oven and let cool in pan for 10-15 minutes, before releasing the sides of the springform and sliding off bottom to transfer to a cooling rack. Let cake cool before serving.