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Lemon Raspberry Buckle Cake is a delicious and flavorful berry filled cake that is topped with a yummy crumb topping. Great served for breakfast or with a scoop of vanilla ice cream for dessert.
Lemon Raspberry Buckle Cake
My oldest son Jacob follows after his Momma’s love of berries and any desserts that use them. The last couple of years he has requested either this lemon raspberry buckle cake or our equally delicious blueberry buckle to be used as his birthday cake! 🙂 This lemon raspberry buckle cake is bursting with delicious fresh raspberries and a light lemon flavor. It’s a simple recipe that comes together so quickly which makes it a good last minute dessert.
What ingredients do I need to make Lemon Raspberry Buckle Cake?
You only need a few basic baking pantry items to make this delicious lemon raspberry buckle cake. A few ingredient essentials are:
- sugar
- flour
- shortening
- baking agents
- fresh raspberries, you can sub for frozen berries
- lemons
- brown sugar
- milk
How to make Lemon Raspberry Buckle Cake
- Combine the sugar, shortening, egg, milk, lemon zest and juice from two lemons.
- In a small bowl whisk together flour, baking powder and salt. Pour dry ingredients into wet ingredients and mix until combined.
- Combine the topping ingredients of sugar, flour, cinnamon and butter until crumbly. I like to place it in a blender and pulse it a few times. Set aside.
- Fold the raspberries into the cake batter. Pour the mixture in a greased 9 x 13 inch pan.
- Sprinkle the topping mixture on top of the cake. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted comes out clean. I like to check the cake around 25 minutes so it doesn’t dry out 🙂
Lemon Raspberry Buckle Cake
Ingredients
- 3/4 cup sugar
- 1/4 cup shortening
- 1 egg
- 1/2 cup milk
- zest of two lemons
- juice of two lemons
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups fresh raspberries, frozen can be substituted
Crumb Topping
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/3 cup flour
- 1 tsp. cinnamon
- 1/4 cup butter, cold
Instructions
- Combine the sugar, shortening, egg, milk, lemon zest and juice from two lemons.
- In a small bowl whisk together flour, baking powder and salt. Pour dry ingredients into wet ingredients and mix until combined.
- Fold in the raspberries. Pour the mixture in a greased 9 x 13 inch pan.
- Combine the topping ingredients of sugar, flour, cinnamon and butter until crumbly. I like to place it in a blender and pulse it a few times.
- Sprinkle the topping mixture on top of the cake. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted comes out clean. I like to check the cake around 25 minutes so it doesn’t dry out :
Can I use frozen berries in my buckle cake?
You sure can! Sometimes good fresh berries can be hard to come by if they aren’t in season and frozen berries are typically less expensive. I always recommend keeping the berries in the freezer until just before adding to your batter. Carefully fold your frozen berries into the batter and bake immediately. You don’t want the berries to have a chance to thaw and make your batter extra watery. Just a note when mixing in frozen berries your batter will become quite cold and thick. Carefully spoon into your baking dish and press into the pan with a greased spoon or lightly spray cooking spray on your clean hands and evenly spread batter into pan. Top with crumb topping and bake as normal.
For more delicious raspberry desserts try these:
Pamela says
Looks and sounds delish but im not a fan of shortening can it be left out or substitute