Lemon Raspberry Buckle Cake
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.
Servings 12 servings
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 :