Are you in search mode for an impressive Easter dessert? Perhaps for something you’ve never served before, but is the pure essence of spring? I’ve got you covered with this lemon-berry crumb cake! A tender lemon-scented cake with a layer of fruit jam of your choice in the middle, and topped with excessive amounts of crumb topping and wait, there’s more…a sugary glaze that makes this even more beautiful.
This is a super portable, make-ahead dessert, easy for transporting to parties, friends in need of a sweet homemade pick-me-up, or Easter brunch! It’s a single layer cake that magically looks even fancier because of that bright jam layer. I used raspberry jam, but any fruit flavor would be just as good. I would not suggest using anything with big chunks of fruit because they will sink to the bottom of the cake (I learned this from experience). My favorite all-around multi-purpose jam is Bonne Maman because it’s consistent and delicious and they have every flavor under the sun!
The batter starts with beating sugar and lemon zest together to really infuse the citrus flavor into the batter. Creaming together the butter and sugar gives you a light, finely textured batter. Mix in eggs, buttermilk, vanilla and Fiori di Sicilia, my favorite extract. Fold in the dry ingredients and spread half the batter in a cake pan. A thick layer of fruit jam (of your choice) goes in between that and the remaining batter, which is spread over top. Handfuls of lemon-flavored shortbread crumbs go over top to fully encase the cake batter. Bake until golden and drizzle with a creamy glaze!
Let’s be real, though. I know we’re all just here for that buttery crumb topping. Thankfully this recipe delivers and gives you a very generous amount…be sure to use every last bit! Even when you feel like the cake cannot possibly take anymore, don’t give up. You’ll be rewarded with a big slice of the most delicious spring/summer cake!
[tasty-recipe id=”35696″]
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