Toss frozen raspberries in a tablespoon of flour before folding into batter to prevent them from sinking to the bottom and bleeding into the cake.

Always zest your lemons before cutting them in half to juice, as it's nearly impossible to zest a halved lemon effectively.

Bring sour cream to room temperature before adding to the batter to ensure smooth incorporation and prevent lumps that compromise texture.

Brown your butter for the streusel topping to add a rich, nutty depth that elevates the lemon flavor profile significantly.

When testing cake doneness with a toothpick, dip it in fresh lemon juice first so it won't stick to residual batter, ensuring accurate results.