Lemon Raspberry Coffee Cake

This Lemon Raspberry Coffee Cake is soft, moist, and bursting with flavor. Tart lemon and sweet raspberries pair perfectly, while a crunchy crumb topping and a light lemon glaze make it irresistible. Perfect for breakfast, brunch, or a sweet treat any time of day, this coffee cake is simple to prepare yet impressive enough to serve for special occasions.

Ingredients

Coffee Cake

• 2 cups all-purpose flour
• 2½ teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 3/4 cup granulated sugar
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup butter, softened
• 1 large egg
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon extract
• 1 tablespoon finely grated lemon peel
• 1 1/2 cups fresh or frozen raspberries

Crumb Topping

• 1 cup granulated sugar
• 2/3 cup flour
• 6 tablespoons softened butter

Glaze

• 1/2 cup powdered sugar
• 1 tablespoon lemon juice

Instructions

For the Coffee Cake

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix 2 cups flour, baking powder, and salt; set aside.
3. In a large bowl, cream together 3/4 cup sugar and 1/4 cup softened butter using a hand mixer.
4. Add 1/4 cup milk, 1/2 cup sour cream, egg, lemon juice, lemon extract, and lemon peel; mix until smooth and creamy.
5. Gradually add the dry ingredients to the wet mixture, mixing just until blended; batter will be thick.
6. Gently fold in raspberries.
7. Spoon the batter into a greased 9-inch springform pan and evenly sprinkle the crumb topping over the top.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
9. Cool for at least 20 minutes before removing from the pan.

For the Crumb Topping

1. In a small bowl, combine 1 cup sugar and 2/3 cup flour.
2. Cut in 6 tablespoons softened butter until crumbly.
3. Sprinkle over the coffee cake batter before baking.

For the Glaze

1. Mix 1/2 cup powdered sugar and 1 tablespoon lemon juice until smooth.
2. Drizzle over the cooled coffee cake.

Serving and Storage Tips

• Serve slightly warm with a cup of coffee or tea.
• Store leftovers in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days.
• Freeze for up to 2 months; thaw at room temperature before serving.

Variations

1. Blueberry Lemon Coffee Cake – Substitute raspberries with blueberries.
2. Strawberry Lemon Coffee Cake – Use chopped strawberries instead of raspberries.
3. Mixed Berry Coffee Cake – Combine raspberries, blueberries, and blackberries.
4. Lemon Poppy Seed Coffee Cake – Add 1 tablespoon poppy seeds to the batter.
5. Gluten-Free Version – Use a 1:1 gluten-free flour blend.
6. Vegan Version – Replace egg with flax egg, butter with vegan butter, and yogurt with plant-based yogurt.
7. Almond Lemon Coffee Cake – Add 1/2 teaspoon almond extract to the batter.
8. Coconut Lemon Coffee Cake – Fold in 1/3 cup shredded coconut.
9. Cream Cheese Swirl – Swirl in sweetened cream cheese before adding the crumb topping.
10. Lemon White Chocolate Coffee Cake – Fold in 1/2 cup white chocolate chips.
11. Citrus Medley Coffee Cake – Add orange zest along with lemon zest.
12. Raspberry Chocolate Coffee Cake – Add 1/2 cup chocolate chips to the batter.
13. Spiced Lemon Coffee Cake – Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
14. Maple Glaze Coffee Cake – Replace lemon glaze with a maple glaze.
15. Mini Muffin Version – Bake in a muffin tin for individual servings, reduce baking time to 20-25 minutes.

FAQs

1. Can I use frozen raspberries?
   Yes, but do not thaw them; fold them in frozen to prevent the batter from turning pink.
2. Can I make this in a regular 9×13 pan?
   Yes, but increase the baking time to 50-55 minutes.
3. What is the best way to store leftovers?
   Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
4. Can I use lemon yogurt instead of sour cream?
   Yes, lemon yogurt works perfectly for a slightly tangier flavor.
5. Do I have to use a springform pan?
   No, you can use any greased 9-inch round pan, but a springform makes it easier to remove.
6. Can I make this dairy-free?
   Yes, substitute plant-based butter and yogurt.
7. How do I prevent the raspberries from sinking?
   Gently fold the berries into the thick batter; do not overmix.
8. Can I add nuts?
   Yes, 1/2 cup chopped almonds or pecans can be added to the crumb topping.
9. Can this coffee cake be frozen?
   Yes, wrap tightly in plastic wrap and foil, freeze for up to 2 months.
10. Is this recipe suitable for brunch?
    Absolutely! It pairs perfectly with coffee, tea, or a light fruit salad.

This Lemon Raspberry Coffee Cake is a delicious combination of sweet and tart flavors with a soft, tender texture. The crumb topping adds a perfect crunch while the lemon glaze enhances the flavor. It’s simple enough for a weekday treat but elegant enough for entertaining.

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