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