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Lemon Raspberry Coffee Cake

A delightful combination of tart lemon and sweet raspberry in a tender coffee cake topped with a buttery crumb, perfect for brunch or dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the coffee cake batter
  • 2 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.25 cup milk
  • 0.75 cup granulated sugar
  • 0.5 cup sour cream or plain Greek yogurt
  • 0.25 cup butter, softened
  • 1 large egg
  • 2 tablespoons lemon juice
  • 0.5 teaspoon lemon extract
  • 1 tablespoon finely grated lemon peel
  • 1.5 cups fresh or frozen raspberries
For the crumb topping
  • 1 cup granulated sugar
  • 0.67 cup flour
  • 6 tablespoons softened butter
For the glaze
  • 0.5 cup powdered sugar
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan generously.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined, then set aside.
  3. In a large bowl, cream together the granulated sugar and softened butter with a hand mixer for about 2 minutes.
Mixing
  1. Add the milk, sour cream, egg, lemon juice, lemon extract, and grated lemon peel to the creamed mixture and mix until smooth.
  2. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
  3. Fold in the raspberries gently with a spatula.
Topping and Baking
  1. In a small bowl, combine the sugar and flour for the crumb topping, and cut in the softened butter until crumbly.
  2. Spoon the batter into the prepared pan and sprinkle with crumb topping.
  3. Bake for 45-50 minutes or until a toothpick comes out clean.
Cooling and Glazing
  1. Cool the cake in the pan for at least 20 minutes before removing.
  2. Whisk together the powdered sugar and lemon juice for the glaze and drizzle it over the cooled cake before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days.