Lemon Raspberry Coffee Cake

This Lemon Raspberry Coffee Cake will add a pleasant, tasty surprise to breakfast or an afternoon snack!

Coffee Cake:

2 cups all purpose flour

2 1/2 tsp. baking powder

1/4 cup milk

3/4 cup sugar

1/2 cup sour cream or plain Greek yogurt

1/4 cup butter, softened

1 large egg

2 Tbsp. lemon juice

1 Tbsp. finely grated lemon peel

1 1/2 cups raspberries

1/2 tsp. lemon extract, optional

Crumb Topping:

1 cup sugar

2/3 cup flour

6 Tbsp. softened butter


1/2 cup powdered sugar

1 Tbsp. lemon juice

Preheat oven to 350 degrees.

To prepare Coffee Cake: In a medium bowl, combine 2 cups flour and baking powder. Set aside.

Beat 1/4 cup milk, 3/4 cup sugar, 1/2 cup sour cream, 1/4 cup butter, egg, lemon juice, lemon extract, and lemon peel until creamy.

Add the dry ingredients and mix just to moisten.

Fold in raspberries.

Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping.

To prepare Crumb Topping: Combine 1 cup sugar and 2/3 cup flour in a bowl.

Cut in 6 Tbsp. butter until mixture is crumbly.

Bake 45-50 minutes.

Remove from oven and cool at least 20 minutes in pan before removing.

To prepare Glaze: Combine powdered sugar and lemon juice until smooth.

Drizzle over cooled coffee cake.

Makes 12 servings

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