Description
A delightful coffee cake combining bright lemon flavor and sweet raspberries, perfect for breakfast, brunch, or as an afternoon snack.
Ingredients
Scale
- 3 tbsp granulated sugar
- 1/3 cup brown sugar
- 1 tbsp lemon zest
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, room temp
- 2 cups raspberries, fresh or frozen
- 1 tsp all-purpose flour
- 1 1/4 cup granulated sugar
- 3 tbsp lemon zest
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsalted butter, room temp
- 3 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
- 3 tbsp lemon juice
- 1/4 cup cream cheese, room temp
- 1 tbsp unsalted butter
- 1/4 cup powdered sugar
- 3 tbsp lemon juice
Instructions
- Prepare Streusel: Mix granulated sugar, brown sugar, and lemon zest. Add flour and combine with softened butter to form a crumbly mixture. Place in the fridge.
- Raspberries: Toss raspberries in 1 tsp of flour to coat, and set aside.
- Cake Batter: Preheat the oven to 350°F (175°C). In a bowl, combine 2 cups of flour, baking powder, baking soda, and salt. In another bowl, beat 6 tbsp of butter and 1 1/4 cup of sugar until creamy. Add eggs one at a time, then mix in vanilla, sour cream, milk, and lemon juice. Gradually add the dry ingredients.
- Assemble Cake: Spread 1/3 of the batter in a greased 8″ or 9″ cake pan. Add half of the raspberries. Repeat with more batter and raspberries, finishing with the remaining batter. Top with the streusel mixture.
- Bake: Bake for 55-65 minutes, covering with foil if the top browns too quickly. Check for doneness with a toothpick; it should come out clean.
- Make Glaze: Beat cream cheese and butter until smooth, then mix in powdered sugar and lemon juice. Drizzle over the cooled cake.
Notes
Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: coffee cake, lemon cake, raspberry cake, dessert, breakfast, brunch