Lemon Raspberry Coffee Cake

This Lemon Raspberry Coffee Cake is the perfect cake for spring! Packed with the delicious flavors of lemon and raspberries and topped with a sweet, buttery streusel, this coffee cake is the ideal addition to your Easter menu!

This Lemon Raspberry Coffee Cake is perfect for spring! Packed with the delicious flavors of fresh lemon and raspberries, this coffee cake is sure to become a brunch time favorite!


Coffee Cake

  • 2 c. all purpose flour
  •  tsp. baking powder
  • 1/4 c. milk
  • ¾ c. sugar
  • ½ c. sour cream or plain Greek yogurt
  • ¼ c. butter softened
  • 1 large Phil's Fresh Egg
  • 2 Tbsp. lemon juice
  • optional: 1/2 tsp. lemon extract
  • 1 Tbsp. finely grated lemon peel
  • 1 1/2 c. fresh raspberries

Crumb Topping

  • 1 c. sugar
  •  c. flour
  • 6 Tbsp. softened butter


  • ½ c. powdered sugar
  • 1 Tbsp. lemon juice


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine 2 c. flour and baking powder. Set aside.
  3. Beat 1/4 c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.
  4. Fold in raspberries
  5. Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).
  6. Bake at 350 degrees for 45 - 50 minutes.
  7. Remove from oven and cool at least 20 minutes in pan before removing.
  8. Combine ingredients for glaze and drizzle over cooled coffee cake.

Crumb Topping

  1. Combine 1 c. sugar and ⅔ c. flour in a bowl.
  2. Cut in 6 Tbsp. butter until mixture is crumbly.

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