Description
This moist and tangy Lemon Raspberry Coffee Cake combines the fresh flavor of raspberries and bright lemon notes with a tender crumb and a sweet, buttery crumb topping. Finished with a tangy lemon glaze, this coffee cake is perfect for breakfast gatherings, brunch, or a delightful afternoon treat.
Ingredients
Cake Batter
- 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 all-purpose flour
- 6 tablespoons butter, softened
Lemon Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C), ensuring it reaches the proper temperature for even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 2½ teaspoons baking powder, and 1/4 teaspoon salt. Set this aside for later.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer to cream together 3/4 cup granulated sugar and 1/4 cup softened butter until light and fluffy.
- Add Wet Ingredients: Mix in 1/4 cup milk, 1/2 cup sour cream or Greek yogurt, 1 large egg, 2 tablespoons lemon juice, 1/2 teaspoon lemon extract, and 1 tablespoon finely grated lemon peel. Beat until the batter is smooth and creamy.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, stirring just until combined. The batter will be thick — do not overmix to keep the cake tender.
- Fold in Raspberries: Gently fold in 1 1/2 cups of fresh or frozen raspberries, careful not to break them up too much.
- Prepare Pan and Add Batter: Grease a 9-inch springform pan and spoon the batter evenly into it.
- Make Crumb Topping: In a separate bowl, combine 1 cup granulated sugar and 2/3 cup all-purpose flour. Cut in 6 tablespoons softened butter with a pastry cutter or fork until the mixture forms crumbs.
- Sprinkle Crumb Topping: Evenly sprinkle the crumb topping over the batter in the pan.
- Bake Cake: Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool in the pan for at least 20 minutes before removing the springform ring.
- Prepare Glaze: Whisk together 1/2 cup powdered sugar and 1 tablespoon lemon juice until smooth.
- Glaze Cake: Drizzle the lemon glaze over the cooled coffee cake just before serving.
Notes
- For a tangier flavor, substitute sour cream with plain Greek yogurt.
- Frozen raspberries can be used but do not thaw them before folding into the batter to prevent discoloring.
- Ensure the butter for both cake and crumb topping is softened to room temperature for easier mixing.
- Use a springform pan for easy removal and serving.
- Allow the cake to cool before adding the glaze to prevent it from melting off.
