Lemon Raspberry Coffee Cake
Lemon Raspberry Coffee Cake
Ingredients
For the Lemon Cake Batter
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cold, cut into small pieces
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice, freshly squeezed
- 1 tablespoon milk
For Assembly and Garnish
- 2 cups fresh raspberries, divided
- 1 teaspoon lemon zest, for garnish
- as needed butter, for greasing
- as needed all-purpose flour, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper and also line the sides with parchment paper, allowing it to extend slightly above the rim.
⏱️ 5 min•🌡️ 350
- 2
Prepare the streusel topping: In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold, cubed butter and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside.
⏱️ 5 min
- 3
Prepare the lemon cake batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the softened butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until well combined.
⏱️ 3 min
- 5
Pour the wet ingredients into the dry ingredients and mix with a spatula or electric mixer on low speed until just combined. Be careful not to overmix.
⏱️ 2 min
- 6
Assemble the cake: Scoop about one-third of the lemon cake batter into the prepared springform pan. Use an offset spatula or the back of a spoon to spread it evenly across the bottom.
⏱️ 3 min
- 7
Sprinkle 3/4 cup of the fresh raspberries evenly over the first layer of batter.
⏱️ 1 min
- 8
Scoop another one-third of the batter over the raspberries and gently spread it to cover them.
⏱️ 2 min
- 9
Sprinkle another 3/4 cup of fresh raspberries over the second layer of batter.
⏱️ 1 min
- 10
Scoop the remaining batter over the raspberries and gently spread it to create a smooth top layer.
⏱️ 2 min
- 11
Scatter the remaining 1/2 cup of fresh raspberries on top of the final batter layer.
⏱️ 1 min
- 12
Evenly sprinkle the prepared streusel topping over the entire surface of the cake.
⏱️ 2 min
- 13
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The streusel should be golden brown.
⏱️ 45 min•🌡️ 350
- 14
Let the cake cool in the pan on a wire rack for 15-20 minutes before carefully removing the springform sides and parchment paper. Allow the cake to cool completely on the wire rack.
⏱️ 60 min
- 15
Prepare the lemon glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth and pourable. If too thick, add a few more drops of milk; if too thin, add a little more powdered sugar.
⏱️ 3 min
- 16
Once the cake is completely cool, drizzle the lemon glaze in a zigzag pattern across the top of the cake, over the streusel, using a spoon or a piping bag.
⏱️ 2 min
- 17
Garnish with fresh raspberries and additional lemon zest before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Raspberry Coffee Cake
For the Lemon Cake Batter
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cold, cut into small pieces
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice, freshly squeezed
- 1 tablespoon milk
For Assembly and Garnish
- 2 cups fresh raspberries, divided
- 1 teaspoon lemon zest, for garnish
- as needed butter, for greasing
- as needed all-purpose flour, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper and also line the sides with parchment paper, allowing it to extend slightly above the rim.
⏱️ 5 min•🌡️ 350 - 2
Prepare the streusel topping: In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold, cubed butter and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside.
⏱️ 5 min - 3
Prepare the lemon cake batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the softened butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until well combined.
⏱️ 3 min - 5
Pour the wet ingredients into the dry ingredients and mix with a spatula or electric mixer on low speed until just combined. Be careful not to overmix.
⏱️ 2 min - 6
Assemble the cake: Scoop about one-third of the lemon cake batter into the prepared springform pan. Use an offset spatula or the back of a spoon to spread it evenly across the bottom.
⏱️ 3 min - 7
Sprinkle 3/4 cup of the fresh raspberries evenly over the first layer of batter.
⏱️ 1 min - 8
Scoop another one-third of the batter over the raspberries and gently spread it to cover them.
⏱️ 2 min - 9
Sprinkle another 3/4 cup of fresh raspberries over the second layer of batter.
⏱️ 1 min - 10
Scoop the remaining batter over the raspberries and gently spread it to create a smooth top layer.
⏱️ 2 min - 11
Scatter the remaining 1/2 cup of fresh raspberries on top of the final batter layer.
⏱️ 1 min - 12
Evenly sprinkle the prepared streusel topping over the entire surface of the cake.
⏱️ 2 min - 13
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The streusel should be golden brown.
⏱️ 45 min•🌡️ 350 - 14
Let the cake cool in the pan on a wire rack for 15-20 minutes before carefully removing the springform sides and parchment paper. Allow the cake to cool completely on the wire rack.
⏱️ 60 min - 15
Prepare the lemon glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth and pourable. If too thick, add a few more drops of milk; if too thin, add a little more powdered sugar.
⏱️ 3 min - 16
Once the cake is completely cool, drizzle the lemon glaze in a zigzag pattern across the top of the cake, over the streusel, using a spoon or a piping bag.
⏱️ 2 min - 17
Garnish with fresh raspberries and additional lemon zest before serving.
⏱️ 1 min