For the Coffee Cake
Preheat the oven to 350°F (175°C).
In a medium bowl, mix 2 cups flour, baking powder, and salt; set aside.
In a large bowl, cream together 3/4 cup sugar and 1/4 cup softened butter using a hand mixer.
Add 1/4 cup milk, 1/2 cup sour cream, egg, lemon juice, lemon extract, and lemon peel; mix until smooth and creamy.
Gradually add the dry ingredients to the wet mixture, mixing just until blended; batter will be thick.
Gently fold in raspberries.
Spoon the batter into a greased 9-inch springform pan and evenly sprinkle the crumb topping over the top.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cool for at least 20 minutes before removing from the pan.
For the Crumb Topping
In a small bowl, combine 1 cup sugar and 2/3 cup flour.
Cut in 6 tablespoons softened butter until crumbly.
Sprinkle over the coffee cake batter before baking.
For the Glaze
Mix 1/2 cup powdered sugar and 1 tablespoon lemon juice until smooth.
Drizzle over the cooled coffee cake.
Serving and Storage Tips
Serve slightly warm with a cup of coffee or tea.
Store leftovers in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days.
Freeze for up to 2 months; thaw at room temperature before serving.
Variations
Blueberry Lemon Coffee Cake – Substitute raspberries with blueberries.
Strawberry Lemon Coffee Cake – Use chopped strawberries instead of raspberries.
Mixed Berry Coffee Cake – Combine raspberries, blueberries, and blackberries.
Lemon Poppy Seed Coffee Cake – Add 1 tablespoon poppy seeds to the batter.
Gluten-Free Version – Use a 1:1 gluten-free flour blend.
Vegan Version – Replace egg with flax egg, butter with vegan butter, and yogurt with plant-based yogurt.
Almond Lemon Coffee Cake – Add 1/2 teaspoon almond extract to the batter.
Coconut Lemon Coffee Cake – Fold in 1/3 cup shredded coconut.
Cream Cheese Swirl – Swirl in sweetened cream cheese before adding the crumb topping.
Lemon White Chocolate Coffee Cake – Fold in 1/2 cup white chocolate chips.
Citrus Medley Coffee Cake – Add orange zest along with lemon zest.
Raspberry Chocolate Coffee Cake – Add 1/2 cup chocolate chips to the batter.
Spiced Lemon Coffee Cake – Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
Maple Glaze Coffee Cake – Replace lemon glaze with a maple glaze.
Mini Muffin Version – Bake in a muffin tin for individual servings, reduce baking time to 20-25 minutes.
FAQs
Can I use frozen raspberries?
Yes, but do not thaw them; fold them in frozen to prevent the batter from turning pink.
Can I make this in a regular 9×13 pan?
Yes, but increase the baking time to 50-55 minutes.
What is the best way to store leftovers?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Can I use lemon yogurt instead of sour cream?
Yes, lemon yogurt works perfectly for a slightly tangier flavor.
Do I have to use a springform pan?
No, you can use any greased 9-inch round pan, but a springform makes it easier to remove.
Can I make this dairy-free?
Yes, substitute plant-based butter and yogurt.
How do I prevent the raspberries from sinking?
Gently fold the berries into the thick batter; do not overmix.
Can I add nuts?
Yes, 1/2 cup chopped almonds or pecans can be added to the crumb topping.
Can this coffee cake be frozen?
Yes, wrap tightly in plastic wrap and foil, freeze for up to 2 months.
Is this recipe suitable for brunch?
Absolutely! It pairs perfectly with coffee, tea, or a light fruit salad.
This Lemon Raspberry Coffee Cake is a delicious combination of sweet and tart flavors with a soft, tender texture. The crumb topping adds a perfect crunch while the lemon glaze enhances the flavor. It’s simple enough for a weekday treat but elegant enough for entertaining.
ADVERTISEMENT
