Thank you so much for visiting! There’s something magical about the combination of sweet raspberries and fresh lemon, especially when they’re tucked into a buttery coffee cake with a crunchy crumb topping. This Lemon Raspberry Coffee Cake is soft, moist, and bursting with vibrant citrus flavor in every bite. Whether you’re serving it for brunch, Mother’s Day, Easter, or simply alongside your afternoon coffee, it’s guaranteed to disappear quickly!
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Overview of Recipe Content
This Lemon Raspberry Coffee Cake combines a tender lemon-infused cake with juicy raspberries, a buttery cinnamon crumb topping, and a sweet lemon glaze. It’s elegant enough for special occasions but simple enough for weekend baking.
Why You’ll Love This Recipe
- Bright fresh lemon flavor
- Juicy raspberries in every bite
- Moist and tender crumb
- Crunchy buttery streusel topping
- Easy to make
- Perfect for brunch or dessert
- Freezer-friendly
- Beautiful presentation
What It Tastes Like
Every slice offers a delicate balance of buttery cake, tart lemon, sweet raspberries, crunchy streusel, and a silky lemon glaze. It’s light yet rich enough to satisfy any sweet craving.
Health & Seasonal Benefits
- Fresh raspberries provide antioxidants and fiber.
- Lemon adds vitamin C and refreshing flavor.
- Great spring and summer dessert.
- Perfect for holiday brunches.
Ingredients
For the Coffee Cake
- 2 cups (250 g) all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- ½ cup (120 g) sour cream or plain Greek yogurt
- ¼ cup (60 ml) milk
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1½ cups fresh raspberries
For the Crumb Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ cup melted butter
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Tools You’ll Need
- 8×8-inch baking pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Cooling rack
- Whisk
Suggested Substitutions
- Frozen raspberries (do not thaw)
- Greek yogurt instead of sour cream
- Gluten-free flour blend
- Blueberries instead of raspberries
- Lime juice instead of lemon
How to Make Lemon Raspberry Coffee Cake
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease and line an 8×8-inch baking pan.
Step 2: Make the Cake Batter
Whisk together:
- Flour
- Baking powder
- Salt
In another bowl, beat together:
- Butter
- Sugar
until light and fluffy.
Add:
- Egg
- Vanilla
- Lemon juice
- Lemon zest
- Sour cream
Mix until smooth.
Alternate adding the flour mixture and milk until just combined.
Step 3: Fold in the Raspberries
Carefully fold the raspberries into the batter without crushing them.
Spread the batter evenly into the prepared pan.
Step 4: Prepare the Crumb Topping
Combine:
- Flour
- Brown sugar
- Granulated sugar
- Cinnamon
Pour in melted butter and mix until coarse crumbs form.
Sprinkle evenly over the cake.
Step 5: Bake
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for about 20 minutes.
Step 6: Make the Lemon Glaze
Whisk together:
- Powdered sugar
- Lemon juice
- Lemon zest
Drizzle generously over the cooled cake.
Step 7: Serve
Slice and enjoy with coffee, tea, or fresh berries.
What to Serve with Lemon Raspberry Coffee Cake
This coffee cake pairs beautifully with:
- Fresh berries
- Whipped cream
- Vanilla ice cream
- Lemon curd
- Greek yogurt
- Cappuccino
- Earl Grey tea
- Fresh lemonade
Tips for Making It Perfect
- Toss raspberries with a tablespoon of flour to prevent sinking.
- Don’t overmix the batter.
- Use fresh lemon juice for the brightest flavor.
- Allow the cake to cool before glazing.
- Store overnight—the flavors become even better.
Storage Instructions
Room Temperature
Store covered for up to 3 days.
Refrigerator
Keeps fresh for 1 week.
Freezer
Freeze individual slices for up to 3 months.
Reheating
Warm slices in the microwave for 15–20 seconds.
General Information
Coffee cakes originated as sweet cakes meant to accompany coffee rather than contain it. This lemon raspberry version brings a refreshing twist with bright citrus and juicy berries, making it especially popular during spring and summer brunches.
Frequently Asked Questions
Can I use frozen raspberries?
Yes! Use them straight from the freezer without thawing.
Can I make this ahead?
Absolutely. It tastes even better the next day.
Can I make muffins?
Yes. Bake for 20–25 minutes.
Can I skip the glaze?
Certainly! The cake is delicious even without it.
Can I use blueberries?
Yes! Blueberries are a wonderful substitute.
Conclusion
This Lemon Raspberry Coffee Cake is the perfect combination of buttery cake, bright citrus, juicy berries, and sweet crumb topping. Whether you’re baking for brunch, entertaining guests, or simply treating yourself, this beautiful cake is sure to become a favorite you’ll make all year long.
More Delicious Recipes You’ll Love
You’ll also enjoy these recipes from Poulef:
- https://poulef.com/incredible-blueberry-muffin-cake/
- https://poulef.com/orange-almond-cardamom-coffee-cake/
- https://poulef.com/southern-banana-nut-coffee-cake/
- https://poulef.com/thick-moist-banana-cinnamon-greek-yogurt-coffee-cake-with-crumb-top/
- https://poulef.com/honey-citrus-almond-loaf/
📌 Save more coffee cake recipes on Pinterest:
Interactive Elements
Have you baked this Lemon Raspberry Coffee Cake?
⭐ Leave a review and star rating below!
I’d love to hear whether you used raspberries, blueberries, or added extra lemon zest.
Share your beautiful cake on Pinterest or tag @PoulefRecipe on social media!
Nutritional Information
Approximate Per Serving (9 servings)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 5g |
| Carbohydrates | 43g |
| Fat | 13g |
| Saturated Fat | 7g |
| Unsaturated Fat | 5g |
| Trans Fat | 0g |
| Cholesterol | 45mg |
| Fiber | 2g |
| Sugar | 24g |
| Sodium | 160mg |
Lemon Raspberry Coffee Cake – Bright, Buttery & Bursting with Fresh Berries
- Total Time: 1 Hour 5 Minutes
- Yield: 9 Servings 1x
- Diet: Vegetarian
Description
A buttery Lemon Raspberry Coffee Cake bursting with juicy raspberries, topped with a crunchy crumb topping and sweet lemon glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
2 cups all-purpose flour
2½ teaspoons baking powder
¼ teaspoon salt
¾ cup granulated sugar
½ cup butter, softened
½ cup sour cream or Greek yogurt
¼ cup milk
1 large egg
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla
1½ cups fresh raspberries
Crumb Topping:
½ cup flour
¼ cup brown sugar
¼ cup granulated sugar
½ teaspoon cinnamon
¼ cup melted butter
Lemon Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
Instructions
1. Preheat oven to 350°F and prepare an 8×8-inch baking pan.
2. Whisk together the dry ingredients.
3. Cream the butter and sugar, then mix in the egg, vanilla, lemon juice, zest, and sour cream.
4. Alternate adding the dry ingredients and milk, then gently fold in the raspberries.
5. Spread into the pan and top with the crumb topping.
6. Bake for 40–45 minutes until golden.
7. Cool slightly, drizzle with lemon glaze, and serve.
Notes
Use fresh lemon juice for the brightest flavor.
Toss raspberries in flour before folding into the batter.
Store covered for up to one week in the refrigerator.
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 310
- Sugar: 24g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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