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