Lemon Raspberry Coffee Cake


Coffee Cake
2 c. all purpose flour
2 and 1/2 tsp. baking powder
1/4 c. milk
3/4 c. sugar
1/2 c. sour cream or plain Greek yogurt
1/4 c. butter, softened
1 large Fresh Egg
2 Tbsp. lemon juice
(optional: 1/2 tsp. lemon extract)
1 Tbsp. finely grated lemon peel
1 and 1/2 c. fresh raspberries
Crumb Topping
1 c. sugar
2/3 c. flour
6 Tbsp. softened butter
1/2 c. powdered sugar
1 Tbsp. lemon juice


1. In a medium bowl, combine 2 c. flour and baking powder. Set aside.
2. Beat 1/4 c. milk, 3/4 c. sugar, 1/2 c. sour cream, 1/4 c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.
3. Fold in raspberries
4. Spoon batter into a 10 inch springform pan and sprinkle with crumb topping (see below).
5. Bake at 350 degrees for 45 to 50 minutes.
6. Combine ingredients for glaze and drizzle over baked coffee cake.
Crumb Topping
1. Combine 1 c. sugar and 2/3 c. flour in a bowl.
2. Cut in 6 Tbsp. butter until mixture is crumbly.

Helpful Hints:

Prep time 15 mins
Cook time 45 mins
Total time 1 hour
Serves: 12

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