Raspberry Lemon Coffee Cake

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This is the most amazing Raspberry Lemon Coffee Cake! It has a delicious moist lemon cake filled with juicy raspberries that are scattered throughout the cake, providing bursts of fresh flavor. The crumble streusel topping gives a perfect contrast of textures with its delicious crunch and the lemon glaze gives a wonderful zesty finish. Serve it with a cup of coffee or tea for a cosy treat at home or for any gathering.

This Lemon Raspberry Coffee Cake recipe is for all raspberry fans and is a perfect treat for breakfast, brunch or as an afternoon snack! This raspberry lemon cake has a incredible soft buttery cake that is filled with bursting raspberry and fresh lemon flavor. It is made with sour cream, giving it an extract soft and moist texture, plus it is topped with lots of crumble and a lemon glaze.

For more fresh cake recipes, try Strawberry Crumble Cake, Apple Crumb Cake and Blueberry Coffee Cake.

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WHY THIS RECIPE WORKS
INGREDIENT NOTES
STEP BY STEP INSTRUCTIONS
EXPERT BAKING TIPS
FAQ
HOW TO STORE
Raspberry Lemon Coffee Cake

WHY THIS RECIPE WORKS

Lemon cake: This cake is so delicious and has both lemon zest and lemon juice to give lots of lemon flavor.
Raspberries: Raspberries are scattered throughout the cake, providing bursts of delicious flavor.
Crumble: This cake is topped with lots of crumble giving a perfect contrast of textures with its delicious crunch.
Lemon glaze: For the perfect finish, this cake is drizzle with a lemon glaze.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
Sugar: The granualted sugar helps sweeten, as well as give moister to the cake.
Baking powder and baking soda: Help leaven and rise the cake, so it has light and fluffy texture.
Salt: Helps enhance the flavor of the chocolate cake.
Egg: Take it out of the fridge 1-2 hours before baking, so it comes to room temperature. (depending how warm your kitchen is).
Oil: Use a flavor neutral oil, such as canola oil.
Sour cream: Sour cream gives lots of moister to the cake, as well as helps give the cake a great structure.
Butter: The butter is used in the cake and crumble. Bring it out and let it come to room temperature.
Raspberries: I personally prefer fresh raspberries but you can also use frozen raspberries in the cake.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake these Raspberry Lemon Coffee Cake. This recipe needs an electric mixer, two large bowls and a spatula.

The full recipe is down below in the recipe card.

Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.

STEP 1: For the crumble, add all of the ingredients to a bowl and mix it together until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.

STEP 2: For the cake, in a large mixing bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, lemon zest and granulated sugar and mix it on high speed until light and fluffy.

STEP 3: Add the eggs one at a time into the mixture and on low speed mix it in until combined. Continue by adding half the flour mixture, on low speed, mixing until just combined.

STEP 4: Then add the lemon juice, sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.

STEP 5: In a small bowl toss the clean and dry raspberries in the cornstarch. Add half of them into the cake batter, and gently fold them in, using a rubber spatula. Add the cake batter into the prepared pan and sprinkle with the remaining raspberries. Finally add the crumble topping.

STEP 6: Bake it for 45-55 minutes or until cake tester comes out clean. Let it cool down completely on the wire rack. Once cooled down top it with the lemon glaze.

EXPERT BAKING TIPS

Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

Can it be served without the lemon glaze?

Yes, it tastes amazing both with and without.

Can it be made a day ahead?

Yes, this cake last well and keeps moist in an airtight container or covered tightly with plastic wrap, stored at room temperature.

When do you know when a cake layer is done?

I recommend using a cake tester or a toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.

Can I use something else than sour cream?

Yes, it can be switched out 1:1 with plain Greek yogurt.

Can the blueberries be changed out for other berries?

Yes, you can change them out for blueberries or blackberries.

HOW TO STORE

Store the raspberry lemon coffee cake in an airtight container, or tightly covered with plastic wrap, at room temperature. It's best enjoyed within a 2-3 days.

Other Cake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.