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–+ servings

Raspberry Lemon Coffee Cake

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.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

Ingredients
 
 

CRUMBLE

  • 120 g all-purpose flour
  • 200 g granulated sugar
  • 90 g butter room temperature

RASPBERRY LEMON CAKE

  • 220 g all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 85 g butter room temperature
  • 150 g granulated sugar
  • 1 tablespoon lemon zest zest of about 1 lemon
  • 2 eggs room temperature
  • 1 tablespoon lemon juice
  • 150 g sour cream 14-18% room temperature
  • 25 g vegetable oil e.g. canola oil or avocado oil
  • 1 teaspoon vanilla extract
  • 200 g raspberries (I prefer fresh but you can use both fresh or frozen raspberries)
  • 2 teaspoon cornstarch

GLAZE

  • 60 g powdered sugar
  • 2 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • ½ teaspoon sour cream 14-18% to thicken the glaze

Instructions
 

CRUMBLE

  • For the crumble, add all of the ingredients to a bowl and mix it together, either by hand using a fork or with an electric mixer, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.
    120 g all-purpose flour, 200 g granulated sugar, 90 g butter

RASPBERRY LEMON CAKE

  • Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
  • Sift together the all-purpose flour, baking powder and salt and set it aside.
    220 g all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt
  • In a large 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 for 3 minutes.
    85 g butter, 150 g granulated sugar, 1 tablespoon lemon zest
  • Add the eggs one at a time into the mixture and on low speed mix it in until combined.
    2 eggs
  • Continue by adding half the dry ingredients, on low speed, mixing until just combined.
  • 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.
    1 tablespoon lemon juice, 150 g sour cream 14-18%, 25 g vegetable oil, 1 teaspoon vanilla extract
  • 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.
    200 g raspberries, 2 teaspoon cornstarch
  • Add the cake batter into the prepared cake pan and top it with the remaining raspberries. Finally top it with the crumble.
  • Bake it for 45-55 minutes or until the cake tester comes out clean. Once baked, let the cake cool. After 10 minutes, gently drag a thin knife along the edge of the cake to release the cake from the springform. Let it cool down completely on a wire rack.

LEMON GLAZE

  • Stir together all of the ingredients until smooth. Drizzle it over the cake and it’s ready to be served.
    60 g powdered sugar, 2 teaspoon lemon juice, ½ teaspoon vanilla extract, ½ teaspoon sour cream 14-18%
Keyword coffee cake, lemon, raspberry
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