Lemon Raspberry Coffee Cake is perfect for spring! Packed with the delicious flavors of fresh lemon and raspberries, this coffee cake is sure to become a brunch time favorite!
Do you ever think about your “ideal day”? How you would spend it? Who you would be with? Where you would go? What you would EAT?? Because I think about it a lot….ha! Probably because I can’t remember the last time I got to plan an entire day just for myself. But I dream about it….and when the time comes, I can guarantee I’ll have the BEST DAY EVER! Starting, of course, with breakfast.
I’m not sure what it is about breakfast that I love SO MUCH, but I really do love it. I love going out to breakfast with friends, getting together for breakfast with family, and making a big weekend breakfast at home. It feels like the perfect way to start the day….or the weekend!
Lemon Raspberry Coffee Cake – A lemon dream
Of course, in my ideal breakfast, there are certain things that would definitely need to be on the menu. Like Lemon Parmesan Roasted Potatoes and Quiche Lorraine Bites and Lemon Basil Berry Salad. And definitely, most definitely, this Lemon Raspberry Coffee Cake. I’ve had a lot of coffee cakes in my day, but believe me when I say this is my FAVORITE. Because it’s moist and flavorful and streusel-y and amazing. And…lemon + raspberry. You really can’t go wrong.
If you love lemon, this coffee cake is for you. If you love raspberry, this is for you too! And if you love breakfast as much as I do, you simply MUST try this Lemon Raspberry Coffee Cake. Because…well…it’s perfect. And a necessary addition to any “ideal” day.
Ingredients
Coffee Cake
- 2 cups all purpose flour
- 2½ teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- ¾ cup granulated sugar
- ½ cup sour cream or plain Greek yogurt
- ¼ cup butter softened
- 1 large egg
- 2 Tablespoons lemon juice
- 1/2 teaspoon lemon extract
- 1 Tablespoon finely grated lemon peel
- 1 1/2 cups fresh or frozen raspberries
Crumb Topping
- 1 cup granulated sugar
- ⅔ cup flour
- 6 Tablespoons softened butter
Glaze
- ½ cup powdered sugar
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine 2 cups flour, baking powder and salt. Set aside.
- In a large bowl, use a hand mixer to cream together 3/4 granulated sugar and 1/4 cup softened butter. Add 1/4 cup mil, 1/2 cup sour cream, egg, lemon juice, lemon extract, and lemon peel. Mix until smooth and until creamy.
- Add dry ingredients and mix just until blended. NOTE: Batter will be thick.
- Gently fold in raspberries
- Spoon batter into a greased 9 inch springform pan and sprinkle with crumb topping (see below).
- Bake at 350° F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool at least 20 minutes in pan before removing.
- Combine ingredients for glaze and drizzle over cooled coffee cake.
Crumb Topping
- Combine 1 cup sugar and ⅔ cup flour in a bowl.
- Cut in 6 Tablespoons butter until mixture is crumbly.
Char R says
I think I have to make this! Love these flavors together. Phil’s is my egg of choice, too.
Katie says
This moist, delicious coffee cake made my day… and has me craving lemon everything!
I love the Phil’s Fresh Eggs philosophy and can’t wait to try them for my household!
Jess says
I’m pretty sure my perfect day would involve this! Perfect for Easter morning too, thanks for sharing !
Des @ Life's Ambrosia says
I am loving everything about this!! It looks so good!
Michelle says
I’m hungry just looking at your coffee cake…right now I’m wishing a slice would just jump off the computer and on to my table. Wishful thinking…
Kimberly @ The Daring Gourmet says
That looks positively mouthwatering!
Laura at I Heart Naptime says
I haven’t seen Phil’s eggs in any of my local stores, but I will definitely keep my eyes open for them – I love their philosophy!
And I really wish I had some raspberries in the house, because I’d make this today! Absolutely making this coffee cake this week!
Camille says
Do we have to use raspberry’s? Can we Substitute them with something else or leave them out altogether??
Cathy Trochelman says
You can substitute another type of berry or leave them out altogether.
Jenny | Honey and Birch says
I have a carton of Phil’s eggs in my fridge right now – time to make some coffee cake!
Brandy | Nutmeg Nanny says
This is exactly my kind of coffee cake! Incredible!
Krista says
What a great Spring cake! I need to make it soon!
Tracy says
This looks awesome! Lemon and raspberry…two of my favorite flavors! Just a quick question on the recipe. Is it for either lemon juice or lemon extract? I wasn’t sure if you would use both or if you have one, you don’t use the other.
Cathy Trochelman says
Thanks, Tracy! The lemon extract is optional…it would give an extra boost of lemon flavor. The lemon juice is the one to go with if you only want to use one! Hope this helps!
Lisa says
This sounds so great! Do you think a square glass baking dish would work for this? I lack a springform pan.
Cathy Trochelman says
I think it would work fine in a glass baking dish, Lisa!
Kathie Connor says
I very much want to make this and have everything EXCEPT fresh Raspberries–I do have lots of frozen ones tho– will frozen Raspberties work?
Cathy Trochelman says
Frozen raspberries would work just fine…I usually toss frozen berries in flour to coat before adding them to any batter. 🙂
Julie kirkpatrick says
Do you need to grease and/or grease and flour the spring form pan?
Jill says
This recipe it’s very vague it does not tell you whether you were supposed to grease the pan and how long you’re supposed to leave it in the pan to cool before removing it. I thought all the ingredients and now I hope it turns out for me without these instructions.
Jin says
I am from Canada and we do not have Phil’s eggs. Can you use just regular eggs or just egg whites. Let me know Thanks
Cathy Davis says
I would like to know as well please
Kathleen says
Hello and thank you for your time 🙂
I must learn to use the cup for cup brand gluten free flour. Will this change the ingredient list at all for this lemon raspberry coffeecake? Many thanks 🙂
Kristin Amero says
I hope you’ve already gotten an answer. I’ve substituted Pillsbury GF Flour (Blend) and it has been amazing. I haven’t made this recipe, but I think it’d work beautifully!
Gloria Orjuela says
I made this last night and it was delicious! My whole family loved it! I didnt add the lemon extract since it was optional, but I will next time for the extra lemon flavor! The recipe was easy to follow and didn’t take much time at all. In my experiences making a crumb topping, I find it better to use cold butter. I will be making this again using different berries. So delicious!!! Thank you for sharing it.
Terry says
Hi there! Just made your lemon raspberry cake- it’s in the oven and looks and smells really lovely! Had to mention my only issue was in the instructions- as written one is supposed to put the wet ingredients, sugar and softened butter in all together and mix until creamy. It’s actually impossible to that way- the butter just stays in the liquid unincorporated. Might I suggest going the cream butter, sugar and egg together until pale and lemony and creamy, THEN incorporate the other ingredients? Makes a better base for the cake. The kitchen smells heavenly- will let you know how it turns out!
Jen says
It states softened butter, not melted.
Terry says
The cake is done! Wow! Has a gorgeous big airy crumble and the topping is shatteringly crispy- lovely coffee cake!
Jodi says
I am looking for a lemon coffee cake, as requested, for a young lady who is graduating high school. She can not have raspberries. If I were to leave out the raspberries would I have to make double the cake batter so there is a nice height to the cake?
I have looked all over for a good lemon coffee cake recipe. This sounds amazing!!
Anita says
If she can have blueberries I would suggest trying that instead. I used frozen blueberries so they would get too broken the cake may need an extra 5-10 min. In oven, I turned off oven and let the cake sit in oven for 10 min. Then allowed cake 20 min. to cool down before drizzling with icing
Thelma G. says
Do you grease the pan and at what temperature do you bake it?
Linda says
I sprayed the pan with Pam and baked at 350 degrees.
Linda says
Went with Terry’s suggestion to cream together eggs, butter and sugar first. Used sour cream. Turned out perfectly and was absolutely delicious. I will make this again, just trying to decide who to have over for brunch as an excuse. (o:
Anita says
Another great way to try this recipe is with frozen mixed berries and add a pinch of salt to dry ingredients ???? it was so good people have offered to pay me to make this cake for their holiday brunch
Tara says
I found this cake took way longer to cook than 50 minutes, more like 75. I used a 9″ springform, but would probably use a 10″ next time. Also, I didn’t grease the pan … here’s hoping it’s not stuck!!
Anita says
Oh no you HAVE to grease the pan check out other comments on creaming butter and sugar first then ad egg mix then add remaining wet ingredients before adding dry ingredients I used a 9 inch pan as well I let it cook 5 minutes longer then turned off oven and let it cook 5minutes more
Teresa says
I’m sure this would taste great using blueberries as well! Have you tried with blueberries? Looking forward to trying.
Anita says
I have and also tried with frozen mixed berries and I add a pinch of salt to dry ingredients found it brings out more flavor
April says
Just took this out of the oven at 6:00 pm tonight…..we served it at 8:00 tonite….
It is delicious…I made it exactly according to the recipe….the crumb topping has a nice crunch to it…the cake part is nice and light and when sliced it holds together
perfectly…. …..I changed none of the ingredients….we baked it for 47 minutes…
It is delicious and looks so beautiful when sliced with the red raspberries showing….
Sent pictures to my daughter and she’s planning to make one next time she hosts
Book club….can’t wait to try the spinach macaroni Recioe next week….
April says
Just wanted to mention that I did cream together the sugar and butter for three minutes
Then added the rest of the wet ingredients except the sour cream…..beat all til creamy then added some of the dry ingredients then sour cream alternately with flour and ending with the flour……I did use 9” spring form pan and sprayed it with Pam for baking….
It took exactly 47 minutes…..@ 350
Also I made this cake once before and used one cup raspberries and 1/2 cup blueberries and it was also delicious…..
Michelle says
Could you do this as muffins? Just adjust baking time?
Sharie says
I should have creamed the butter sugar an egg together first. This was a DISASTER. The “batter” was thick and sticky like dough even though I tried to thin it out it was useless. The cake baked in about 20 min. It came out heavy and tasteless. The best part of it was the streusel. What a wadte of good ingredients. Worst ‘coffeecake’ I’ve ever made.
Anita says
YES! I thought I had done something wrong my first try didn’t get creamy it just stayed loose liquid. Also for me I think a pinch of salt to bring out a more flavor might help Otherwise it’s a beautiful cake.
Cheryl Scalzo says
I attempted to make this twice and both times, like Sharie, the batter was dense and so thick and sticky. It didn’t fully cook even after being in the oven for the 45-50 minutes. It was awful and a waste of perfectly good ingredients. I wouldn’t recommend this recipe to anyone.
Cheryl says
I attempted to make this twice and both times, like Sharie, the batter was dense and so thick and sticky. It didn’t fully cook even after being in the oven for the 45-50 minutes. It was awful and a waste of perfectly good ingredients. I wouldn’t recommend this recipe to anyone.
Tami says
Followed the directions and recipe as written and it turned out perfect in the time stated for baking, 45 mins. The cake appeared to be set but had a little give to it and I was tempted to leave it in longer, but I trusted the time and it was perfect. I’m glad I didn’t over bake it. My butter was soft, but not melted and incorporated fine into the batter. I ran out of white sugar for the topping and substituted brown sugar and that worked well., just have a more brown appearing top. The batter was very thick and that caused me a little worry prior to baking but that was unfounded. It baked up moist and yummy. I only used fresh lemon zest and juice, I would not recommend extract, the fresh lemon is what I think put this over the top. Will make this again for sure!
Fat Oma says
Wow! The flavor of this cake is amazing! I’ve made it twice and both times it has had rave reviews. A few pointers to those who are getting a thick heavy dough – make sure you measure your flour correctly. NEVER stick the measuring cup in the bag/container. Spoon the contents into the cup loosely and then level with a knife. I always, always sift (even though I only have a fine sieve). It also helps to have all ingredients at room temp.
Annette says
This cake turned out great. Love the lemon flavor; however, it’s a little sweet for me, but my husband thought it was terrific.
Cathy Trochelman says
Thanks for the feedback! The sugar could definitely be adjusted according to taste 🙂
April says
I went raspberry picking yesterday and this was the perfect recipe. the coffee cake turn out moist and sweet with a lemony tang. It was perfect! Thank you for the recipe!
SLW says
I have an old copy of the recipe.At the time it did NOT say greased pan. I greased it anyway, thank goodness because now it does say greased. Also my copy says 3/4C of milk. Now it’s been changed to 1/4 C milk. (You can see the type is different) I HOPE my cake comes out and does not stay wet and gloppy. Can’t rate it yet until it comes out of oven. I also creamed butter and sugar first but the wet ingredients never got creamy-likely because of 3 times the milk but I will be optimistic. I added 1/4 tsp of almond extract because I used blueberries instead of raspberries.
D Hankey says
Just put into the oven looks good, smells good. No instructions for the glaze given so will attempt myself later. Hoping it tastes nice later. I did not have a fresh lemon so no peel went in, although I added more lemon juice to compensate, also vanilla extract as no lemon extract. My neighbour passed me some of her grown raspberries yesterday so I liked your photos and recipes although living in Cheshire UK have had to convert cups to ounces. Fingers crossed it tastes yummy.
Cathy Trochelman says
I hope it was delicious! I will add the step to mix the powdered sugar with lemon juice to make the glaze! 🙂
Diana says
Love everything lemon and raspberries so will be making this for Xmas morning. Thanks for sharing the recipe..
Cathy Trochelman says
Hope you enjoy!
NickiDE says
Delicious 5 star cake. I did not have any raspberries so just made it plain. Baked in a 9 inch round silicone pan with 2 inch high sides for 45 minutes and it was perfect. Soft texture and the crumbs are different than the typical brown sugar variety. Lemon flavor is mild and delightful. I’ll definitely be making this again. Thank you for this recipe.
Carol Cox says
Very good and easy recipe. The only thing I did differently was to ad a pinch of salt because that is what I thought you were supposed to do to sweet recipes. I always follow you and love your recipes.
Judy says
This recipe is excellent! I used frozen sliced strawberries and blueberries. It’s soooo good! Love the fresh lemon flavor that pairs with the fruit. It’s not overly sweet. Thank you for sharing this keeper recipe.
Anita says
I have made the cake multiple times it is sooo good and easy to make. I use fresh Raspberries I simply wash, dry, and place on a parchment paper lined sheet pan and freeze overnight then keep them in a freezer bag till I’m ready to use them. I like to use frozen berries so they stay whole in my cake
Cathy Trochelman says
So happy you are enjoying it!