Go Back
+ servings
Print

Lemon Raspberry Coffee Cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Author Cathy Trochelman

Ingredients

Coffee Cake

  • 2 c. all purpose flour
  • tsp. baking powder
  • 1/4 c. milk
  • ¾ c. sugar
  • ½ c. sour cream or plain Greek yogurt
  • ¼ c. butter softened
  • 1 large Phil's Fresh Egg
  • 2 Tbsp. lemon juice
  • optional: 1/2 tsp. lemon extract
  • 1 Tbsp. finely grated lemon peel
  • 1 1/2 c. fresh raspberries

Crumb Topping

  • 1 c. sugar
  • c. flour
  • 6 Tbsp. softened butter

Glaze

  • ½ c. powdered sugar
  • 1 Tbsp. lemon juice

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine 2 c. flour and baking powder. Set aside.
  3. Beat 1/4 c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.
  4. Fold in raspberries
  5. Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).
  6. Bake at 350 degrees for 45 - 50 minutes.
  7. Remove from oven and cool at least 20 minutes in pan before removing.
  8. Combine ingredients for glaze and drizzle over cooled coffee cake.

Crumb Topping

  1. Combine 1 c. sugar and ⅔ c. flour in a bowl.
  2. Cut in 6 Tbsp. butter until mixture is crumbly.