This refreshing and easy coffee cake recipe will be the star of your next brunch. The only thing that could make this fruit coffee cake better? A dusting of powdered sugar or dollop of whipped cream!
TIPS AND TRICKS ON HOW TO MAKE THE BEST LEMON RASPBERRY CAKE
If you don’t have a springform pan you could also use a normal pan and these parchment paper rounds with tabs to help you lift your cake easily out.
For the best flavor use freshly squeezed lemon juice. You need 2 lemons to get 1/4 cup freshly squeezed lemon juice.
It’s easier to use a stand mixer for this cake because the butter and sugar need to be creamed together for several minutes.
This cake keeps fresh covered at room temperature for about 3 days.
2 c. all purpose flour
2½ tsp. baking powder
¾ 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: ½ tsp. lemon extract)
1 Tbsp. finely grated lemon peel
1½ c. fresh raspberries
1 c. sugar
⅔ c. flour
8 Tbsp. (1/2 c.) cold butter
½ c. powdered sugar
1 Tbsp. lemon juice
In a medium bowl, combine 2 c. flour and baking powder. Set aside.
Beat ¾ 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.
Fold in raspberries
Spoon batter into a 9 or 10 inch springform pan and sprinkle with crumb topping (see below).
Bake at 350 degrees for 45 – 50 minutes.
Combine ingredients for glaze and drizzle over baked coffee cake.
Combine 1 c. sugar and ⅔ c. flour in a bowl.
Cut in ½ c. cold butter until mixture is crumbly.