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A close-up slice of moist Lemon Raspberry Coffee Cake topped with a lemon glaze and crumb topping, showing the bright yellow cake and pockets of red raspberries.

Lemon Raspberry Coffee Cake

A bright and tender lemon-infused coffee cake studded with fresh raspberries and topped with a zesty lemon glaze.
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Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Coffee Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 cup plain yogurt or sour cream
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups fresh raspberries
Glaze
  • 1/2 cup powdered sugar
  • fresh lemon juice 1–2 tablespoons, to taste

Equipment

  • 8 or 9-inch round baking pan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round baking pan.
  2. Beat together butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing after each addition. Stir in yogurt, lemon zest, and lemon juice.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in raspberries.
  7. Spread batter evenly into the prepared pan.
  8. Bake for ___ minutes, or until a toothpick inserted in the center comes out clean.

Notes

For extra lemon flavor, add more zest or a drizzle of glaze after cooling.