LEMON RASPBERRY COFFEE CAKE

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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.
  • This recipe works best with fresh preferably room temperature raspberries! Frozen raspberries might work but your cake will take longer in the oven and might not bake through completely. I have tried this recipe with frozen berries and it worked but many readers had problems with using frozen berries so I recommend using fresh raspberries.
  • Make your own cake flour at home: Take one level cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in. Sift the flour to distribute the cornstarch well before adding it.
  • Streusels are by far my favorite crumb topping for coffee cake! Especially German Streusel which has a cookie-like texture and is crunchy on the outside but soft where it touches the cake. It’s like combining a cookie and cake. So tasty AND super easy to make! Make sure to follow the instructions because German Streusel has a different texture than American Streusel, you don’t want it to be sandy!

To Make this Recipe You’Il Need the following ingredients:

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INGREDIENTS

Coffee Cake
  • 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
Crumb Topping
  • 1 c. sugar
  • ⅔ c. flour
  • 8 Tbsp. (1/2 c.) cold butter
Glaze
  • ½ c. powdered sugar
  • 1 Tbsp. lemon juice

INSTRUCTIONS

In a medium bowl, combine 2 c. flour and baking powder. Set aside.

  1. 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.
  2. Fold in raspberries
  3. Spoon batter into a 9 or 10 inch springform pan and sprinkle with crumb topping (see below).
  4. Bake at 350 degrees for 45 – 50 minutes.
  5. Combine ingredients for glaze and drizzle over baked coffee cake.
Crumb Topping
  1. Combine 1 c. sugar and ⅔ c. flour in a bowl.
  2. Cut in ½ c. cold butter until mixture is crumbly.

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