A delightful fusion of bright citrus and tart berries, this Lemon Raspberry Coffee Cake is a showstopper for any occasion. The soft, tender crumb infused with fresh lemon zest pairs beautifully with the bursts of juicy raspberries, all topped with a sweet, buttery crumble. Whether served warm or at room temperature, this cake is a delicious companion to a fresh cup of coffee or tea.
Perfect for brunch gatherings, afternoon treats, or simply indulging in a homemade dessert, this coffee cake brings together simplicity and elegance. Its vibrant flavors and moist texture make it a must-try for anyone who loves the balance of tart and sweet in every bite.
Full Recipe:
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh raspberries
Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 3 tbsp unsalted butter, melted
Glaze (optional):
- ½ cup powdered sugar
- 1 tbsp fresh lemon juice
Directions:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, sour cream, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Pour the batter into the prepared pan, spreading it evenly.
- In a small bowl, mix the crumb topping ingredients until a coarse, sandy texture forms. Sprinkle evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- If using the glaze, whisk powdered sugar and lemon juice together until smooth. Drizzle over the cooled cake before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 285 kcal | Servings: 8 slices
History & Inspiration
Coffee cakes have long been a staple in many cultures, especially in European and American baking traditions. Unlike traditional cakes, coffee cakes are designed to be less sweet, making them a perfect companion for coffee or tea. The Lemon Raspberry Coffee Cake takes inspiration from classic coffee cakes but adds a fresh, tangy twist with zesty lemon and juicy raspberries. This combination of citrus and berries brings brightness to each bite, while the crumb topping adds texture and sweetness.
Lemon and raspberry pair beautifully together—the tartness of raspberries balances the citrusy zing of lemon, creating a refreshing contrast. This cake is ideal for breakfast, brunch, or an afternoon snack, offering a moist and tender crumb that makes every bite satisfying.
Key Features & Why You’ll Love This Recipe
✅ Bursting with Flavor – The zesty lemon and sweet-tart raspberries make this cake refreshing and light.
✅ Soft and Moist Texture – The addition of sour cream keeps the cake incredibly tender and rich.
✅ Crispy, Buttery Crumb Topping – A layer of sweet, golden streusel adds an irresistible crunch.
✅ Perfect for Any Occasion – Enjoy it as a morning treat, dessert, or a snack with coffee or tea.
✅ Easy to Make – Simple ingredients and step-by-step instructions make this a great recipe for beginners.
Tips for Success
🔹 Use Fresh or Frozen Raspberries – If using frozen raspberries, do not thaw them before adding to the batter to prevent excess moisture.
🔹 Don’t Overmix the Batter – Overmixing can lead to a dense cake. Stir until just combined to keep it light and fluffy.
🔹 Let the Cake Cool Completely – This allows the flavors to settle and prevents the crumb topping from becoming soggy.
🔹 Make it Ahead – This cake tastes even better the next day as the flavors meld together. Store in an airtight container for up to 3 days.
Variations & Customizations
🔸 Make it Dairy-Free – Use dairy-free butter, plant-based sour cream (such as coconut yogurt), and non-dairy milk.
🔸 Add a Nutty Crunch – Sprinkle chopped almonds, walnuts, or pecans over the crumb topping for extra texture.
🔸 Switch the Fruit – Swap raspberries with blueberries, blackberries, or even chopped strawberries for a different twist.
🔸 Drizzle with Lemon Glaze – The optional glaze (powdered sugar + lemon juice) adds extra sweetness and a beautiful finishing touch.
Storage & Freezing Instructions
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Refrigerator: Keeps well for 5-6 days when stored properly. Bring to room temperature before serving.
- Freezing: Wrap individual slices in plastic wrap, then place them in an airtight container. Freeze for up to 3 months. To enjoy, thaw overnight in the fridge and warm slightly before serving.
Pairing Suggestions
This Lemon Raspberry Coffee Cake pairs well with:
☕ Coffee or Tea – A cup of cappuccino, Earl Grey, or chamomile tea enhances the flavors.
🍯 Honey or Whipped Cream – Drizzle honey or add a dollop of whipped cream for extra indulgence.
🥄 Greek Yogurt – Serve alongside plain Greek yogurt for a balanced breakfast.
What Makes This Coffee Cake Special?
✔ Moist & Fluffy Texture – The addition of sour cream ensures a tender crumb that stays soft for days.
✔ Bright Citrus Flavor – The fresh lemon zest and juice create a vibrant, refreshing taste.
✔ Juicy Raspberries – These berries add a natural sweetness and slight tartness, balancing the cake beautifully.
✔ Crispy Crumb Topping – A buttery streusel layer provides a crunchy contrast to the soft cake.
✔ Simple & Quick to Make – No need for fancy ingredients; just basic pantry staples!
Baking Tips for Success
📌 Use Fresh or Frozen Raspberries – If using frozen raspberries, do not thaw before adding to the batter to prevent excess moisture.
📌 Don’t Overmix the Batter – Overmixing results in a dense cake; stir until just combined for the best texture.
📌 Use Room Temperature Ingredients – This helps everything blend smoothly, resulting in a lighter cake.
📌 Check for Doneness – Insert a toothpick in the center; it should come out clean or with a few crumbs (not wet batter).
Ingredient Substitutions & Variations
🟡 Make it Dairy-Free – Substitute butter with dairy-free margarine and use coconut yogurt instead of sour cream.
🔹 Try a Different Berry – Swap raspberries for blueberries, blackberries, or chopped strawberries for variety.
🍋 Extra Lemon Flavor – Increase the lemon zest to enhance the citrusy brightness.
🌰 Nutty Crunch – Sprinkle chopped almonds, walnuts, or pecans on the crumb topping for added texture.
🍯 Add a Honey Glaze – Drizzle warm honey over the cooled cake for a naturally sweet finish.
How to Store & Keep Fresh
🔸 Room Temperature – Store in an airtight container for up to 3 days.
🔸 Refrigeration – Keeps well for 5-6 days in the fridge. Let it come to room temperature before serving.
🔸 Freezing Instructions – Wrap individual slices in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. To enjoy, thaw overnight in the fridge and warm slightly before serving.
Perfect Pairings for Your Coffee Cake
☕ Hot Coffee or Tea – Enjoy with a latte, cappuccino, or herbal tea.
🍨 Vanilla Ice Cream – A warm slice paired with ice cream makes an indulgent dessert.
🍯 Honey Butter – Spread a little honey butter on a slice for a rich and comforting treat.
Conclusion
This Lemon Raspberry Coffee Cake is a perfect balance of zesty lemon, juicy raspberries, and a buttery crumb topping, making it ideal for breakfast, brunch, or an afternoon treat. Easy to make with simple ingredients, it stays moist and flavorful for days. Whether served with coffee, tea, or a scoop of ice cream, this cake is sure to impress. Enjoy every bite! 😊