Imagine a dessert that combines the bright, zesty punch of lemon with the sweet, juicy burst of fresh raspberries, all nestled in a tender, moist coffee cake that's practically begging to be devoured. This Lemon Raspberry Coffee Cake isn't just a recipe—it's a culinary experience that transforms an ordinary morning into an extraordinary celebration of flavor. Whether you're hosting a brunch, looking for the perfect weekend treat, or simply craving something spectacularly delicious, this coffee cake will become your new obsession!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the dry ingredient mixture aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the lemon zest and sour cream until fully incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in half of the fresh raspberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Scatter the remaining raspberries on top of the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the coffee cake cool in the pan for 15-20 minutes before slicing and serving.
- Optional: Dust with powdered sugar or drizzle with a simple lemon glaze for added sweetness and presentation.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for smoother mixing and better texture.
- Don't Overmix: Gently fold ingredients to keep the cake tender. Overmixing can lead to a tough, dense cake.
- Raspberry Placement: By folding half the raspberries into the batter and sprinkling the rest on top, you'll get beautiful color distribution and bursts of fruit in every bite.
- Check for Doneness: Use the toothpick test—it should come out with just a few moist crumbs, not completely wet.
- Cooling is Crucial: Allow the cake to cool in the pan for 15-20 minutes to help it set and make slicing easier.
- Optional Enhancements: Consider a lemon glaze or dusting of powdered sugar for extra pizzazz!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
