Lemon Raspberry Coffee Cake

This Lemon Raspberry Coffee Cake has the most perfect moist consistency, loaded with juicy raspberries and fresh lemon flavor. The tender cake is infused with bright lemon zest, complemented by the tartness of fresh raspberries.

The cake features a buttery Lemon Streusel crumb topping, which bakes to a beautiful golden brown, adding a delightful crunch. Finally, it is drizzled with a Lemon Glaze that enhances the citrus flavor and adds a sweet, tangy finish to every bite. This cake is a delightful combination of textures and flavors, making it an irresistible treat for any occasion.

Lemon Raspberry Coffee Cake Recipe 

In this post, I will show you step-by-step how to make this impressive cake! There are many steps to this recipe, so you will find detailed instructions with pictures below. If you scroll to the bottom of this post, you can find the ingredient amounts. This recipe will yield one 8-inch cake.

What pan should I use?

I used a deep 8” springform pan to make this recipe. If your pan isn’t deep, use a 9” cake pan instead. A cheesecake, or a springform pan will also work as long as the bottom is entirely covered by parchment paper, so no batter will leak out.

Make the Lemon Streusel

First, let’s prepare the Lemon Streusel.

In a small bowl, combine the granulated sugar, brown sugar, lemon zest, and all purpose flour. 

Add the room temperature unsalted butter and use a fork to mix until it’s a crumbly. All the butter should be incorporated with the dry ingredients. Place it in the fridge while you make the cake batter.

Prepare the Raspberries

In another bowl, mix the fresh raspberries with 1 teaspoon of flour. If using frozen raspberries, place the bowl back in the freezer while you make the cake batter.

Make the Cake Batter

Preheat your oven to 350ºF. Line an 8-inch deep springform pan with parchment paper and spray it with oil, or grease it with butter. Sprinkle flour evenly to coat it.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Combine the sugar and lemon zest and rub together between your fingers to release the lemon’s natural oils. Set aside.

In another bowl use a hand mixer or stand mixer to beat the butter for about 3 minutes. Once creamy and lightened in color add the sugar and lemon zest mixture. 

Add 3 large eggs, one at a time to the butter mixture. Then add the vanilla extract and mix until combined. You can also add the vanilla extract along with the final egg.

Next, add the sour cream to the batter and mix.

Then, add half of the flour mixture and mix on low speed until incorporated.

Add the whole milk and lemon juice, and mix to combine.

Finish by adding the remaining dry ingredients and mix until combined.

You can finish folding with a spatula to combine the remaining dry ingredients with the batter, in order to avoid over mixing with the electric mixer.

The batter should be smooth.

Assemble the Cake

Spread about a third of the cake batter on the bottom of the prepared pan, smoothing it out with a spatula. Next sprinkle half of the raspberries coated in flour on top of the batter.

Top with another third of the batter and smooth it out and sprinkle the remaining raspberries on top. Top again with the remaining third of the batter. 

Finally, sprinkle the streusel crumb topping evenly on top of the batter. If it has clumped up in the fridge, crumble it with your fingers before spreading it.

Baking

Bake the cake in the preheated oven for 55 to 65 minutes. If the crumble starts browning too much towards the end and the center is not yet cooked, cover it with aluminum foil.

You will know the cake is done when the top is set and a toothpick inserted in the center comes out clean.

Let the cake cool for about 30 minutes to 1 hour before glazing and serving.

Make the Glaze

Make the glaze while the cake is baking or cooling. Beat the room temperature cream cheese and butter in a bowl with a hand mixer for 30 seconds. Add the powdered sugar and beat to combine. 

Next, add the lemon juice and mix. You can adjust the consistency of the glaze by adding more lemon juice to make it thinner, or more powdered sugar to make it thicker. 

Once the cake is cool enough to serve, drizzle this delicious glaze on top and serve!

You can also decorate the cake with fresh raspberries and lemon zest.

Storage

Store the Lemon Raspberry Coffee Cake in a sealed container without the glaze at room temperature for up to 2 days, or up to 5 days in the fridge. If you drizzle the glaze over the cake, store it in the fridge. Let the cake come to room temperature before serving.

This cake can also be stored in the freezer. Wrap it tightly with plastic wrap and place it in an airtight container. Store in the freezer for up to 1-2 months. Thaw in the fridge overnight and let it come to room temperature before serving.

Tips for making this recipe

• If you don’t have sour cream, you can substitute greek yogurt, although the cake may lose a bit of it’s richness. 
• Use fresh lemon zest: Rubbing the lemon zest with sugar helps release the essential oils, intensifying the lemon flavor in the cake. Always use fresh lemon zest for the best flavor.
• Chill the streusel: After mixing the streusel, chill it in the fridge. This helps keep the streusel crumbly and prevents it from melting into the cake during baking.
• Toss raspberries with flour: Coating the raspberries in a little flour prevents them from sinking to the bottom of the cake batter and ensures even distribution throughout the cake.
• Room temperature ingredients: Make sure the butter, eggs, sour cream, and cream cheese are at room temperature. This helps them incorporate better into the batter, resulting in a smoother and more uniform texture.
• If your oven runs hot, or if you are using fan forced convection oven, bake the cake at 325ºF instead of 350ºF.

Why You Will Love This Cake! 

You will love this Lemon Raspberry Coffee Cake for its refreshing blend of tart lemon and sweet raspberries, combined with a tender, moist cake base. The crunchy Lemon Streusel adds texture, while the Lemon Glaze provides a sweet-tart finish. This cake is perfect for breakfast, brunch, or dessert, bringing a burst of summer flavor to any occasion.

Lemon Raspberry Coffee Cake Variations 

Add a few different ingredients to the batter to elevate your crumb cake game:

• Almond Lemon Raspberry Coffee Cake: Add 1/2 cup of finely chopped almonds to the streusel for a nutty crunch.
• Lemon Blueberry Coffee Cake: Substitute raspberries with fresh or frozen blueberries for a different berry twist.
• Lemon Poppy Seed Raspberry Coffee Cake: Add 2 tbsp of poppy seeds to the cake batter for a delightful texture and flavor.

Other Recipe Suggestions

If you like my Lemon Raspberry Crumb Cake recipe, you’ll love these recipes too!

• Lemon Brownies
• Lemon Poppyseed Cupcakes
• Blueberry Coffee Cake
• Coffee Cake
• Blueberry Cake
• Raspberry Coconut Cake

I’d love to hear what you think! 

I love hearing feedback about my recipes so please let me know if you make it and tell me what you think! Leave a comment below, or you can share photos with me on Instagram or Facebook!

Lemon Raspberry Coffee Cake

Camila Hurst

This Lemon Raspberry Coffee Cake has a perfect moist consistency, loaded with juicy raspberries and fresh lemon taste. The cake features a Lemon Streusel on top, baked until golden brown, and then drizzled with a delicious Lemon Glaze on top.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Resting time 1 hour hr

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 310 kcal

Ingredients

  

1x2x3x

Lemon Streusel

• 3 tbsp granulated sugar 37 grams
• 1/3 cup brown sugar 40 grams
• 1 tbsplemon zest
• 1/2 cup all-purpose flour 63 grams
• 1/4 cup unsalted butter room temperature (56 grams)

Raspberries

• 2 cups raspberries fresh or frozen (280 grams)
• 1 tsp all-purpose flour

Lemon Raspberry Cake

• 1 1/4 cup granulated sugar 250 grams
• 3 tbsp lemon zest
• 2 cups all-purpose flour 254 grams
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 6 tbsp unsalted butter room temperature (85 grams)
• 3 large eggs room temperature
• 1 tsp pure vanilla extract
• 1/2 cup sour cream 122 grams
• 1/4 cup whole milk 60 ml
• 3 tbsp lemon juice

Glaze

• 1/4 cup cream cheese room temperature (56 grams)
• 1 tbsp unsalted butter room temperature (14 grams)
• 1/4 cup powdered sugar 31 grams
• 3 tbsp lemon juice

Instructions

 

Lemon Streusel

• Add the granulated sugar and brown sugar to a bowl with the lemon zest, rub them together between your fingers to incorporate. Add the flour and mix to combine. Add the softened butter to the bowl. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients.
• Place it in the fridge while you make the cake batter.

Raspberries

• Mix the raspberries with 2 tsp of flour in a bowl. Set it aside. If the raspberries you are using are frozen, place the bowl back in the freezer while you make the cake batter.

Lemon Raspberry Cake

• Pre-heat the oven to 350ºF.
• Line a cake pan with parchment paper and spray it with oil. Alternatively, you can grease the pan with butter, and sprinkleflour evenly all over to coat it entirely.
• I used a deep 8” springform pan to make this recipe. If your pan isn’t deep, use a 9” cake pan instead. A cheesecake, or a springform pan will also work as long as the bottom is entirely covered by parchment paper, so no batter will leak out.
• Place the granulated sugar and the lemon zest in a bowl. Use your hands to rub the sugar and the lemon zest together. The sugar crystals will help the lemon zest release its natural oils, and the taste of lemon will be stronger. Set aside.
• To a mixing bowl, add the 2 cups of flour with the bakingpowder, bakingsoda, and salt. Whisk to combine.
• In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter and sugar for about 3 minutes, until creamy and lightened in color.
• Add the eggs, one at a time, mixing until completely incorporated before adding the next egg.
• Add the vanilla extract and mix until combined.
• Add the sour cream and mix.
• Then, add half of the flour mixture and mix until incorporated on low speed.
• Add the milk and the lemon juice, mix to combine.
• Finish by adding the remaining dry ingredient mixture. Mix to combine.
• Spread about 1/3 of the cake batter on the bottom of the prepared pan. Use a spatula to make it even and smooth.
• Sprinkle half of the raspberries coated in flour on top of the batter.
• Top with another third of the batter, smooth it out with a spatula.
• Sprinkle the remaining raspberries on top.
• Top with the remaining third of the batter.
• Sprinkle the streusel mixture on top of the batter evenly. If it got clumped up together while in the fridge, crumble it up with your fingers before spreading it.

Baking

• Bake the cake in pre-heated oven for 55 to 65 minutes. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil. If your oven runs hot, or if using convection, bake the cake at 325ºF for longer if needed, to prevent it from becoming dry.
• You will know the cake is done baking when you touch the top of the cake and doesn’t feel soft or jiggly in the center underneath the crumble layer. Also insert a toothpick in the cake, and should come out clean, without any gooey batter attached.
• Let the cake cool down for about 30 min to 1 hour before serving.

Glaze

• To make the glaze, beat the cream cheese and butter for 30 seconds. Add the powdered sugar and beat to combine.
• Add 2 tbsp of lemon juice and mix.
• Then you can add the remaining tablespoon of lemon juice to make the glaze thinner, if needed.
• Once the glaze is smooth, it’s ready. If the glaze is too runny, add more powdered sugar to make it stiffer, and if it’s still not thin enough, add more lemon juice by the teaspoons, until the desired drizzling consistency is achieved.

Storage

• Store the cake in a sealed container without the glaze at room temperature for up to 2 days, or up to 5 days in the fridge. If you drizzle the glaze over the cake, it has to be stored in the fridge, because of the cream cheese.
• Once the cake has been stored in the fridge, it has to come to room temperature before being served.
• The cake can also be stored in the freezer. Wrap it tightly with plastic wrap, and place it in an air-tight container. Store in the freezer for up to 1-2 months. Thaw in the fridge overnight, and let it come to room temperature before serving it.

Notes

Raspberries: You can either use frozen raspberries or fresh raspberries.

Berries: You can substitute the raspberries for other berries, such as chopped strawberries, or blueberries, or even cherries as well.

Sour cream: The sour cream can be substituted for yogurt, but the cake will lose a bit of its richness, probably not noticeably enough though.

Nutrition

Calories: 310kcal

Keyword cake, lemon, raspberry

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