Lemon Raspberry Coffee Cake – because who says you can’t mix tart and sweet like a pro? This cake is your excuse to pretend you’re fancy while indulging in the perfect balance of tangy lemon and sweet raspberries. It’s light, fluffy, and delivers just the right hit of citrusy zing with every bite. Honestly, if your coffee cake doesn’t make you feel a little superior, you’re doing it wrong. It’s time to elevate your mornings, or maybe your afternoon snack game. Either way, this cake won’t disappoint.
Lemon Raspberry Coffee Cake
A zesty, light cake with a tart raspberry swirl, and a citrusy lemon flavor that will make your taste buds dance.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Raspberry Swirl:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until creamy. Add eggs, lemon zest, lemon juice, and vanilla.
- Mix in the dry ingredients, alternating with sour cream.
- In a separate bowl, mash the raspberries and mix with sugar to create the swirl.
- Pour the cake batter into the prepared pan. Drop spoonfuls of raspberry mixture over the batter and swirl with a knife.
- Bake for 30 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin C: 6%
- Calcium: 3%
- Iron: 4%
- Vitamin A: 8%
- Potassium: 3%
Additional Notes
- You can add a drizzle of lemon glaze to enhance the citrus flavor.
- Store leftovers in an airtight container for up to 3 days.
