You thought raspberries and lemons couldn’t work together? Think again. This cake proves that tart meets sweet perfectly. Packed with bold flavors, it’s not your average coffee cake. We’re talking about a citrusy burst that wakes you up, combined with juicy raspberries that make your taste buds do a happy dance. Forget the over-complicated, boring cakes that promise nothing. This one delivers. It’s simple, but it’s bold, balancing sweetness with a refreshing zing. You’ll get why it’s called “coffee cake” when it makes your coffee seem extra special. Go ahead—skip the usual and embrace the zest.
Raspberry Lemon Coffee Cake
This Raspberry Lemon Coffee Cake combines fresh raspberries and zesty lemon for a perfectly balanced, flavorful treat. It’s simple, yet unforgettable.
Ingredients
For the Cake:
- All-purpose flour: 1 ½ cups
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Sugar: ¾ cup
- Salt: ¼ teaspoon
- Unsalted butter softened: ½ cup
- Eggs: 2 large
- Lemon zest: 1 tablespoon
- Lemon juice: 2 tablespoons
- Almond milk or any milk: ½ cup
- Vanilla extract: 1 teaspoon
For the Raspberry Layer:
- Fresh raspberries: 1 cup
For the Streusel Topping:
- All-purpose flour: ¼ cup
- Sugar: ¼ cup
- Ground cinnamon: ½ teaspoon
- Unsalted butter melted: 2 tablespoons
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square pan.
- In a bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Set aside.
- In a separate bowl, beat softened butter and eggs until smooth.
- Add almond milk, lemon zest, and lemon juice, mixing until combined.
- Gradually fold in the dry ingredients, stirring until just combined.
Assemble the Cake:
- Pour half the batter into the prepared pan.
- Gently scatter raspberries on top of the batter.
- Spread the remaining batter over the raspberries.
Make the Streusel Topping:
- Combine flour, sugar, cinnamon, and melted butter. Sprinkle this mixture over the top of the batter.
Bake:
- Bake for 40 minutes or until a toothpick comes out clean. Let it cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 230
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 4%
- Iron: 5%
- Vitamin C: 8%
- Potassium: 3%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a dash of almond extract for an extra depth of flavor.
- Frozen raspberries work well if fresh ones aren’t available.
- Drizzle the cake with a simple lemon glaze to add a bit of sweetness and extra zest.
