A gorgeous berry and lemon forward dessert, this Lemon Raspberry Coffee Cake is exactly the kind of cake when you want to impress a crowd. The recipe starts with a lemon and raspberry-infused cake batter. Then, the cake is topped with a lemon and almond crumb topping and for the perfect texture and a little crunch. It’s finished with a sweet lemon icing to ensure every bite is bursting with flavor. The end result is an elegant cake that’s tastes just as good as it looks!
A Lemon Raspberry Coffee Cake That Tastes Just as Good as It Looks
A few simple reasons why I know you’ll love this cake!
- It’s packed with fresh raspberries – you get fresh, juicy berries in every bite.
- The lemon flavor is BOLD – I LOVE lemon desserts, and one of my biggest pet peeves is when recipes skimp on the lemon flavor. So, for this coffee cake, I use lemon zest in every layer and infuse the icing with lemon juice for good measure.
- It’s perfect for spring and summer! – Bright and flavorful, this coffee cake with lemon and raspberries is perfect for warm weather and is always a crowd-pleaser for brunches and cookouts.
— Ashlea
Key Recipe Ingredients
- Granulated Sugar: This sweetens the crumb topping and cake batter.
- Flour: You’ll need 2 1/2 cups of regular all-purpose flour for this recipe. I’ve also included notes below on how to keep this recipe gluten free, if needed.
- Lemon Zest and Juice: This recipe calls for plenty of lemon zest stirred into the topping, cake batter, and icing, ensuring every bite bursts with bright lemon flavor. Then, I add lemon juice to the icing for good measure.
- Sliced Almonds: These add a delicious crunch and a nutty taste to the crumb topping.
- Greek Yogurt: Whole milk Greek yogurt helps keep the cake moist and tender while adding a subtle tang.
- Eggs: You’ll need 2 large eggs to help give the cake structure.
- Fresh Raspberries: We’re using 1 ½ cups of fresh raspberries in the cake.
- Confectioner’s Sugar: This forms the base of the lemon icing.
Ingredient Substitutions
- Greek Yogurt – whole milk Greek yogurt can be swapped for sour cream or a dairy-free yogurt.
- Flour – need to keep this recipe entirely gluten free? You can swap the all-purpose flour for a gluten free cup for cup flour instead. My favorite gluten free flour replacement to use is CUP 4 CUP GLUTEN FREE FLOUR. It always works well for me as a 1 to 1 swap for all-purpose flour. Please note that you cannot substitute almond flour, coconut flour, or cassava flour 1:1 in this recipe.
- Raspberries – if you don’t have fresh raspberries, you can swap them for frozen. If using frozen berries, do not thaw them before using. Also, because the berries will be frozen, you may need to increase the bake time by a few minutes.
How to Make This Lemon Raspberry Coffee Cake Recipe
- Make the crumb topping. Add all the topping ingredients to a bowl, and use your fingers to mix until a crumbly consistency forms.
- Prep the dry ingredients and raspberries. Next, add the dry cake ingredients to a bowl and whisk to combine. In a separate bowl, top the berries with one tablespoon of the flour mixture, and gently toss to coat them completely.
- Make the coffee cake batter. Add the wet ingredients and sugar to a mixing bowl, and whisk to combine. Then, fold the dry ingredients into the wet ingredients, and add the flour-coated raspberries.
- Layer. Transfer the cake batter to the prepared baking dish, and sprinkle the crumb topping evenly over the top.
- Bake. Transfer the cake to the preheated oven, and bake until a toothpick comes out clean when inserted into the middle of the cake. Tent the cake with foil if the top starts to become too brown.
- Make the icing. While the cake bakes, whisk the icing ingredients in a bowl until smooth.
- Cool and serve! Let your lemon raspberry coffee cake cool slightly. Then, drizzle the icing on top, slice, and enjoy!
How to Store and Reheat
Store: If you plan to eat this lemon raspberry coffee cake within a few days, you can leave it wrapped tightly or in an air-tight container on the counter for 2 to 3 days. If you would like the cake to last a bit longer, you can wrap it tightly and store it in the fridge for up to a week.
Freezing: You can also freeze this coffee cake! First, slice the cake into even slices and then wrap them individually in food-safe plastic wrap. Then, transfer the cake slices to a freezer-safe storage bag. Store the sliced cake for up to 3 months. If you are freezing, I recommend waiting to put any of the icing on the cake until after it is thawed.
Reheat: You can reheat a slice of the coffee cake from frozen in the oven at 350 degrees Fahrenheit until warmed through. I like to wrap the cake in a bit of aluminum foil before placing it in the oven to reheat. To reheat out of the fridge, you can place a slice in the microwave for 15-30 seconds at a time until it is warmed through.
More Really Delicious Recipes:
- Lemon Raspberry Sweet Rolls
- The Best Strawberry Crisp
- Blueberry Lemon Coffee Cake
- Lemon Poppy Seed Bread with Lemon Icing
- Homemade Blueberry Jam
- Lemon Blueberry Sweet Rolls
I hope you give this Lemon Raspberry Coffee Cake recipe a try! The lemon icing takes the cake to the next level and it’s so good! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
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Lemon Raspberry Coffee Cake with Delicious Lemon Icing
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 9 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A gorgeous berry and lemon forward dessert this Lemon Raspberry Coffee Cake is exactly the kind of cake when you want to impress a crowd. The recipe starts with a lemon and raspberry-infused cake batter. Then, the cake is topped with a lemon and almond crumb topping and for the perfect texture and a little crunch. It’s finished with a sweet lemon icing to ensure every bite is bursting with flavor. The end result is an elegant cake that’s tastes just as good as it looks!
Ingredients
Crumb Topping
- 1/2 cup granulated sugar
- 1/2 cup flour
- 1 teaspoon lemon zest
- 1/4 cup sliced almonds
- 1/4 teaspoon salt
- 4 tablespoons butter, softened
Coffee Cake Batter
- 6 tablespoons butter, melted
- 1 cup whole milk Greek yogurt
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 2 eggs
- 2/3 cup granulated sugar
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups fresh raspberries
Lemon Icing
- 3/4 cup confectioner’s sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Instructions
- Preheat your oven to 350 degrees and line an 8×8 baking dish with parchment paper.
- Make the Crumb Topping: Add the softened butter, sugar, all purpose flour, almonds, lemon zest, and salt to a small mixing bowl. Work the butter into the flour and sugar with your fingers until a crumble has formed.
- Prep the dry ingredients and raspberries: To a mixing bowl, add the all purpose flour, salt, baking powder, and baking soda. Whisk together until well combined. Next, add the cleaned raspberries to another bowl and then add one tablespoon of the flour mixture. Gently toss the raspberries until well coated.
- Make the Coffee Cake Batter: Add the melted butter, Greek yogurt, vanilla extract, lemon zest, eggs, and sugar to a large mixing bowl. Whisk together until well combined.
- Gently fold the dry ingredients into the wet ingredients until you have a thick batter. Then, add the flour coated raspberries to the batter, gently folding them in just enough to incorporate them into the batter.
- Transfer the batter into the prepared baking dish. Next, sprinkle the crumb topping evenly over the coffee cake.
- Bake the coffee cake at 350 degrees for 55-60 minutes or until a toothpick comes out clean when inserted into the middle of the cake. Tent the cake with foil if the top starts to become too brown.
- Make the Icing: Add the confectioner’s sugar, lemon juice, vanilla extract, and lemon zest to a mixing bowl. Whisk together until well combined and smooth.
- Let the coffee cake cool for 15-20 minutes before drizzling the icing over the cake while warm. Slice into 9 squares and enjoy!
Notes
Store: If you plan to eat this lemon raspberry coffee cake within a few days, you can leave it wrapped tightly or in an air-tight container on the counter for 2 to 3 days. If you would like the cake to last a bit longer, you can wrap it tightly and store it in the fridge for up to a week.
Freezing: You can also freeze this coffee cake! First, slice the cake into even slices and then wrap them individually in food-safe plastic wrap. Then, transfer the cake slices to a freezer-safe storage bag. Store the sliced cake for up to 3 months. If you are freezing, I recommend waiting to put any of the icing on the cake until after it is thawed.
Reheat: You can reheat a slice of the coffee cake from frozen in the oven at 350 degrees Fahrenheit until warmed through. I like to wrap the cake in a bit of aluminum foil before placing it in the oven to reheat. To reheat out of the fridge, you can place a slice in the microwave for 15-30 seconds at a time until it is warmed through.
Photography: Sasha Hooper
