Description
A gorgeous berry and lemon forward dessert this Lemon Raspberry Coffee Cake is exactly the kind of cake you make 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 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.
