Description
A simple coffee cake recipe featuring lemon zest and fresh raspberries.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1/2 cup fresh or frozen raspberries
- For the Streusel: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup cold unsalted butter cut into small pieces, 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
- In a medium bowl, whisk together the 1 3/4 cups flour and baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
- Gently fold in the raspberries. Pour the batter into the prepared baking pan.
- Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the batter.
- Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack before slicing and serving.
Notes
- If using frozen raspberries, do not thaw them before adding to the batter.
- You can substitute lemon juice for some of the milk if you prefer a stronger lemon flavor in the cake batter.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 60
Keywords: lemon raspberry coffee cake, breakfast cake, crumb cake, raspberry dessert, coffee cake recipe