The Ultimate Moist Raspberry Lemon Coffee Cake: A Zesty Streusel Delight
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Prepare yourself for an extraordinary baking experience with this truly amazing Raspberry Lemon Coffee Cake! This isn’t just any coffee cake; it’s a culinary masterpiece featuring a wonderfully moist and tender lemon-infused cake base, generously studded with vibrant, juicy raspberries. Each bite offers a delightful burst of fresh, tangy fruit that perfectly complements the rich lemon flavor. Topping this exquisite cake is a golden, crunchy streusel crumble that provides a delightful textural contrast, while a bright, zesty lemon glaze adds a final flourish of sweet and tangy perfection. Whether you’re hosting a cozy gathering at home, planning a special brunch, or simply craving a comforting treat, this coffee cake is guaranteed to impress and satisfy.
For all raspberry and lemon enthusiasts, this Lemon Raspberry Coffee Cake recipe is an absolute must-try! It promises a sensational treat, ideal for a leisurely breakfast, an elegant brunch centerpiece, or a delightful afternoon snack. The cake itself boasts an incredibly soft, buttery texture, imbued with the bright zest and tang of fresh lemon, perfectly balanced by the sweet-tart explosion of fresh raspberries. A key ingredient, sour cream, contributes significantly to its ultra-moist and tender crumb. The generous, buttery crumble topping adds a craveable crunch, while the luscious lemon glaze ties all the flavors together with a beautiful, shiny finish.
If you’re looking for more fresh and fruity cake ideas, be sure to explore our other popular recipes like the comforting Strawberry Crumble Cake, the classic Apple Crumb Cake, and the delightful Blueberry Coffee Cake. Each one offers a unique twist on the beloved crumble cake concept, perfect for any season or occasion.
WHY THIS RECIPE WORKS
This Raspberry Lemon Coffee Cake isn’t just delicious; it’s designed to be a standout. Here’s what makes this recipe a guaranteed success:
- Rich Lemon Cake Base: Our lemon cake is truly exceptional. We incorporate both fresh lemon zest and lemon juice directly into the batter, ensuring a deep, vibrant lemon flavor that permeates every bite. This isn’t just a hint of lemon; it’s a delightful, zesty presence that brightens the entire cake and pairs wonderfully with the sweet raspberries.
- Juicy Raspberry Bursts: Fresh or frozen raspberries are generously scattered throughout the cake batter. As the cake bakes, these berries soften and release their juices, creating pockets of intensely fruity flavor. These delightful bursts of sweet-tart raspberries provide a fantastic contrast to the rich, buttery cake and make for an irresistible bite.
- Irresistible Crumble Topping: No coffee cake is complete without a perfect crumble, and ours delivers! This cake is crowned with a generous layer of buttery, sweet streusel that bakes into a beautifully golden and crunchy topping. The crumble adds a crucial textural element, providing a satisfying crunch that beautifully contrasts with the soft, moist cake beneath. It’s truly the crown jewel of this dessert.
- Elegant Lemon Glaze Finish: To elevate this coffee cake to new heights, a silky, bright lemon glaze is drizzled over the cooled cake. This simple yet effective addition provides a wonderful zesty tang and a touch of sweetness, sealing in moisture and adding a professional, inviting finish. It’s the perfect final touch that ties all the layers of flavor together.
INGREDIENT NOTES
Understanding the role of each ingredient is key to successful baking. Here are some detailed notes on the essential components for this delightful Raspberry Lemon Coffee Cake. For a full, precise list of quantities and detailed instructions, please refer to the complete recipe card below.
- All-purpose flour: This provides the primary structure of your cake and crumble. Using all-purpose flour with a protein content between 10-11% is ideal as it creates a light, tender, and airy cake crumb without being overly dense or chewy. For best results, always sift your flour to prevent lumps and ensure even distribution.
- Sugar (Granulated): Beyond just sweetness, granulated sugar plays a vital role in keeping the cake moist and tender by attracting and retaining moisture. It also contributes to the cake’s golden-brown crust and helps cream with the butter to create a light, fluffy batter.
- Baking powder and baking soda: These are your leavening agents. Baking powder provides the primary lift, while baking soda reacts with the acidic sour cream and lemon juice to create additional carbon dioxide bubbles, ensuring your cake rises beautifully and achieves a light, fluffy texture. Always ensure they are fresh for maximum effectiveness.
- Salt: A small amount of salt is crucial. It doesn’t just make things salty; it enhances and balances all the other flavors in the cake, particularly the sweet and tangy notes of lemon and raspberry, preventing the cake from tasting flat.
- Eggs: Eggs act as a binder, provide structure, add richness, and contribute to the cake’s overall moisture. It’s essential to use room temperature eggs, as they emulsify more easily with the butter and sugar, resulting in a smoother, more uniform batter and a finer crumb. Take them out of the fridge 1-2 hours before you plan to bake.
- Oil (Vegetable): Using a neutral-flavored oil, such as canola oil or avocado oil, alongside butter helps to keep the cake incredibly moist. Oil remains liquid at room temperature, contributing to a consistently tender crumb that stays fresh longer than cakes made with butter alone.
- Sour cream: This is a star ingredient for moisture and tenderness! Sour cream adds a luxurious richness and a slight tang that beautifully complements the lemon. Its acidity works with the baking soda to promote lift, while its fat content ensures an exceptionally soft, moist texture and a stable cake structure. Ensure it’s at room temperature for smooth incorporation.
- Butter: Used in both the cake and the crumble, butter provides unparalleled flavor, richness, and tenderness. For the cake, make sure your butter is at room temperature so it can be properly creamed with the sugar, incorporating air for a light texture. For the crumble, room temperature butter makes it easier to combine with the flour and sugar to form those perfect crumbles.
- Raspberries: The star fruit of this cake! I personally prefer using fresh raspberries for their vibrant flavor and firmer texture, but high-quality frozen raspberries work wonderfully too. If using frozen, there’s no need to thaw them beforehand; simply toss them with cornstarch as instructed to prevent them from sinking to the bottom of the batter.
- Lemon Zest & Juice: Fresh lemon zest provides aromatic citrus oils for an intense lemon flavor, while fresh lemon juice adds a bright, tangy acidity. Always zest your lemon before juicing!
- Vanilla Extract: A splash of vanilla extract deepens the overall flavor profile of the cake, adding a warm, sweet note that enhances both the lemon and raspberry.
- Cornstarch: When baking with fresh or frozen berries, tossing them in cornstarch helps them hold their shape and prevents them from sinking to the bottom of the cake batter, ensuring they are evenly distributed throughout.
STEP BY STEP INSTRUCTIONS
Creating this Raspberry Lemon Coffee Cake is a rewarding baking project. Follow these detailed steps to ensure a perfect result every time. This recipe primarily requires an electric mixer (either a hand mixer or stand mixer), two large mixing bowls, and a rubber spatula for gentle folding.
The complete, precise recipe with all measurements can be found in the recipe card below.
Begin by preparing your oven and baking pan: Preheat your oven to 175ºC (350ºF) for a conventional oven. Prepare a 23 cm (9-inch) springform pan by greasing it lightly and lining the bottom with parchment paper. This ensures easy release after baking.
STEP 1: Prepare the Crumble Topping. In a medium-sized bowl, combine all the ingredients for the crumble topping (flour, granulated sugar, and room temperature butter). Using your fingertips, a pastry blender, or a fork, mix these ingredients together until a coarse, crumbly texture forms and no dry streaks of flour remain. The mixture should resemble wet sand with some larger pea-sized crumbs. Set this aside to use later.
STEP 2: Cream Butter and Sugar. For the cake batter, in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the softened butter, fresh lemon zest, and granulated sugar. Beat this mixture on high speed for about 3 minutes until it becomes light, fluffy, and pale in color. This creaming process incorporates air, which is crucial for a tender cake.
STEP 3: Incorporate Eggs and Dry Ingredients. Add the eggs one at a time to the creamed butter mixture, beating on low speed until each egg is just combined before adding the next. Scrape down the sides of the bowl as needed. Once the eggs are incorporated, add half of the sifted dry ingredients (flour, baking powder, salt) to the wet mixture. Mix on low speed until just combined, being careful not to overmix.
STEP 4: Add Wet Ingredients. Next, pour in the lemon juice, room temperature sour cream, neutral vegetable oil, and vanilla extract. Mix on low speed until these wet ingredients are just combined into the batter. Then, add the remaining half of the dry ingredients and mix again on low speed until the flour streaks have just disappeared and the batter is smooth. Avoid overmixing, as this can lead to a tough cake.
STEP 5: Fold in Raspberries and Assemble. In a separate small bowl, gently toss the clean and dry raspberries with cornstarch. This step helps prevent the raspberries from sinking to the bottom of the cake during baking. Add about half of the cornstarch-coated raspberries into the cake batter. Using a rubber spatula, gently fold them in until they are evenly distributed. Pour the cake batter into your prepared springform pan, spreading it evenly. Then, sprinkle the remaining raspberries over the top of the batter in the pan. Finally, evenly distribute the prepared crumble topping over the raspberries and cake batter.
STEP 6: Bake and Cool. Transfer the assembled cake to your preheated oven. Bake for 45-55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean (without wet batter attached). Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. After this initial cooling, carefully run a thin knife around the edge of the cake to loosen it, then unclip and remove the springform pan. Allow the cake to cool completely on the wire rack before applying the glaze. This step is crucial for the cake to set properly and for the glaze to adhere beautifully.
EXPERT BAKING TIPS
Achieving baking perfection often comes down to a few key techniques and insights. Incorporate these expert tips to ensure your Raspberry Lemon Coffee Cake turns out flawless every time:
- Use a Kitchen Scale for Precision: Baking is a science, and precision in measurements makes all the difference. My recipes, including this one, default to grams because it is the most accurate way to measure ingredients. Volume measurements (cups) can vary widely depending on how ingredients are scooped and leveled. Using a digital kitchen scale ensures consistent results, leading to a perfectly balanced and textured cake. It’s a small investment that significantly elevates your baking game.
- Avoid Overmixing the Batter: Once you start adding the dry ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour too much, which can result in a tough, dense, and chewy cake rather than the desired light and tender crumb. After all ingredients are mostly mixed, I always use a rubber spatula to give the batter one final, gentle fold by hand. This ensures everything at the bottom and sides of the mixing bowl is fully incorporated without overworking the gluten.
- Choose the Right Baking Pan: The type of baking pan you use can impact the final texture and color of your cake. For the best result with this coffee cake, I highly recommend using an aluminum baking pan, which is typically light in color. Light-colored pans reflect heat, allowing the cake to bake more gently and evenly, resulting in a softer, golden-brown crust and a consistently moist interior. If you use a dark-colored baking pan, it will absorb more heat, which can lead to a darker, crispier crust and a potentially drier cake as it bakes faster around the edges. Always ensure your pan is properly greased and lined with parchment paper for easy removal.
- Room Temperature Ingredients are Non-Negotiable: This cannot be stressed enough! Ingredients like butter, eggs, and sour cream that are at room temperature emulsify far better than cold ingredients. When butter is creamed with sugar, it traps air, which is essential for lift and tenderness. Cold butter won’t cream properly. Cold eggs and sour cream can cause the batter to curdle and affect the texture. Plan ahead and take these ingredients out of the fridge at least 1-2 hours before you start baking.
- Don’t Rush the Cooling Process: It can be tempting to slice into a warm cake, but patience is a virtue here. Allowing the cake to cool completely on a wire rack is crucial. Cooling allows the cake’s structure to set, prevents it from crumbling, and ensures the glaze will set properly without melting off. The internal temperature of the cake continues to stabilize as it cools, leading to a superior texture and flavor.
FAQ
Absolutely! While the lemon glaze adds a wonderful zesty finish and extra moisture, this coffee cake is incredibly delicious and flavorful on its own. If you prefer a less sweet option or want to let the pure cake and crumble flavors shine, feel free to omit the glaze.
Yes, this cake is excellent for making in advance! It holds its moisture and flavor remarkably well. Simply store the cooled cake in an airtight container or cover it tightly with plastic wrap at room temperature. It will remain fresh and delicious for 2-3 days, making it a perfect make-ahead option for entertaining.
The best way to check for doneness is by using a cake tester or a simple toothpick. Once the recommended baking time has passed, insert the tester into the very center of the cake. If it comes out clean, with no wet batter or raw crumbs attached, then your cake is perfectly baked and ready to be removed from the oven.
Yes, if you don’t have sour cream on hand, plain full-fat Greek yogurt is an excellent substitute. It can be switched out at a 1:1 ratio. The Greek yogurt will provide a similar tang, richness, and moisture to the cake, ensuring a delicious result.
Absolutely! This coffee cake recipe is quite versatile. While raspberries are wonderful, you can easily swap them out for other berries like blueberries, blackberries, or even a mix of berries. Just ensure they are fresh or properly tossed in cornstarch if frozen.
HOW TO STORE
To maintain the delicious freshness and moist texture of your Raspberry Lemon Coffee Cake, proper storage is key. Once the cake has cooled completely to room temperature (and the glaze has set, if using), transfer it to an airtight container. Alternatively, you can cover it tightly with several layers of plastic wrap. Store the cake at room temperature on your counter. It is best enjoyed within 2-3 days of baking. For longer storage, you can freeze individual slices, wrapped tightly, for up to 2-3 months. Thaw frozen slices at room temperature before serving.
Other Cake Recipes To Try
- Red Velvet Cookies with Cream Cheese Frosting
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
If you loved this recipe, please make sure to leave a STAR REVIEW! Your feedback means a lot. Don’t forget to tag me on Instagram @juliemarieeats to share your creations. For more delicious baking ideas and inspiration, be sure to follow me on Pinterest.
Raspberry Lemon Coffee Cake
Pin Recipe
Equipment
- 23 cm / 9-inch spring pan
- Stand Mixer
- Hand Mixer
Ingredients
CRUMBLE
- 120 g all-purpose flour
- 200 g granulated sugar
- 90 g butter room temperature
RASPBERRY LEMON CAKE
- 220 g all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 85 g butter room temperature
- 150 g granulated sugar
- 1 tablespoon lemon zest zest of about 1 lemon
- 2 eggs room temperature
- 1 tablespoon lemon juice
- 150 g sour cream 14-18% room temperature
- 25 g vegetable oil e.g. canola oil or avocado oil
- 1 teaspoon vanilla extract
- 200 g raspberries (I prefer fresh but you can use both fresh or frozen raspberries)
- 2 teaspoon cornstarch
GLAZE
- 60 g powdered sugar
- 2 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon sour cream 14-18% to thicken the glaze
Instructions
CRUMBLE
- For the crumble, add all of the ingredients to a bowl and mix it together, either by hand using a fork or with an electric mixer, until a crumbly structure forms and there is no dry flour left. Set it aside while preparing the cake.120 g all-purpose flour, 200 g granulated sugar, 90 g butter
RASPBERRY LEMON CAKE
- Preheat the oven at 175ºC/350ºF (conventional oven) and prepare a 23 cm/9-inch springform pan with parchment paper on the bottom.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.220 g all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt
- In a large mixing bowl, using an electric hand mixer or a stand mixer with the paddle attachment, add the room temperature butter, fresh lemon zest, and granulated sugar. Cream on high speed for 3 minutes until the mixture is light, fluffy, and pale.85 g butter, 150 g granulated sugar, 1 tablespoon lemon zest
- Add the room temperature eggs one at a time to the butter mixture, mixing on low speed until each egg is just combined before adding the next. Scrape down the sides of the bowl as needed.2 eggs
- Continue by adding half of the sifted dry ingredients to the wet mixture. Mix on low speed until just combined, ensuring not to overmix.
- Then, add the lemon juice, sour cream, vegetable oil, and vanilla extract. Mix until just combined. Finally, add the other half of the dry ingredients and mix on low speed until the batter is smooth and no dry streaks remain. Avoid overmixing.1 tablespoon lemon juice, 150 g sour cream 14-18%, 25 g vegetable oil, 1 teaspoon vanilla extract
- In a small bowl, gently toss the clean and dry raspberries with the cornstarch. Add half of the coated raspberries into the cake batter, and gently fold them in using a rubber spatula to avoid crushing them.200 g raspberries, 2 teaspoon cornstarch
- Pour the cake batter into the prepared springform pan and spread it evenly. Sprinkle the remaining raspberries over the top of the batter. Finally, generously scatter the crumble topping evenly over the entire surface of the cake.
- Bake for 45-55 minutes, or until a cake tester inserted into the center comes out clean. Once baked, remove the cake from the oven. Let it cool in the pan for 10-15 minutes on a wire rack. Then, gently run a thin knife along the edge of the cake to loosen it, unclip the springform, and allow the cake to cool completely on the wire rack before glazing.
LEMON GLAZE
- While the cake is cooling, prepare the glaze. In a small bowl, stir together all the glaze ingredients (powdered sugar, lemon juice, vanilla extract, and sour cream) until completely smooth and free of lumps. Once the cake has cooled completely, drizzle the lemon glaze generously over the top. Allow the glaze to set for a few minutes before slicing and serving.60 g powdered sugar, 2 teaspoon lemon juice, ½ teaspoon vanilla extract, ½ teaspoon sour cream 14-18%