Name: Lemon Raspberry Coffee Cake with Lemon Icing Recipe
Prep time: 25 min
Cook time: PT-497727H45M46S
Total time: PT-497727H45M46S
Cuisine: American
Ingredients: 4 tablespoons butter, softened; 1/2 cup granulated sugar; 1/2 cup all purpose flour; 1/4 cup sliced almonds; 1 teaspoon lemon zest; 1/4 teaspoon salt; 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; 3/4 cup confectioner’s sugar; 1 1/2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1/2 teaspoon lemon zest

Jump to Recipe· 4.4 from 5 reviews

If you have a soft spot for bright, fresh flavors paired with tender, moist cake, then you are in for a treat with this Lemon Raspberry Coffee Cake with Lemon Icing Recipe. It’s a perfect balance of tangy lemon and sweet raspberries wrapped in a buttery cake topped with a crunchy almond crumb and finished with a luscious lemon icing that drizzles down every slice. This delightful coffee cake makes the ideal centerpiece for weekend brunch, an afternoon tea, or simply a joyful indulgence any day of the week. Let me take you through how to create this delicious masterpiece that’s sure to become one of your new favorites.

Ingredients You'll Need

A top-down view of various baking ingredients placed on a light pink surface with a white marbled texture. There are 13 round white bowls, each holding different ingredients: two brown eggs in the top left, cubed pale yellow butter to the right, a bowl of smooth white cream with a silver spoon inside on the right center, a bowl full of bright red fresh raspberries in the bottom center, a bowl of white flour in the bottom right, granulated white sugar placed near the center, white powdered sugar in the bottom left, light brown sliced almonds near the eggs, a small bowl with amber-colored vanilla extract, and smaller bowls containing salt, baking powder, and lemon zest. Also, three loose raspberries and two yellow lemons with a net bag are placed on the surface. photo taken with an iphone --ar 4:5 --v 7

This Lemon Raspberry Coffee Cake with Lemon Icing Recipe shines thanks to its simple yet essential ingredients. Each one plays an important role, from creating the tender crumb and adding bright, zesty notes to delivering fresh fruit bursts and a perfectly sweet finish.

Granulated sugar: Sweetens and helps to create a tender crumb in both the topping and batter.
All purpose flour: Provides the sturdy structure necessary for this coffee cake's soft, moist texture.
Lemon zest: Infuses every bite with fresh, citrusy brightness that’s the star of the show.
Sliced almonds: Adds a delightful crunch and nutty flavor to the crumb topping.
Salt: Enhances the sweetness and balances the flavors perfectly.
Butter (softened and melted): Imparts richness and moisture while helping form the crumbly topping.
Whole milk Greek yogurt: Keeps the cake incredibly moist and adds a subtle tang to complement the lemon.
Vanilla extract: Rounds out the flavors with a sweet, aromatic note.
Eggs: Bind the ingredients together and give the cake its beautiful rise.
Baking powder and baking soda: Work as leavening agents for a light, fluffy texture.
Fresh raspberries: Offer juicy bursts of tartness contrasting the sweet batter and tangy lemon.
Confectioner’s sugar: The base of the luscious lemon icing glaze.
Fresh lemon juice: Delivers vibrant acidity for that perfect zing in the icing.

How to Make Lemon Raspberry Coffee Cake with Lemon Icing Recipe

Step 1: Prepare Your Oven and Pan

First things first, preheat your oven to 350 degrees Fahrenheit and line an 8×8 baking dish with parchment paper. This setup helps your cake bake evenly and ensures it slips out effortlessly once done.

Step 2: Make the Crumb Topping

In a small bowl, combine softened butter, sugar, flour, sliced almonds, lemon zest, and salt. Use your fingers to work the butter into the dry ingredients until crumbly bits form. This topping will bake into a crunchy, flavorful layer that adds irresistible texture to your coffee cake.

Step 3: Prep Dry Ingredients and Toss Raspberries

Whisk together flour, salt, baking powder, and baking soda in a bowl to evenly distribute the leavening agents. Coat the fresh raspberries with a tablespoon of this flour mixture gently; this keeps the berries from sinking during baking and prevents their juice from bleeding too much into the batter.

Step 4: Mix the Coffee Cake Batter

In a large bowl, whisk melted butter, Greek yogurt, vanilla extract, lemon zest, eggs, and sugar until smooth and creamy. Then fold in the dry ingredient mixture carefully, followed by the flour-coated raspberries, taking care not to overmix to keep the batter light and airy.

Step 5: Assemble and Bake

Pour the batter into your prepared baking dish and sprinkle the crumb topping evenly over the surface. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on the cake toward the end of baking — cover loosely with foil if the top starts to brown too quickly.

Step 6: Make the Lemon Icing

While the cake cools slightly, whisk together confectioner’s sugar, fresh lemon juice, vanilla extract, and lemon zest until smooth. This bright and tangy icing is the perfect finishing touch, drizzled generously over the warm cake.

How to Serve Lemon Raspberry Coffee Cake with Lemon Icing Recipe

The image shows nine square pieces of crumb cake arranged in a 3 by 3 grid on white parchment paper over a white marbled surface. Each piece has a crumbled top layer with light golden brown crumbs and sliced almonds, drizzled with a smooth, light cream glaze. Around the cake squares, fresh red raspberries and slices of yellow lemon add bright color accents. To the top right is a small white bowl filled with raspberries, above a white mug with coffee, and on the bottom left, a small white bowl contains lemon slices. On the bottom right, there is a white plate with a fork resting on it. The scene is well-lit and cozy, photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of beauty and texture, sprinkle a few fresh raspberries and extra sliced almonds on top of the icing. A tiny twist of lemon zest curled on each slice adds a colorful, fragrant hint that invites everyone to dig in.

Side Dishes

This coffee cake is a star on its own but pairs beautifully with a cup of your favorite morning brew, whether it’s coffee, tea, or a light latte. For a richer brunch, serve alongside Greek yogurt or fresh fruit salad to complement the cake’s citrus and berry flavors.

Creative Ways to Present

Looking to impress guests? Serve your Lemon Raspberry Coffee Cake with Lemon Icing Recipe on a beautiful cake stand with doilies or decorative parchment beneath. Add edible flowers or mint sprigs for a fresh, elegant touch that makes each slice feel like a celebration.

Make Ahead and Storage

Storing Leftovers

Keep any leftover coffee cake tightly covered at room temperature for up to two days to preserve freshness. If you expect to eat it beyond that, refrigerate it in an airtight container for up to five days to keep the vibrant flavors and tender texture intact.

Freezing

You can freeze this coffee cake either whole or in individual slices. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Frozen properly, it will keep well for up to three months and thaw overnight in the fridge when you’re ready to enjoy.

Reheating

Warm your leftover Lemon Raspberry Coffee Cake with Lemon Icing Recipe slices in a low oven (300 degrees Fahrenheit) for about 10 minutes or microwave briefly in 15-second increments. This brings back that fresh-baked sensory experience with minimal effort.

FAQs

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries can be used, but be sure to thaw and drain them well to prevent excess moisture from making the cake soggy.

Is Greek yogurt necessary, or can I substitute it?

Greek yogurt adds moisture and a subtle tang, but you can substitute with sour cream or buttermilk for a similar effect.

How can I make the crumb topping extra crunchy?

Using cold butter and rubbing it quickly into the dry ingredients helps create larger crumbs that bake up crunchy and satisfying.

What’s the best way to zest a lemon?

Use a microplane grater for fine zest without the bitter white pith; just grate the thin yellow outer peel carefully.

Can this coffee cake be made gluten-free?

Yes! Substitute the all purpose flour with a gluten-free blend that includes xanthan gum, and be sure to coat the raspberries in the same to keep the texture consistent.

Final Thoughts

There is something so heartwarming about baking a Lemon Raspberry Coffee Cake with Lemon Icing Recipe that brings sunshine into your kitchen and smiles around your table. Its bright flavors and tender crumb create a comforting, delightful treat you’ll want to make again and again. I can’t wait for you to try this recipe and experience just how effortlessly wonderful homemade coffee cake can be.