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Lemon Raspberry Coffee Cake with Lemon Icing Recipe

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4.4 from 5 reviews

This Lemon Raspberry Coffee Cake with Delicious Lemon Icing is a luscious, moist cake featuring fresh raspberries folded into a tender lemon-scented batter, topped with a crunchy almond crumb and finished with a tangy lemon glaze. Perfect for breakfast, brunch, or an indulgent afternoon treat, it combines bright citrus flavors with sweet berries and a delightful crumb topping for irresistible texture and taste.

  • Total Time: 1 hour 20-25 minutes
  • Yield: 9 servings

Ingredients

Crumb Topping

  • 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

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper to prevent sticking and allow easy removal of the cake.
  2. Make the Crumb Topping: In a small mixing bowl, combine the softened butter, granulated sugar, all purpose flour, sliced almonds, lemon zest, and salt. Use your fingers to work the butter into the dry ingredients until the mixture forms a crumbly texture resembling coarse crumbs.
  3. Prep Dry Ingredients and Raspberries: In another mixing bowl, whisk together the all purpose flour, salt, baking powder, and baking soda until evenly combined. Place the fresh raspberries in a separate bowl and toss gently with about one tablespoon of the flour mixture to coat the berries—this helps prevent them from sinking during baking.
  4. Make the Coffee Cake Batter: In a large mixing bowl, whisk together the melted butter, Greek yogurt, vanilla extract, lemon zest, eggs, and granulated sugar until fully blended and smooth.
  5. Combine Wet and Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients until just combined and you have a thick batter. Carefully fold in the flour-coated raspberries, taking care not to break them up.
  6. Assemble the Cake: Transfer the batter evenly into the prepared baking dish. Sprinkle the prepared crumb topping evenly over the surface of the batter to create a crunchy top layer.
  7. Bake the Coffee Cake: Place the baking dish in the preheated oven and bake for 55 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached. If the top starts to brown too quickly, tent loosely with foil to prevent burning.
  8. Make the Lemon Icing: While the cake bakes or cools, whisk together the confectioner’s sugar, fresh lemon juice, vanilla extract, and lemon zest in a small bowl until the icing is smooth and creamy.
  9. Cool and Ice the Cake: Once the cake is out of the oven, allow it to cool for 15-20 minutes. While still warm, drizzle the lemon icing over the top so that it seeps slightly into the crumb topping, adding extra flavor and moisture.
  10. Serve: Slice the coffee cake into 9 squares and enjoy this bright, flavorful treat with fresh coffee or tea.

Notes

  • Coating the raspberries in flour prevents them from sinking to the bottom of the batter during baking.
  • If fresh raspberries are unavailable, frozen raspberries can be used but do not thaw them before folding into the batter.
  • Tent the cake with foil if the crumb topping browns too quickly during baking to avoid burning.
  • Use full-fat Greek yogurt to ensure moistness and richness in the cake.
  • The lemon icing can be adjusted for sweetness by adding more or less confectioner’s sugar.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 55-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/lemon-raspberry-coffee-cake-with-lemon-icing-recipe/