Why You’ll Love This Recipe

The bright citrus flavor of lemon paired with the sweetness of raspberries creates a wonderful balance that’s both refreshing and indulgent. The creamy cheesecake filling adds richness, while the soft, fluffy cake provides the perfect base. Topped with a dusting of powdered sugar and fresh raspberries, this coffee cake is both visually appealing and absolutely delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
3/4 cup buttermilk
3 ounces cream cheese, softened
1-2 teaspoons finely shredded lemon peel
1 cup fresh or frozen raspberries
Powdered sugar and fresh raspberries (optional for garnish)

Instructions

1. Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly grease the bottom of a 9-inch round cake pan and line the bottom with parchment paper. Grease and lightly flour the pan, then set it aside.

2. Prepare the Dry Ingredients:

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

3. Make the Cake Batter:

Using an electric mixer, beat 1 cup of the granulated sugar and softened butter on medium to high speed until combined. Add 1 egg and vanilla, and beat on low to medium for 1 minute.
Alternately add the flour mixture and buttermilk to the sugar mixture, beating just until combined after each addition. Set aside.

4. Make the Cheesecake Filling:

In a small mixing bowl, beat the cream cheese and remaining 1/4 cup of granulated sugar using an electric mixer on medium to high speed until combined. Add the lemon peel and the remaining egg, and beat until smooth.

5. Assemble the Cake:

Spoon half of the cake batter into the prepared pan, spreading it evenly to the edges. Pour the cheesecake filling over the batter and spread it to the edges. Dollop the remaining cake batter on top of the filling, carefully spreading it to the edges of the pan.

6. Bake the Cake:

Bake for 20 minutes or until the cake is puffed up. Gently press raspberries into the top of the cake. Continue baking for 25 to 30 minutes more or until a toothpick inserted near the center comes out clean.

7. Cool and Serve:

Cool the cake in the pan on a wire rack for 10 minutes. Loosen the edges of the cake from the pan and carefully remove the cake from the pan. Serve warm, sprinkled with powdered sugar and topped with fresh raspberries.

Servings and Timing

Servings: 10 servings
Prep time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour

Variations

Other Fruit Options: If raspberries aren’t available, you can substitute with blueberries, blackberries, or strawberries for a different fruity flavor.
Vegan Version: Substitute the butter with vegan butter and the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg). Use plant-based cream cheese to make the recipe fully vegan.
Nutty Option: Add 1/2 cup of chopped walnuts or almonds into the cake batter for a nice crunch and flavor contrast.
Gluten-Free Version: Use a gluten-free flour blend to make this cake gluten-free. Be sure to check that the baking powder and soda are also gluten-free.

Storage and Reheating

Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for up to 5 days if you prefer it cold.
Freezing: To freeze, wrap the cake tightly in plastic wrap and aluminum foil. Store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Reheating: To reheat, warm individual slices in the microwave for 15-20 seconds or reheat the whole cake in a 300°F oven for 10-15 minutes.

FAQs

1. Can I make this coffee cake ahead of time?

Yes, you can make this cake the day before and store it at room temperature. It actually tastes even better after sitting for a few hours as the flavors meld together.

2. Can I use frozen raspberries?

Yes, frozen raspberries will work well in this recipe. Just make sure to gently press them into the cake during the last part of baking to prevent them from sinking too much.

3. Can I add lemon zest to the cake batter?

Yes, if you love lemon flavor, feel free to add an extra teaspoon of lemon zest to the cake batter for more citrusy zing.

4. Can I use a different pan size?

You can use a different pan size, but be sure to adjust the baking time accordingly. A larger pan may require a shorter bake time, and a smaller pan may require a longer bake time. Always check for doneness with a toothpick.

5. Can I make this coffee cake without the cream cheese filling?

While the cream cheese filling adds richness and a delicious contrast, you can skip it and just make a lemon raspberry cake instead. The texture may be different, but still delicious!

6. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Make sure to also check that your baking powder is gluten-free.

7. How can I tell if the cake is done?

The cake is done when a toothpick inserted into the center comes out clean. The top should be golden and slightly puffed.

8. Can I make this cake without buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 3/4 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle before using it.

9. Can I make this cake in advance and freeze it?

Yes, this cake freezes well. Just wrap it tightly in plastic wrap and foil, and store it in a freezer-safe container. Thaw at room temperature and serve.

10. How do I prevent the cake from sticking to the pan?

Be sure to grease the pan well and line the bottom with parchment paper. This will help prevent the cake from sticking, especially with the creamy filling.

Conclusion

This Lemon-Raspberry Coffee Cake is a delightful treat that pairs perfectly with a cup of coffee or tea. With its light, fluffy texture, bright lemon flavor, and sweet raspberries, it’s sure to become a favorite in your household. Whether you enjoy it warm or at room temperature, this cake is perfect for any occasion!

Why You’ll Love This Recipe

Ingredients

Instructions

1. Preheat the Oven:

2. Prepare the Dry Ingredients:

3. Make the Cake Batter:

4. Make the Cheesecake Filling:

5. Assemble the Cake:

6. Bake the Cake:

7. Cool and Serve:

Servings and Timing

Variations

Storage and Reheating

FAQs

1. Can I make this coffee cake ahead of time?

2. Can I use frozen raspberries?

3. Can I add lemon zest to the cake batter?

4. Can I use a different pan size?

5. Can I make this coffee cake without the cream cheese filling?

6. Can I make this cake gluten-free?

7. How can I tell if the cake is done?

8. Can I make this cake without buttermilk?

9. Can I make this cake in advance and freeze it?

10. How do I prevent the cake from sticking to the pan?

Conclusion

Lemon-Raspberry Coffee Cake

Ingredients

Instructions

Notes

Nutrition