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Lemon-Raspberry Coffee Cake

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This Lemon-Raspberry Coffee Cake is a delightful combination of tart lemon, sweet raspberries, and a creamy cheesecake filling, making it the perfect treat for breakfast, brunch, or dessert.

Ingredients

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 your oven to 375°F (190°C). Grease and line a 9-inch round cake pan with parchment paper, then grease and flour the pan.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat 1 cup of granulated sugar and softened butter on medium to high speed until well combined. Add 1 egg and vanilla and beat for 1 minute. Alternate adding the flour mixture and buttermilk, mixing until just combined.
  4. In a small bowl, beat the cream cheese and remaining sugar until smooth. Add lemon peel and the remaining egg and beat until fully incorporated.
  5. Spread half of the cake batter in the prepared pan. Pour the cheesecake filling over the batter and spread it evenly. Add the remaining cake batter on top, spreading it gently to cover the filling.
  6. Press raspberries gently into the top of the cake and bake for 45-50 minutes or until a toothpick comes out clean from the center.
  7. Let the cake cool for 10 minutes before transferring to a wire rack. Garnish with powdered sugar and fresh raspberries before serving.

Notes

For a nutty twist, fold in chopped walnuts or almonds into the batter.

Substitute raspberries with other berries like blueberries or blackberries for a different flavor profile.

If you prefer a vegan version, substitute the butter and eggs with plant-based alternatives, and use vegan cream cheese.

Nutrition

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