Introduction
Need a treat that’s bright, zesty, and perfect for any time of day? This lemon-raspberry coffee cake is a showstopper! Here’s why it’ll become your favorite:
- A soft, buttery crumb with a hint of lemon zest.
- Juicy raspberries that burst with flavor in every bite.
- A sweet streusel topping that adds crunch and elegance.
Let’s bake!
What Makes Lemon-Raspberry Coffee Cake So Special?
Lemon and raspberries are a match made in heaven. The tartness of lemon complements the natural sweetness of raspberries, while the streusel topping ties it all together. Whether served for brunch, dessert, or a mid-afternoon treat, it’s always a crowd-pleaser.
Ingredients You’ll Need
- For the Cake:
- Unsalted butter: 120 grams, softened
- Granulated sugar: 200 grams
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Lemon zest: 2 teaspoons
- Lemon juice: 2 tablespoons
- All-purpose flour: 250 grams
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Sour cream: 240 grams
- Fresh raspberries: 150 grams
- For the Streusel Topping:
- Brown sugar: 100 grams
- All-purpose flour: 50 grams
- Unsalted butter: 60 grams, melted
- Lemon zest: 1 teaspoon
Step-by-Step Instructions
- Preheat and prepare: Preheat the oven to 175°C (350°F). Grease and flour a 9-inch square pan.
- Make the streusel: Combine brown sugar, flour, melted butter, and lemon zest. Set aside.
- Cream butter and sugar: Beat until light and fluffy.
- Add wet ingredients: Mix in eggs, vanilla, lemon zest, and juice.
- Combine dry ingredients: Whisk together flour, baking powder, soda, and salt.
- Alternate additions: Gradually add dry ingredients and sour cream to the wet mixture.
- Fold in raspberries: Gently fold them in to avoid breaking.
- Assemble: Pour the batter into the pan and sprinkle with streusel.
- Bake: 40-50 minutes, or until a toothpick comes out clean.
- Cool: Let it cool completely before slicing.
Tips for a Perfect Lemon-Raspberry Coffee Cake
- Use room-temperature ingredients for a smooth batter.
- Coat raspberries in a bit of flour to prevent them from sinking.
- Don’t overmix the batter; keep it light for a tender crumb.
Variations and Substitutions
- Swap raspberries with blueberries or blackberries.
- Add a glaze made of powdered sugar and lemon juice for extra zing.
- Substitute Greek yogurt for sour cream for a tangier flavor.
How to Store and Serve
- Store at room temperature in an airtight container for 2-3 days.
- Refrigerate for up to a week, but bring to room temperature before serving.
- Freeze slices wrapped in plastic wrap for up to 2 months.
What to Pair It With
This coffee cake pairs wonderfully with:
- A hot cup of Earl Grey tea.
- Iced coffee or a latte.
- A dollop of whipped cream or vanilla ice cream.
Common Pitfalls to Avoid
- Skipping the lemon zest: It’s the secret to the cake’s citrusy aroma.
- Overbaking, which can dry out the cake.
- Not folding in raspberries gently—they can turn mushy.
FAQs
- Can I use frozen raspberries?
Yes! Use them straight from the freezer to prevent bleeding. - How do I prevent the raspberries from sinking?
Toss them in a tablespoon of flour before folding them into the batter. - Can I substitute lemon with another citrus fruit?
Absolutely! Try orange or lime for a fun twist.
Conclusion
This lemon-raspberry coffee cake is a burst of sunshine on a plate! Its tangy sweetness and tender crumb make it irresistible. Whether for a special gathering or just because, it’s sure to impress. Oh, and here’s a fun fact: Did you know lemons symbolize friendship and warmth in many cultures? So, share a slice with someone you love!
