Lemon Raspberry Coffee Cake

  • This lemon raspberry coffee cake is the perfect thing to get you up in the morning!  It is loaded with lemon flavor, bursting with raspberries and is super moist.

    Usually, when I make a coffee cake I just make the normal cinnamon streusel kind.  Not that there is anything wrong with those, I just wanted something a little different.   This coffee cake is one of my new favorites because of its beautiful citrus and fruity flavors.  The cream cheese adds a subtle creaminess to the cake that rounds it all out.

    This Lemon Raspberry Coffee Cake is full of lemon flavor and bursting with raspberries!  It is summer in a cake! | Countryside Cravings

    This Lemon Raspberry Coffee Cake is full of lemon flavor and bursting with raspberries!  It is summer in a cake! | Countryside Cravings

    As you can tell from the overabundance of pictures, I had a lot of fun decorating and shooting this coffee cake.  I think coffee cakes can be some of the prettiest things.

    I do have to confess that I didn’t follow the original recipe exactly and I accidentally put the raspberries on first thing instead of letting it partially bake before adding them to the top.  This caused the raspberries to sink to the bottom, but none the less I still thought it turned out just as pretty with a powdered sugar coating and a sprinkling of raspberries on top.  And I liked having the extra raspberries to eat with the cake.

    This Lemon Raspberry Coffee Cake is full of lemon flavor and bursting with raspberries!  It is summer in a cake! | Countryside Cravings

    Lemon Raspberry Coffee Cake
    Prep Time
    20 mins
    Cook Time
    40 mins
    Total Time
    1 hr
     
    This Lemon Raspberry Coffee Cake is full of lemon flavor and bursting with raspberries! It is summer in a cake!
    Course: Breakfast, Cake
    Servings: 6 -9
    Author: Countryside Cravings
    Ingredients
    • 3 oz. cream cheese softened
    • 1 1/2 teaspoons finely shredded lemon peel
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup sugar divided
    • 1/2 cup butter softened
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 3/4 cup buttermilk
    • 1 cup fresh raspberries
    Instructions
    1. Preheat oven to 375 degrees F. Lightly grease and flour the bottom and sides of a 9" round or square baking pan. Set aside.
    2. In a small bowl beat the cream cheese and 1/4 cup of sugar on medium until smooth and combined. Add in the lemon peel and 1 egg and beat until combined. Set aside.
    3. In a medium bowl combine the flour, baking powder, baking soda and salt. Set aside.
    4. In a large mixing bowl beat the remaining 3/4 cup of sugar and the butter with a mixer on medium speed until combined. Add in the other 2 eggs and the vanilla. Beat on low for 1 minute then high for 1 minute. Now, alternating add in the flour and buttermilk beating just until combined after each addition.
    5. Spoon half of the batter into the prepared baking pan and spread out into an even layer. Pour the cream cheese filling over the batter, spreading to the edges. Carefully spoon the remaining batter over the top, spreading to the edges. Bake for 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes then remove. May serve warm topped with powdered sugar and additional raspberries.
    Recipe Notes

    Recipe adapted from Better Homes and Garden


     

    This Lemon Raspberry Coffee Cake is full of lemon flavor and bursting with raspberries!  It is summer in a cake! | Countryside Cravings

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