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Brighten your morning with this tart Lemon Raspberry Coffee Cake bursting with sweet raspberries, the perfect choice for breakfast, snack, or dessert.

coffee cake with serving cut

Why We Love This Recipe

  • Tart and Sweet – The perfect balance of tangy lemon and fresh raspberries.
  • Light and Fluffy – A soft, tender cake texture that melts in your mouth.
  • Versatile – Perfect for breakfast, snacks, or dessert.
  • Simple to Make – No complicated steps, just delicious results!
  • Fruit-Forward – Bursting with juicy raspberries for a fresh, vibrant flavor.

What Is Coffee Cake?

Coffee cake is a sweet, moist cake made to pair perfectly with coffee or tea. It often has a crumbly streusel topping and can be flavored with fruits, spices, or nuts. Unlike other cakes, it’s not overly sweet, making it the perfect treat for breakfast or a casual snack. And nope, no coffee in it—just a tasty, tender cake that’s all about flavor and texture!

Why This Lemon-Raspberry Coffee Cake Is So Good!

If you like cake for breakfast, this is going to be your favorite coffee cake recipe ever. This breakfast cake is tender with a bright tartness that will make your lips pucker just a bit……when suddenly it’s bursting with sweet raspberries.

Let’s start at the bottom. Classic buttermilk coffee cake holds it all together. Smooth lemony cheesecake filling next sandwiched in between another layer of the buttery cake.

Baked right on top, sweet raspberries are placed halfway through baking, and the whole thing is sprinkled with powdered sugar and served warm!

slice of Lemon Raspberry Coffee Cake

How To Make Lemon Raspberry Coffee Cake

  1. Mix the dry ingredients and wet ingredients to make the batter.
  2. Make the cheesecake filling in a separate bowl.
  3. Layer half the batter in a greased, lined pan.
  4. Spread the cheesecake filling over the batter.
  5. Top with the remaining batter and bake.
  6. Press raspberries into the cake, then bake again.
  7. Cool slightly, remove from pan, and dust with powdered sugar.

Lemon Raspberry Cake Is Not Just For Breakfast

Don’t get me wrong, I love a good cake for breakfast kind of day, but don’t let this recipe be confined to just a breakfast treat.

This is by far my favorite coffee cake I’ve had in a long time!  But, you don’t have to save this raspberry coffee cake for breakfast, it would also be the perfect dessert after a BBQ or any meal.

It blows all of those decadent chocolate desserts out of the water. It’s light, citrus-y, fruit-y, just the right amount of sweet …..a spectacular way to end a meal.

Lemon Raspberry Coffee Cake on metal cake stand

More Lemon Raspberry Recipes You Might Enjoy:

Raspberry Lemonade Bars –  Bright, tangy bars with raspberries, lemonade, and a hint of cheesecake in every bite.

Cheese Danish With Lemon or Raspberry – Tender yeast bread with sweet cream cheese filling and a powdered sugar glaze—just like the bakery.

Raspberry Lemon Icebox Cake – Layers of lemon whipped cream, raspberries, and graham crackers make this no-bake treat a summer favorite.

Black Raspberry & Lemon Crush Ice Cream Cupcakes – Cake and ice cream layered in a cup, topped with marshmallow frosting—the ultimate warm-weather dessert.

Lemon Raspberry Cheesecake Bites – Mini cheesecakes with bold lemon-raspberry flavor—perfect for parties or any season.

This Lemon Raspberry Coffee Cake is bursting with bright, tangy flavors and a tender, irresistible texture. It’s perfect for any occasion, whether you’re starting your day or treating yourself to something sweet.

photo collage of lemon raspberry coffee cake

Excuse me while I sneak off and go snag a leftover piece right now.  🙂

serving of coffee cake sliced.

Lemon-Raspberry Coffee Cake

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Brighten your morning with this tart coffee cake bursting with sweet raspberries.

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 teaspoon finely shredded lemon peel
  • 1 cup fresh or frozen raspberries
  • Powdered sugar and fresh raspberries (optional for garnish)

Instructions

  1. Preheat oven to 375 degrees F. Lightly grease the bottom of a 9 inch round cake pan and line bottom of the pan with parchment. Grease and lightly flour pan; set aside.
  2. Combine flour, baking powder, baking soda, and salt in a medium bowl, and set aside.
  3. Using an electric mixer, beat 1 cup of the granulated sugar and butter on medium to high until combined. Add 1 egg and vanilla. Beat on low to medium for 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.
  4. For cheesecake filling, in a small mixing bowl beat cream cheese and remaining 1/4 cup granulated sugar with electric mixer on medium to high until combined. Add lemon peel and remaining egg; beat until combined.
  5. Spoon half the cake batter into the prepared pan, spreading to edges. Pour filling over batter, spreading to edges. Dollop remaining batter on filling, carefully spreading to edges of the pan.
  6. Bake for 20 minutes or until puffed. Gently press raspberries into cake. Bake 25 to 30 minutes more or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Loosen edges of cake from pan; remove from pan. Serve warm, sprinkled with powdered sugar and topped with additional raspberries.

Notes

This recipe says to serve warm, which is absolutely delicious warm, but it's ever bit as good room temperature or cold.

recipe from Better Homes and Gardens

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 71mgSodium: 307mgCarbohydrates: 55gFiber: 2gSugar: 39gProtein: 5g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

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© TidyMom
Cuisine: American / Category: Breakfast Recipes

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