Lemon-Raspberry Coffee Cake {VIDEO}

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

Be sure to sign up for my email… to get new recipes and ideas in your inbox!

Lemon-Raspberry Coffee Cake 

Start your day off strong with a piece of cake a great attitude, and about a gallon of coffee.

One of my favorite parts about the change of seasons, besides the weather, is the change of flavors! Spring is all about lemon!  It’s bright, vibrant color, fragrance, and flavor just scream spring.  Pairing lemon with raspberries…….well that’s just a match made in heaven!  Spring to summer heaven.

I was recently going thru some recipes I have bookmarked and knew now was the perfect time for this Lemon-Raspberry Coffee Cake!  It’s tangy sweet, moist, and everything I could wish for in a cake.

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 thru baking, and the whole thing is sprinkled with powdered sugar and served warm!

How to Make Lemon Raspberry Coffee Cake

Preheat the oven and 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. Combine flour, baking powder, baking soda, and salt in a medium bowl, and set aside.

Using an electric mixer, beat sugar and butter until combined. Add egg and vanilla. Beat until combined. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.

For the cheesecake filling, in a mixing bowl beat cream cheese and remaining sugar with an electric mixer until combined. Add lemon peel and remaining egg and beat until combined.

Spoon half the cake batter into the prepared pan, spreading to edges and pour filling over batter, spreading to edges. Dollop remaining batter on filling, carefully spreading to edges of the pan. Bake until puffed and enjoy!

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 to 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 lemon 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.

More Lemon Raspberry Recipes You Might Enjoy:

Raspberry Lemonade Bars –  They’re bright, cheery, packed with raspberries and tangy lemonade to help beat the winter blues, and the best part? There’s a little cheesecake tucked in too.

Cheese Danish With Lemon or Raspberry – Skip the trip to the bakery. This Cream Cheese Danish recipe is made with a tender, sweet yeast bread, a sweet cream cheese center plus a generous drizzle of a powdered sugar glaze.

Raspberry Lemon Icebox Cake – Icebox cake is already easy, but this one is the easiest! Lemony whipped cream and fresh raspberries layered with graham crackers and chilled until perfect – it’s the quintessential no-bake summer dessert.

Black Raspberry & Lemon Crush Ice Cream Cupcakes – The ideal summer treat! Use your favorite flavors to layer cake and ice cream in a cup for ice cream cupcakes! Nothing says summer like ice cream and cake! Eat them together with an ice cream cupcake topped with marshmallow frosting!

Lemon Raspberry Cheesecake Bites – These mini Cheesecakes are the perfect size, the perfect flavor combination, and the perfect dessert for spring, summer, or any holiday party in between.

You’re Going To Love This For Spring and Summer

Light and fruity recipes are my favorites for the warm months when it’s too hot to even look at something thick and heavy. This lemon raspberry cake comes in perfectly for those moments, or really any moment when you just need something sweet. You’ll love this treat that’s pretty much the taste of spring rolled into a coffee cake!

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

Continue to Content

Lemon-Raspberry Coffee Cake

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Print

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram