• Prep Time: 15 minutes
  • Cooking Time: 45 minutes
  • Serves: 12

Lemon Raspberry Coffee Cake

  • Recipe Submitted by on

 Ingredients List

  • Coffee Cake
  • 2 c. all purpose flour
  • 2½ tsp. baking powder
  • 1/4 c. milk
  • ¾ c. sugar
  • ½ c. sour cream or plain Greek yogurt
  • ¼ c. butter softened
  • 1 large Phil's Fresh Egg
  • 2 Tbsp. lemon juice
  • optional: 1/2 tsp. lemon extract
  • 1 Tbsp. finely grated lemon peel
  • 1 1/2 c. fresh raspberries
  • Crumb Topping
  • 1 c. sugar
  • ⅔ c. flour
  • 6 Tbsp. softened butter
  • Glaze
  • ½ c. powdered sugar
  • 1 Tbsp. lemon juice


Preheat oven to 350 degrees.
In a medium bowl, combine 2 c. flour and baking powder. Set aside.
Beat 1/4 c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.
Fold in raspberries
Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).
Bake at 350 degrees for 45 - 50 minutes.
Remove from oven and cool at least 20 minutes in pan before removing.
Combine ingredients for glaze and drizzle over cooled coffee cake.

Crumb Topping
Combine 1 c. sugar and ⅔ c. flour in a bowl.
Cut in 6 Tbsp. butter until mixture is crumbly.

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