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This Raspberry Lemon Coffee Cake is wonderfully moist and bursting with fresh flavor. A tender lemon-scented cake is studded with juicy raspberries throughout, while a crunchy streusel topping adds contrast and texture. A bright lemon glaze finishes the cake with a pleasant zing. Serve it with coffee or tea for a cozy breakfast, brunch, or dessert for gatherings.
This lemon raspberry coffee cake features a soft, buttery crumb enriched with sour cream for extra moisture. Fresh raspberries bring bursts of brightness, and a generous crumble topping provides a crisp contrast. Finish with a simple lemon glaze for a delightful balance of sweet and tart.
If you like fresh fruit cakes, try other favorites such as Strawberry Crumble Cake, Apple Crumb Cake, or Blueberry Coffee Cake.
WHY THIS RECIPE WORKS
- Lemon cake: Lemon zest and juice give the batter a bright, fresh lemon flavor.
- Raspberries: Fresh raspberries are distributed through the batter for many flavorful bites.
- Crumble: A crunchy streusel topping adds texture and balance to the soft cake.
- Lemon glaze: A light glaze adds tangy sweetness and a polished finish.
INGREDIENT NOTES
Here are key ingredients and tips to help you get the best results. For the full quantities, see the recipe card below.
- All-purpose flour: Use all-purpose flour (10–11% protein) for a light, tender cake.
- Sugar: Granulated sugar sweetens and contributes to the cake’s moist texture.
- Baking powder & baking soda: These leaveners help the cake rise and remain fluffy.
- Salt: Enhances the overall flavor.
- Eggs: Bring to room temperature for better incorporation and even texture.
- Oil: Use a neutral oil (canola or avocado) for moisture without added flavor.
- Sour cream: Adds richness and keeps the cake tender and moist.
- Butter: Used in both cake and crumble; soften to room temperature before mixing.
- Raspberries: Fresh are preferred for texture and flavor, but frozen can be used if dry and tossed in cornstarch first.
STEP BY STEP INSTRUCTIONS
These are the main steps to prepare the Raspberry Lemon Coffee Cake. You’ll need an electric mixer (hand or stand), two large bowls, and a spatula. The full recipe card with exact measurements is below.
Preheat the oven to 175°C / 350°F (conventional). Line and prepare a 23 cm / 9-inch springform pan with parchment paper.
STEP 1 — Crumble: Combine all crumble ingredients in a bowl and mix until no dry flour remains and the mixture forms coarse crumbs. Set aside.
STEP 2 — Creaming: In a large bowl, beat butter, lemon zest, and granulated sugar on high until light and fluffy.
STEP 3 — Eggs & dry ingredients: Add eggs one at a time on low speed until incorporated. Add half of the sifted dry ingredients and mix on low until just combined.
STEP 4 — Wet ingredients: Stir in lemon juice, sour cream, oil, and vanilla until just combined, then fold in the remaining dry ingredients.
STEP 5 — Raspberries & assembly: Toss dry, clean raspberries with cornstarch to prevent sinking and bleeding. Fold half into the batter gently, pour batter into the prepared pan, scatter the remaining raspberries across the top, and finish with the crumble topping.
STEP 6 — Bake & glaze: Bake 45–55 minutes or until a cake tester inserted in the center comes out clean. Cool in the pan for 10 minutes, run a thin knife around the edge to release from the springform, then transfer to a wire rack to cool completely. Once cool, drizzle with lemon glaze.
EXPERT BAKING TIPS
- Use a kitchen scale: Weighing ingredients in grams gives the most consistent and accurate results.
- Don’t overmix: Finish with a few gentle folds by hand to ensure the batter stays tender and avoid developing gluten.
- Choose the right pan: Light-colored aluminum pans bake more gently than dark pans, reducing the chance of an overly browned, dry crust.
FAQ
Yes — the cake is delicious with or without the glaze.
Yes — store it in an airtight container at room temperature; it stays moist for 2–3 days.
Insert a toothpick or cake tester into the center — it should come out clean or with just a few moist crumbs.
Yes — plain Greek yogurt can be swapped 1:1 for sour cream.
Yes — blueberries or blackberries work well in this cake.
HOW TO STORE
Store the cake in an airtight container or wrapped tightly in plastic at room temperature. It’s best within 2–3 days for optimal freshness.
Other Cake Recipes To Try
- Everyday Bakes (Easy pantry-friendly recipes)
- Mixed Berry Sheet Cake with Mascarpone Cream
- Cherry Crumble Cheesecake
- No-Bake Berry Icebox Cake
If you loved this recipe, please leave a star review and tag @juliemarieeats on Instagram. Follow the author on Pinterest for more ideas.
Raspberry Lemon Coffee Cake
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Equipment
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23 cm / 9-inch spring pan
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Stand Mixer or Hand Mixer
Ingredients
CRUMBLE
- 120 g all-purpose flour
- 200 g granulated sugar
- 90 g butter, room temperature
RASPBERRY LEMON CAKE
- 220 g all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 85 g butter, room temperature
- 150 g granulated sugar
- 1 tablespoon lemon zest (zest of about 1 lemon)
- 2 eggs, room temperature
- 1 tablespoon lemon juice
- 150 g sour cream (14–18%), room temperature
- 25 g vegetable oil (canola or avocado)
- 1 teaspoon vanilla extract
- 200 g raspberries (fresh or frozen)
- 2 teaspoon cornstarch
GLAZE
- 60 g powdered sugar
- 2 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon sour cream (to thicken, optional)
Instructions
CRUMBLE
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Combine crumble ingredients and mix until coarse crumbs form and no dry flour remains. Set aside.
RASPBERRY LEMON CAKE
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Preheat oven to 175°C / 350°F and prepare a 23 cm / 9-inch springform pan with parchment.
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Sift flour, baking powder, and salt together and set aside.
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Beat butter, lemon zest, and sugar on high until light and fluffy (about 3 minutes).
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Add eggs one at a time on low speed, then add half the dry ingredients and mix until just combined.
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Add lemon juice, sour cream, oil, and vanilla; mix until combined. Fold in the remaining dry ingredients.
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Toss raspberries with cornstarch, fold half into the batter, pour into the pan, sprinkle remaining raspberries on top, and add crumble.
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Bake 45–55 minutes or until a tester comes out clean. Cool 10 minutes in the pan, release the springform, then cool completely on a wire rack.
LEMON GLAZE
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Whisk glaze ingredients until smooth and drizzle over the cooled cake.