Raspberry Lemon Coffee Cake

Preheat the oven to 350℉. Grease a 9X9-inch pan or line with parchment paper.

In a large bowl using an electric handheld mixer, cream together the softened butter, sugar, and lemon zest on high speed for 30 seconds. Add the eggs, lemon extract, and sour cream and continue beating on high speed for another 30 seconds or until smooth.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the combined wet ingredients and mix on low speed just until fully combined. Do not overmix!

Spread about ½ of the batter into the prepared pan, smoothing out the top well. Toss the raspberries with 1 tablespoon of flour. Arrange half of the flour-coated raspberries on top of the batter followed by the remaining batter. Gently smooth and top with the remaining raspberries.

Make the streusel topping by mixing together the melted butter, sugar, flour, and lemon zest in a small bowl using a fork until crumbly. Sprinkle over the top layer of raspberries.

Bake the cake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 1 hour. Whisk together the powdered sugar, vanilla, and enough whipping cream to make a pourable icing. Drizzle over the cooled cake. Slice and serve. Enjoy!