Raspberry Lemon Coffee Cake

This incredibly soft and tender Raspberry Lemon Coffee Cake has plenty of juicy raspberries throughout with a buttery lemon zest streusel and drizzle of creamy vanilla icing on top.

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 1 hour 25 minutes

Total Time: 1 hour 55 minutes

Servings: 16 slices

Calories: 258 kcal per serving

Ingredients

½ cup - salted butter*
1 cup - white sugar
1 tbsp - lemon zest
1 tsp - lemon extract
2 - eggs
1 cup - sour cream
1 ¾ cups - all-purpose flour
2 teaspoons - baking powder
1 tsp - baking soda
1 ½ cups - raspberries
2 tablespoons - salted butter
¼ cup - white sugar
¼ cup - all-purpose flour
1 tsp - lemon zest
½ cup - powdered sugar
¼ tsp - vanilla extract
2–3 tablespoons - whipping cream

Instructions

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!

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