Lemon-Raspberry Coffee Cake

April 19, 2012 in cake

Why yes, this is the 2nd coffee cake I’ve posted in the past week. I told you guys I liked to eat cake for breakfast!

This coffee cake is different from others that I’ve made. To me, coffee cake is a little denser than, say, a birthday cake but this one has more of the birthday cake texture. It also has a cheesecake filling in the center but mine kind of blended in with the rest of the cake. The recipe makes it sound like there are supposed to be distinctive layers but like I said, mine just melted into the cake as it baked. You can still taste it though, and that’s the important part! And last but not least, raspberries!

I absolutely love the lemon and berry combination and it was especially lovely in this fluffy cake. It’s also very good with whipped cream.

One year ago: Baked Vanilla Doughnuts

Lemon-Raspberry Coffee Cake

adapted from Better Homes & Gardens


For the cake:
1½ cups flour
1½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup sugar
½ cup butter, softened
1 egg
1 teaspoon vanilla
¾ cup buttermilk
For the cheesecake filling:
3 ounces cream cheese, softened
¼ cup sugar
zest from 1 lemon
1 egg
1 cup fresh or frozen raspberries


  1. Preheat oven to 375F. Butter and flour a 9×1½-inch round cake pan.
  2. To make the cake:
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt making sure to remove any lumps. Set aside.
  4. In a medium mixing bowl, beat the sugar and the butter with mixer on medium until fluffy. Add the egg and vanilla; beat on medium for another minute. Alternately add flour mixture and buttermilk to the sugar mixture, beating just until combined after each addition; set aside.
  5. To make the cheesecake filling:
  6. In a small mixing bowl, beat the cream cheese and sugar on medium until combined. Add lemon zest and egg; beat until combined
  7. To assemble:
  8. Spoon half the cake batter into prepared pan, spreading to edges. Pour the cheesecake filling on top and spread it to the edges. Spoon remaining batter on cheesecake filling and spread to the edges. Gently press raspberries into the cake.
  9. Bake 50 – 55 minutes or until a toothpick inserted into the center comes out clean. Use a sharp knife to loosen the edges of the cake; remove from pan and cool on a wire rack.

Lemon Poppy Seed Cake with Raspberry Curd Filling

June 23, 2010 in cake

Are you guys tired of hearing about my birthday? I’m so tired of talking about it. I told you in my ice cream post that I really don’t like my birthday and the only reason that I let my husband invite friends over for burgers this past weekend was because I didn’t realize it was my birthday until it was too late.

I used my birthday/friends coming over as an excuse to make this cake that I’ve wanted to make for so long. You guys know that I am very much against fruit in desserts but the cake just spoke to me for some reason. I think it’s because I love the lemon & raspberry combination.

This cake turned out so beautiful. I love the little black specks throughout. The lemon zest was tart and the crumb light and fluffy. The curd was smooth and a nice change from typical layer cake filling. Icing was a bit sweet (something I’ve never said before) but when you want a stiff icing, sometimes your icing has to be sweeter than normal.

The cake really reminds me of a kicked up version of Dorie’s Perfect Party Cake which I know everyone goes crazy over. So if you liked the PPC, you’ll definitely love this one!

Lemon Poppy Seed Cake with Raspberry Curd Filling
  • For the cake:
  • 2 1/3 cups cake flour
  • 2 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 tbsp. poppy seeds
  • 5 large egg whites, at room temperature
  • 1/4 tsp. cream of tartar
  • 1 1/2 cups sugar
  • 2 tbsp. finely grated lemon zest
  • 12 tsbp. unsalted butter, at room temperature
  • 1 cup whole milk
  • For the raspberry curd:
  • 8 tbsp. unsalted butter
  • 1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed
  • 5 large egg yolks, lightly beaten
  • 3/4 cup sugar
  • Pinch of salt
  • 2-3 tsp. fresh lemon juice
  • For the lemon buttercream frosting:
  • 16 tbsp. unsalted butter, at room temperature
  • 2 tbsp. finely grated lemon zest
  • 3 cups sifted confectioners sugar
  • 3 tbsp. fresh lemon juice
  • Fresh raspberries, for garnish
  1. To make the cake, position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter and flour 2 9-inch round cake pans. Whisk together the flour, baking powder, salt, and poppy seeds in a bowl; set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to medium-high. Beat just until stiff peaks form when the whisk is lifted. Transfer the egg whites to a separate bowl, clean the mixer bowl and reattach it with the paddle attachment.
  2. Add the butter to the mixer bowl and beat on medium speed until smooth. Gradually add the sugar and beat until incorporated. Mix in the lemon zest. Beat the mixture on medium-high speed until light and fluffy. Add 1/4 cup of the milk and beat until just blended. Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour, scraping down the sides of the bowl as necessary. Beat until just blended. Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture. Once incorporated, add in the rest of the whites and gently fold in until well combined.
  3. Pour the batter into the prepared pans and bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool the cakes in the pan on a wire rack for 10 minutes. Run a thin knife around the outside of pans and gently turn the cakes out. Allow to cool completely.
  4. To make the raspberry curd, melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Cover and refrigerate until ready to serve.
  5. Layer the rounds with the cooled raspberry curd. Once layered, allow the assembled cake to cool in the refrigerator to help them set. In the meantime, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and zest on medium speed until light and fluffy. Gradually add the sugar and beat until smooth. Add the lemon juice and beat for one minute longer.
  6. Frost the chilled cakes with the lemon frosting. Garnish with fresh raspberries as desired.

from Annie’s Eats


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