Lemon Raspberry Coffee Cake is light and fluffy coffee cake with a cream cheese lemon raspberry layer in the middle!
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.
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Lemon-Raspberry Coffee Cake
Ingredients
For the cake:
- 1 ½ cups flour
- 1 ½ 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
Instructions
- Preheat oven to 375F. Butter and flour a 9-inch round cake pan.
To make the cake:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt making sure to remove any lumps. Set aside.
- 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.
To make the cheesecake filling:
- In a small mixing bowl, beat the cream cheese and sugar on medium until combined. Add lemon zest and egg; beat until combined
To assemble:
- 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.
- 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.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 260Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 256mgCarbohydrates: 37gFiber: 2gSugar: 23gProtein: 4g
Barry S says
This is in response to my previous post. I just want to say that is coffee cake is delious..Very moist and flavorful..The raspberries that were picked this morning had intense flavor. Next time I will bake this cake for a shorter time as it might have something to do with my oven.. I highly recommend this !!!
Barry S says
I tried this and 50 minutes was too long for it to bake as it came out burnt. I question the temperature for this recipe and the time to bake !
Laura T says
this looks wonderful, love lemon and raspberry combo, very spring!
Deborah says
You can never go wrong with cake for breakfast! This version sounds soooo good!
Tracey says
I’m loving all of these cake for breakfast ideas! And since this one has berries, it’s definitely breakfast material :) Looks great!!
Catalina @ Cake with Love says
During warm wheather the lemon and raspberry desserts are my favorite thay are just so refereshing!
Living The Sweet Life says
Cake for breakfast is always a fabulous idea – – I LOOOOVE the lemon raspberry mixture in your coffee cake, it’s making me crave a slice as we speak ;)
Georgia @ The Comfort of Cooking says
Amanda, this coffee cake is so beautiful! It looks so flavorful and moist. Definitely my idea of a perfect breakfast to wake up to! Thanks for sharing.
Julie @ Table for Two says
wow this really does look like a fluffy and moist cake! very unusual for any other cake..i love that you have lemon and berries in here, very refreshing and springtime-esque!
Cassie says
I love lemon and berries together. This looks like such a moist coffee cake!
Blog is the New Black says
Ohhhh, delicious!
Carrie @ Bakeaholic Mama says
This looks SO good and would hit the spot this morning.
Pam @ The Meltaways says
Sounds delicious! I love lemon and berries together – they can’t be beat!
Terry says
It looks and sounds delicious…love the pairing ..lemon and rasperries… Great cake!
Terry says
It looks and sounds delicious…love the pairing ..lemon and rasperries… Great cake!
Katrina @ Warm Vanilla Sugar says
What a fabulous, easy, recipe!