Raspberry Lemon Streusel Coffee Cake
Bursting with vibrant flavors, this Raspberry Lemon Streusel Coffee Cake is the ultimate showstopper for your morning table or afternoon treat. Tender, buttery cake infused with freshly grated lemon zest forms the perfect base, while juicy raspberries bring a pop of tangy sweetness in every bite. Topped with a golden, crumbly streusel made with brown sugar and cinnamon, this decadent bake offers a delightful contrast of textures. With just 20 minutes of prep time, it’s surprisingly simple to make and bakes to golden perfection in under an hour. Ideal for brunch gatherings or a cozy coffee break, this coffee cake will quickly become a household favorite. Perfectly balanced between sweet and tart, it's a crowning jewel for any dessert or breakfast spread.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter, cold and cubed
- 2 eggs
- 0.75 cup milk
- 1 tablespoon lemon zest, freshly grated
- 1.5 teaspoons pure vanilla extract
- 1.5 cups fresh raspberries
- 0.5 cup brown sugar
- 0.5 cup all-purpose flour (for streusel)
- 0.25 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan, or line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together 2 1/2 cups of flour, 1 cup of granulated sugar, baking powder, and salt.
Cut in the 1/2 cup cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
In a separate bowl, whisk together eggs, milk, lemon zest, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined.
Gently fold in 1 1/2 cups of fresh raspberries, being careful not to crush them. Spread the batter evenly into the prepared pan.
To make the streusel topping, combine 1/2 cup brown sugar, 1/2 cup flour, ground cinnamon, and the melted butter in a small bowl. Mix with a fork until crumbly.
Sprinkle the streusel evenly over the batter in the pan.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes before releasing the springform and transferring it to a wire rack.
Serve warm or at room temperature, perfect with a cup of coffee or tea!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 43.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
