Lemon Raspberry Coffee Cake – Page 2

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set it aside.

In a large mixing bowl, cream the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, vanilla extract, and lemon zest until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the raspberries, being careful not to crush them.

In a small bowl, mix the flour, granulated sugar, and brown sugar together. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.

Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the crumb topping evenly over the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly firm to the touch.

In a small bowl, whisk the powdered sugar with lemon juice until smooth. Adjust the consistency by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner one.

Allow the coffee cake to cool in the pan for about 10 minutes, then transfer it to a wire rack. Drizzle the lemon glaze over the top once the cake has cooled.

Frozen Raspberries: If using frozen raspberries, do not thaw completely as they may bleed into the batter. Simply toss them in a bit of flour before adding to the batter.
Substitute Berries: Blueberries or blackberries work beautifully in this recipe if raspberries aren’t available.
Extra Lemon Flavor: Add a teaspoon of lemon extract to the batter for an even more intense lemony flavor.
Topping Ideas: Sprinkle a handful of sliced almonds or shredded coconut over the crumb topping before baking for added texture and flavor.