Lemon Raspberry Coffee Cake Recipes

LEMON RASPBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine 2 c. flour and baking powder. Set aside.
• Beat 1/4 c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.
• Fold in raspberries
• Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).
• Bake at 350 degrees for 45 - 50 minutes.
• Remove from oven and cool at least 20 minutes in pan before removing.
• Combine ingredients for glaze and drizzle over cooled coffee cake.

LEMON RASPBERRY CRUMB MUFFINS

Steps:

• In a medium bowl combine the flour and sugar. Add in the cubed butter and mix, with a pastry blender or two forks, until the mixture resembles a coarse meal. Place in the fridge until needed.
• Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
• In a large bowl, sift together the flour, baking powder, and salt; set aside.
• In a separate large bowl, whisk together the butter, sugar, eggs, vanilla extract, sour cream, lemon juice, zest, and extract (if using), mixing until ingredients are fully incorporated.
• Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, gently fold until just combined.
• Fold in the raspberries until combined.
• Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
• Sprinkle each filled muffin tin mold with a teaspoon or two of the crumb topping.
• Bake for 22 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.
• Enjoy muffins warm, or store in a covered container for up to 2 days.
• In a small bowl combine the confectioners' sugar, lemon juice, and zest, whisk until smooth, adding more juice as needed to reach desired consistency. Drizzle over the muffins right before serving.

RASPBERRY STREUSEL COFFEE CAKE

Steps:

• In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

RASPBERRY CAKE WITH WHIPPED LEMON FROSTING

Steps:

• Preheat oven according to cake mix instructions. Thoroughly grease two cake pans. Prepare cake mix according to package instructions then add in dry pudding mix. Mix until fully blended. Fold in the raspberries (reserving some for garnish if desired). Pour batter evenly between two cake pans. Bake according to package instructions.
• While cake is baking, prepare your Lemon Whipped Cream Frosting. Use a high powered mixer and add whipping cream and powdered sugar together and beat on high until it firms up and forms stiff peaks. This will take about 3 minutes. Fold in can of lemon pie filling and gently stir until blended. Store in the refrigerator until ready to use.
• Once cakes are done(when a toothpick can be inserted and removed cleanly), allow to cool a bit before removing from pans. Then, make sure to very carefully remove the cakes as the raspberries will be very hot and moist. Allow to cool completely before adding frosting.
• Once cakes are ready to be frosted, add a layer to the center of the cakes and then frost the top and sides. Top with whipped cream and reserved raspberries if desired.
• Keep this cake refrigerated. It tastes best when served nice and cool.

LEMON RASPBERRY BRUNCH CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat all Cake ingredients except raspberries with electric mixer on low speed 30 seconds. Beat on medium speed about 2 minutes or until well blended. Pour batter evenly in pan. Top with raspberries.
• In medium bowl, stir all Topping ingredients until well mixed. Sprinkle evenly over batter.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.

LEMON RASPBERRY CAKE

Steps:

• Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
• In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
• In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
• In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
• Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
• Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
• While the cakes cool, you can make the frosting.

LEMON-RASPBERRY DOUBLE CREAM COFFEE CAKE

Steps:

• Heat oven to 350ºF. Grease and flour bottom of 9-inch springform pan; set aside.
• Combine flour, 1/2 cup sugar and brown sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping.
• Add all remaining cake ingredients to remaining crumb mixture. Beat at medium speed until well mixed. Spread batter evenly over bottom and 2 inches up sides of prepared pan.
• Combine 1/4 cup sugar, cream cheese, 1 egg, lemon zest and lemon juice in bowl. Beat at medium speed until smooth.
• Spread cream cheese mixture evenly over batter to within 1/2 inch of edge. Spread preserves over cream cheese mixture; sprinkle with almonds and reserved crumb mixture.
• Bake 45-60 minutes or until cream cheese filling is set and cake is dark golden brown. Cool 15 minutes; remove side of pan. Center will settle slightly. Cool completely. Garnish with fresh raspberries, if desired. Store refrigerated.

LEMON-RASPBERRY STREUSEL CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter., Spread remaining batter into a greased 13x9-in. baking pan. Combine cream cheese and lemon curd; spoon over batter. In a small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls over lemon mixture. Drop reserved batter by tablespoonfuls over top., For streusel, in a small bowl, combine flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Combine icing ingredients; drizzle over cake.

RASPBERRY LEMON STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375.
• Beat egg in large bowl. Add 1/2 cup sugar, milk, apple sauce, lemon juice, 2 tsp lemon zest, and almond extract; mix thoroughly.
• Add 1 cup flour, baking powder and salt; stir, being careful not to overmix.
• Pour into greased 8x8 pan.
• Add berries over batter.
• Mix remaining 1/2 cup flour, 3 tbs sugar, 1 tsp lemon zest. Cut in Butter. Sprinkle mixture over berries.
• Bake 25 to 30 minutes.
• ENJOY!

LEMON-GLAZED RASPBERRY COFFEE CAKE

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.