Raspberry Lemon Coffee Cake
This Raspberry Lemon Coffee Cake combines fresh raspberries and zesty lemon for a perfectly balanced, flavorful treat. It’s simple, yet unforgettable.
Ingredients
For the Cake:
- All-purpose flour: 1 ½ cups
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Sugar: ¾ cup
- Salt: ¼ teaspoon
- Unsalted butter softened: ½ cup
- Eggs: 2 large
- Lemon zest: 1 tablespoon
- Lemon juice: 2 tablespoons
- Almond milk or any milk: ½ cup
- Vanilla extract: 1 teaspoon
For the Raspberry Layer:
- Fresh raspberries: 1 cup
For the Streusel Topping:
- All-purpose flour: ¼ cup
- Sugar: ¼ cup
- Ground cinnamon: ½ teaspoon
- Unsalted butter melted: 2 tablespoons
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square pan.
- In a bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Set aside.
- In a separate bowl, beat softened butter and eggs until smooth.
- Add almond milk, lemon zest, and lemon juice, mixing until combined.
- Gradually fold in the dry ingredients, stirring until just combined.
Assemble the Cake:
- Pour half the batter into the prepared pan.
- Gently scatter raspberries on top of the batter.
- Spread the remaining batter over the raspberries.
Make the Streusel Topping:
- Combine flour, sugar, cinnamon, and melted butter. Sprinkle this mixture over the top of the batter.
Bake:
- Bake for 40 minutes or until a toothpick comes out clean. Let it cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 230
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 4%
- Iron: 5%
- Vitamin C: 8%
- Potassium: 3%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a dash of almond extract for an extra depth of flavor.
- Frozen raspberries work well if fresh ones aren’t available.
- Drizzle the cake with a simple lemon glaze to add a bit of sweetness and extra zest.