Lemon Raspberry Coffeecake

I just love the changing seasons for the new flavor profiles and produce availability. I also love that through the "miracle" of flash freezing, we can have berries year round! So if you want to make this beautiful and delicious cake next December, you can! But it is the perfect cake to make right now -- the lemon and raspberry combo just scream spring to me.

This has all the perfect elements of a decadent, yet easy mid morning treat. Bright lemon cake, perfect raspberries distributed throughout, 

a delicious and crunchy crumb topping that is a wonderful complement to the cake, and then a lemony drizzle to really make it pop.

I made this for an event at church and it got rave reviews. It is so delicious and also so pretty on a plate. 

You will definitely impress your family and your guests with this cake. Happy Spring!

Lemon Raspberry Coffeecake

Cake:
2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup milk
3/4 cup sugar
1/2 cup sour cream or plain Greek yogurt
1/4 cup butter, softened
1 egg
2 Tbsp. lemon juice
1/2 tsp. lemon extract
1 Tbsp. lemon zest
1 1/2 cups fresh or frozen raspberries

Crumb topping:
1 cup sugar
2/3 cup flour
6 Tbsp. cold butter

Glaze:
1/2 cup powdered sugar
1 Tbsp. lemon juice

For the cake, in a medium bowl, combine flour, baking powder, and salt. Set aside. 

In a large bowl, use a mixer to cream together the sugar and butter. Add milk, sour cream, egg, lemon juice, lemon extract, and zest. Mix until smooth and creamy.

Add dry ingredients and mix just until blended. Batter will be thick. Gently fold in raspberries.

Spoon batter into a greased 9-inch springform pan. 

For the topping, combine the sugar and flour in a medium bowl. Cut the butter into small chunks, then use your fingers, two forks, or a pastry blender to cut butter in until the mixture comes together in small clumps. 

Sprinkle the crumb topping over the cake.

Bake at 350 for 50-55 minutes or until a toothpick comes out clean.

Place on a wire rack to cool. Cool at least 30 minutes before removing the sides of the pan.

For the glaze, whisk together the powdered sugar and lemon juice. When cake is completely cool, drizzle the glaze over the top of the cake.