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Raspberry Lemonade Coffee Cake
You will think you're taking a bite of sunshine when you take a slice of this delicious Raspberry Lemonade Coffee Cake that is bursting with bright lemon flavor and tart raspberries. This is the ultimate Summer brunch cake that looks as beautiful as it is delicious with a natural pink lemon raspberry glaze.
Ingredients
Crumb Topping:
- ¾ cup (105g) all-purpose flour
- 3 tablespoon (40g) granulated sugar
- 2 tablespoon (30g) packed light brown sugar
- 5 tablespoon (70g) salted butter, melted and cooled (or add ⅛ teaspoon salt if using unsalted butter)
Lemon Cake Batter:
- 1 ½ (215g) cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup plus 1 tbsp (162g) granulated sugar
- 1 tablespoon lemon zest
- ⅓ cup (75g) soft unsalted butter
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup (180ml) full fat plain yogurt
- 1 ½ tablespoon (22ml) lemon juice
- 1 ½ cups (180g) frozen raspberries
Sugar glaze:
- 3 raspberries
- ½ cup (60g) powdered confectioner's sugar, sifted
- 1 tablespoon (15ml) lemon juice
Instructions
- Preheat the oven to 350°F. Line the base of an 8-inch round springform pan with parchment paper and lightly butter the sides.
- Make the filling/topping. Combine flour, granulated sugar and brown sugar in a medium bowl until blended. Add the melted butter and stir it in until it evenly combined and the mixture forms clumps. Cover the bowl and set it aside while you make the cake batter.
- Make the cake batter. Place ¾ cup (150g) of sugar in a large bowl. Add lemon zest and rub it between your fingers until very fragrant and pale yellow-colored. This will extract all of the delicious lemon oils to flavor the cake. Add soft butter and mix well with an electric hand mixer (or with a wire whisk if mixing by hand) until smooth, pale and a bit fluffy. The butter should be really soft to do this since there is not a lot of butter compared to sugar. Add eggs one at a time and mix well between additions. Mix in yogurt, lemon juice and vanilla.
- Sift flour, baking powder, baking soda, and salt into another medium bowl and whisk to blend evenly. Add the flour mixture to the wet ingredients and fold it in with a spatula just until mostly combined. Add milk and fold it in until the batter is homogeneous.
- Assemble the cake. Spread about half of the batter into the prepared pan. Crumble 1 cup of frozen raspberries evenly over the batter and sprinkle the remaining 1 tablespoon of sugar over top. If you’re using fresh raspberries, break up the larger ones so you get a nice even layer. Dollop remaining batter on top to cover the berries and then gently spread it out evenly. Sprinkle crumb topping evenly over top to cover the batter, then crumble the remaining raspberries over top.
- Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean. Let the cake cool for at least 20 minutes in the pan before removing to a wire rack to finish cooling.
- Make the glaze. Mash up the raspberries with a fork in a small bowl. Add powdered sugar and lemon juice and whisk until smooth. It should run off a spoon, but not so thin that it runs off the cake. I like it to be thick enough that it sets a bit firm. Drizzle it over the cooled cake, or even while slightly warm and enjoy!
