Print

Easter Lemon Raspberry Coffee Cake

Easter Lemon Raspberry Coffee Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easter Lemon Raspberry Coffee Cake is a deliciously bright and fruity dessert that combines the tangy zest of fresh lemons with the sweet-tart flavor of juicy raspberries. This moist, tender cake is perfect for spring gatherings, whether you’re hosting a family brunch or simply indulging in a sweet treat with your afternoon coffee. Easy to prepare and make-ahead friendly, this delightful cake is sure to become a hit with both kids and adults alike. With its stunning presentation, featuring vibrant raspberries on top, it will not only taste great but also look beautiful on your table. Once you make this cake, you’ll find it’s a recipe worth repeating!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, fresh lemon juice, and lemon zest.
  5. Gradually mix in the dry ingredients until just combined; avoid overmixing.
  6. Gently fold in the raspberries without crushing them.
  7. Pour the batter into a prepared pan and spread evenly; add any crumb topping if desired.
  8. Bake for about 35-40 minutes or until a toothpick comes out clean from the center.
  9. Allow cooling for about ten minutes before transferring to a wire rack.

Nutrition

Find it online: https://www.kitchenstorydaily.com/easter-lemon-raspberry-coffee-cake/