one-bowl raspberry lemon coffee cake

Raspberry Lemon Coffee Cake is moist and tender, with a raspberry ripple and fresh raspberries baked on top. The brown sugar crumble topping adds a nice crunch that brings everything together! This recipe comes together in one bowl, and is simply decorated with a dusting of powdered sugar & a flurry of lemon zest. 

this recipe

This recipe was originally published in April of 2022, but I’ve updated it in March of 2023 to add more tips & tricks to the post, as well as to change the cake base from using all granulated sugar to using some brown sugar for extra moisture.

I am absolutely in love with the flavor combination of raspberry and lemon. It’s truly underrated, in my opinion. My Raspberry Lemon Cheesecake is no exception! Raspberry Lemon Sweet Rolls are another delicious way to incorporate these flavors into your brunch, but let’s dive into this recipe first!

Why you’ll love this Raspberry Cake:

• Fresh Raspberry Flavor – This easy cake is bursting with fresh raspberry flavor in the form of a raspberry jam ripple and fresh raspberries dotted on top of the cake.
• Plush & Tender Cake – This cake is perfectly moist and tender – never dry or dense! You’ll fall in love at first taste.
• Easy Recipe – Despite there being a few steps to this recipe, it’s still easy enough for any skill level! It’s a “lazy” cake – just one layer, and easier & quicker than assembling and frosting a layer cake – but still incredibly delicious!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents above to navigate.

• Raspberries – Use fresh or frozen, but if using frozen, do not thaw them.
• Butter – I always use salted butter for the best flavor, but feel free to use unsalted if you prefer.
• Eggs – Use large eggs, at room temp.
• Sour Cream – Use full fat sour cream, at room temp.
• Milk – I used 2% milk, at room temperature.
• All-purpose flour – Spoon & level this for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
• Vanilla extract – Use real vanilla extract.
• Fresh Lemon Juice – Use freshly squeezed lemon juice for a cake bursting with fresh lemon flavor!

Recipe Variations:

• Sour Cream – Full fat greek yogurt works in place of the sour cream in a pinch.
• Other Fruits – Try my Blueberry Coffee Cake if you want to try a blueberry version of this delicious treat! I think blackberries & blackberry jam would work well in this recipe, too.
• Glaze – Drizzle on a lemony glaze if desired! Whisk together 1/2 cup powdered sugar, 2 tbsp lemon juice, and a spoonful of raspberry preserves in a small bowl until desired consistency is reached. Add a bit of almond extract if desired for a little extra depth of flavor.

How to Make Raspberry Coffee Cake:

Step 1: Make the Cake Batter. Cream together softened butter and sugar with an electric mixer in a large bowl (or stand mixer). Then, add your eggs, milk, and vanilla.

Next, add your dry ingredients – flour, baking powder, salt, and cinnamon. The cast of ingredients here is short and simple! You’ll have a thick, smooth batter. 

Step 2: Make the Streusel. Mix together the streusel ingredients. You can even use the same bowl we made the cake batter in. Yes – really!

I used this method for recipes in my cookbook (The One-Bowl Baker), to keep things one bowl even when something like a crumb topping was needed. As long as you scrape the batter out really well before proceeding, you’re good to go!

Step 3: Assemble the Cake. Spread half the batter into a lined 9-inch round cake pan, then spread a layer of raspberry preserves on top. Dollop on the remaining batter, and spread it evenly. Scatter the raspberries and crumb topping on.

Step 4: Bake the Coffee Cake. Bake as directed in the recipe card below. When done, a toothpick inserted into the center should pull out moist crumbs or be clean – it shouldn’t have wet batter.

The cake is not the most beautiful looking straight from the oven, but a dusting of powdered sugar works wonders!

Serving + Storing:

Let the cake cool in the pan for 15-20 minutes, then lift it out using the parchment paper and let cool on a wire rack. Slice into it after about 10-15 more minutes, or wait until it’s cooled completely if you prefer.

Store leftovers in an airtight container at room temperature for 1 day, or in the fridge for 2-3 days. Let come back to room temperature before enjoying.

Expert Success Tips:

• Don’t Over Mix – Mix the wet ingredients in just until they disappear into the batter. Over mixing can lead to a dense loaf cake.
• Don’t Over Bake – Follow the baking cues given in the recipe card below for best results.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.

FAQs:

Special Tools:

• Offset Spatula – Offset spatulas make frosting a cake so easy! They can also be used for spreading cake and brownie batters evenly.

More Raspberry Dessert Recipes:

• White Chocolate Raspberry Cheesecake Cookies
• Overnight Raspberry Lemon Sweet Rolls
• Chocolate Raspberry Cake
• One Bowl Raspberry Lemon Bread

More Easy Cake Recipes:

• Blueberry Lemon Coffee Cake
• Ultra Plush Lemon Loaf Cake
• Gluten-Free Banana Cake with Maple Frosting (single layer!)
• Mini Chocolate Cake with Fudgy Chocolate Frosting
• Pumpkin Gooey Butter Cake
• Biscoff Cake with Biscoff Frosting (single layer!)

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