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 & beautifully decorated with a dusting of powdered sugar & a flurry of lemon zest.
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. And the flavors shine in this Raspberry Coffee Cake! Let’s learn how to make it – it couldn’t be easier.
Why you’ll love this Raspberry Cake recipe:
- 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!
- Raspberries – Use fresh or frozen, but if using frozen, do not thaw them.
- Butter – I always use salted buter 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!
- Sour Cream – Full fat greek yogurt works in place of the sour cream in a pinch.
- Gluten-free – I have not tested a gluten-free version of this recipe. Let me know if you try it! My best recommendation would be to start with a 1:1 gluten-free all-purpose blend.
- Dairy-free – Use your favorite dairy-free products to make this recipe dairy-free.
- Fruit Flavors – See recipe variations at the bottom of this post for other fruits you can use here.
How to Make this Raspberry Coffee Cake Recipe Step-by-Step:
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!
Besides, it’s incredibly delicious, with each bite containing each of the crunchy crumb topping, a burst of juicy sweetness from the raspberries, and the moist, tender cake base.
Serving + Storing this Recipe:
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 30 minutes total, 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.
Yes, you can double this and use a 9-inch springform pan for a deep dish coffee cake. Use 3/4 cup of the raspberry preserves in the center.
I think you could halve it and use a 6-inch round cake pan. Start with 13-18 minutes and add time from there until done.
It’s light, fluffy, and moist – not dry at all!
Yes. Bake and cool the cake, and don’t add the powdered sugar. Wrap in plastic wrap and then in foil. I also like to stick it in a ziploc bag as added insurance from absorbing any smells/flavors from other foods in the freezer. Freeze for 1-2 months. Thaw in the refrigerator overnight, then let come to room temperature when ready to glaze & serve it.
The difference here is subtle – this is essentially a coffee cake, with a crumb topping – but not as much topping as the latter traditionally would have. I think it’s the best of both worlds, and it allows the raspberry lemon flavor to shine through!
Yes, you can use a 8×8 or 9×9 square baking dish instead of a round cake pan. Bake time should be pretty similar.
- Other Fruits – Try my Blueberry Lemon Coffee Cake if you want to try a blueberry version of this delicious treat! I think blackberries & blackberry jam would work well too, if you’d like to use different berries.
- 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.
- Cake Pans – These are my absolute favorite 9-inch cake pans! I’ve had them for 6+ years and use them for every cake recipe, and they are still in great shape.
- 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 to Love:
- White Chocolate Raspberry Cheesecake Cookies
- Overnight Raspberry Lemon Sweet Rolls
- Chocolate Raspberry Cake
- One Bowl Raspberry Lemon Bread
More Easy Cake Recipes to Love:
- 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!)
Did you make this recipe? Snap a photo and leave a comment!
One-Bowl Raspberry Lemon Coffee Cake
For the Cake:
- 1/4 cup salted butter, softened at room temp 57 grams
- 1/2 cup granulated sugar 106 grams
- 1/4 cup light brown sugar, packed 53 grams
- 1 large egg, at room temperature
- 1/3 cup milk, at room temperature I used 2% – 85 mL
- zest of 1/2 a lemon
- 3 tbsp lemon juice 38 grams
- 1 tbsp full fat sour cream, at room temperature or greek yogurt
- 1 tsp vanilla extract
- 1 and 1/2 cups all-purpose flour 195 grams
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
For the Raspberries
- 1 cup fresh or frozen raspberries if using frozen, do not thaw – use straight from the freezer
- 1/3 cup raspberry preserves Preserves have better flavor/texture than raspberry jam – 106 grams
For the Crumb Topping
- 2 tbsp salted butter, melted 28 grams
- 1/4 cup all-purpose flour 33 grams
- 1/4 cup brown sugar, packed 53 grams
- 1/4 tsp cinnamon
- dusting of powdered sugar
- Prep: Preheat your oven to 350° F. Spray a 9-inch round cake pan with nonstick spray and line with parchment paper. (A 9-inch square pan works, too.)
- Make the Cake Batter: Cream the butter in a medium mixing bowl with an electric mixer on high speed for about 30 seconds. Add the sugars and mix until well creamed – 1 to 2 minutes. Add the egg, and mix on medium until smooth, 30 seconds to 1 minute. Add the milk, lemon zest and juice, vanilla, and sour cream and mix until just combined. Add the flour, baking powder, salt, and cinnamon and mix just until everything is combined and the last streaks of flour disappear. The batter will be thick.
- Make the Crumb Topping: Melt butter in the same mixing bowl (as long as you scraped it quite well, no need to wash it). Stir the flour, brown sugar, and cinnamon in to make a crumbly mixture. Scatter the raspberries over the batter in the pan (no need to press them in) and then sprinkle the crumb topping over the raspberries.
- Assemble the Cake: Spread half the cake batter into your prepared pan, then dollop on the jam, and spread it evenly with an offset spatula. Dollop on the remaining batter, and spread it evenly. Sprinkle the raspberries on top, then the crumble topping.
- Bake: Bake the cake for 33-37 minutes. A toothpick inserted into the center should have moist crumbs or come out clean. It shouldn't have wet batter. Let the cake cool in the pan for 15-20 minutes, then use the parchment to lift the cake out onto a cooling rack.
- Serve + Store: Let the cake cool as long as you can wait before digging in. (As long as it's not going to burn your hands, dig in!)Dust with powdered sugar and enjoy! This is best fresh from the oven, but cooled leftovers can be stored in an airtight container at room temp for a day, or in the fridge for 1-2 more days. (Let return to room temperature before enjoying.)