This Breakfast Lemon Raspberry Coffee Cake recipe is the perfect sweet bite for Spring and Summer. Packed with delicious lemon and raspberry flavors, while being topped with a subtle lemon glaze, this coffee cake goes hand in hand with your favorite tea or cup of Joe (coffee that is!) during breakfast or brunch.
Well, the weekend has finally arrived and I couldn’t be any happier!
I don’t know about you, but I’ve had a busy and eventful week. So much to do in such little time. I’m sure that you can relate, right?!
More importantly, one of the things that I got accomplished this week is our eBook!
Yes, that’s right. Our eBook is finally complete and it includes 8 delicious breakfast and sweet treat recipes that have been reader favorites for quite some time.
Plus, one of those recipes is a BONUS and a never before seen recipe, so you’ll surely enjoy! To grab our FREE EBOOK, click here.
I must say that I’m pretty excited for our eBook to be out there! It’s definitely one of the many things that we’ve been putting together for 2018.
Be ready for Orchids + Sweet Tea to begin launching into the stratosphere. Haha.
As for this recipe—while it is fairly simple to make, the flavors are most certainly there! Speaking of sweet treats, have you taken a peek at our Light + Fluffy Funfetti Vegan Waffles and Apple Blueberry Hand Pies + Maple-Brown Sugar Glaze? You won’t want to miss them!
To begin, preheat your oven to 350 degrees Fahrenheit.
Lightly grease and coat with flour a Standard 10″ x 5 3/4″ Loaf Pan. Set aside.
Then, in a medium bowl, add the all-purpose flour and baking powder. Set aside.
In a separate bowl, add the coconut milk, pure cane sugar, greek yogurt, unsalted butter, egg, lemon juice, lemon extract, and zest of lemon, mixing ingredients in an electric stand mixer until well combined.
Now, fold in raspberries. **NOTE: If using frozen raspberries, be sure to toss them in flour before adding to your mixture.**
Spoon batter into pan and sprinkle the crumble topping on top of batter.
Combine all-purpose flour and pure cane sugar in a small bowl. Add cubed unsalted butter to flour-sugar mixture and using a pastry blender (or two forks), cut butter into mixture until ingredients look “pea-like”. **Continue recipe steps.**
Bake cake batter in your preheated oven for 45-50 minutes, or until center is baked through when toothpick or knife is inserted.
Once done, remove oven and let it cool for 20-25 minutes before removing cake from pan.
In the meantime, whisk together ingredients for lemon glaze and drizzle over cooled cake.
Slice and Bon Appetit!
If you choose to make this Breakfast Lemon Raspberry Coffee Cake or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Breakfast Lemon Raspberry Coffee Cake.