In the summer, I'm all about fresh, fruity flavors. And that's when this Lemon Raspberry Coffee Cake is at the top of my list. It's full of fresh fruit and the delicate lemon glaze on top adds just the right amount of sweetness. This is a family-favorite dish for breakfast, brunch or an afternoon pick-me-up that you'll want to keep on hand during raspberry season!
How to Make Lemon Raspberry Coffee Cake
This is a straightforward quick bread recipe. And chances are you already have most, if not all, of the ingredients in your kitchen.
Here are a few tips and substitutions for the ingredients in the coffee cake:
All-purpose flour. I recommend using organic flour from Bob's Red Mill.
Cane sugar. Likewise, organic sugar is certified vegan.
Plain Greek Yogurt. If you only yhave sweetened or flavored yogurt, you can use it, but you may want to reduce some of the sugar in the cake batter to keep things balanced.
Almond milk. Feel free to use a different kind of milk, such as oat milk, soy milk, or coconut milk. If you're using sweetened milk, you'll want to reduce the sugar in the recipe.
Lemon juice. This adds tang to the cake batter and some brightness. If you like, you can substitute lemon extract.
Unsalted butter. make sure to use softened butter for this recipe. Other, the cake batter will not come together well. You can quickly make soft butter by warming a bowl under hot water and place it on top of your butter stick. Let it sit for 5 to 10 minutes, then your butter should be room temperature and ready to use. You can sub the butter for vegetable oil or vegan butter if you prefer.
Raspberries. You can use fresh or frozen berries for the coffee cake. Just be sure to coat the berries in a bit of flour before adding them to the batter. Otherwise, they may all sink to the bottom of the loaf pan.
Crumble Topping for Coffee Cake
The crumbly sweet streusel topping on this raspberry cake is a must-do.
To make it, simply work together flour, sugar, and cubed butter until you have a crumbly texture. Sprinkle your streusel over the cake batter in the loaf pan before baking.
The final element of your tender Lemon Raspberry Coffee Cake is a stunning lemon glaze. You can quickly mix this up while the cake bakes and cools.
It's a three-ingredient glaze made with powdered sugar, lemon juice (or extract), and dairy-free milk.
When the cake is completely cooled and out of the loaf pan, you can drizzle it with the glaze. Then it's ready to slice and serve!
Make-Ahead Coffee Cake
You can make this coffee cake the day before serving. Let it cool, wrap it tightly in plastic wrap or an airtight container, and store it on the counter. Just before serving, drizzle the glaze over the top.
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.
¼cupAlmond milk(You can use your favorite plant-based milk!)
1tablespoonfreshly-squeezed lemon juice + 1 tsp!(You can also use lemon extract)
¼cupunsalted butter, softened at room temp.
1largeorganic egg, room temp.
1tablespoongrated lemon zest
1 ½cupsfresh raspberries(See Notes!)
1cuporganic cane sugar
¾cuporganic all-purpose flour
4Tbspsunsalted butter, cubed
1 ½cupsorganic powdered sugar, sifted
1tablespoonfreshly-squeezed lemon juice or extract
1tablespoonAlmond milk(You can use your favorite plant-based milk!)
Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease a standard size loaf pan with vegan butter or coconut oil, then lining it with parchment paper (hanging on the sides).
In a large bowl, add the sugar and unsalted butter, mixing with a handheld mixer until fluffy and airy.
Add in the egg, lemon juice, lemon zest, yogurt, followed by the flour, baking powder, salt, and milk; mixing until well combined and lump-free and smooth. Fold in raspberries. NOTE: Be sure to lightly toss raspberries in 1 tablespoon of flour before adding to your mixture.
Pour batter evenly into prepared pan, spreading everything around for a perfect evenness.
Combine flour and sugar together in a medium-sized bowl, mixing together until combined. Add cubed butter and using a pastry blender (or two forks), cut butter into mixture until ingredients look "peas-like".
Generously sprinkle the top of batter with crumble topping.
Bake cake for 55-60 minutes, or until the centers come out clean once tested using a toothpick.
Once done, remove cake from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely before glazing.
Add all glaze ingredients in a small bowl and whisk together until smooth.
Once cake has completely cooled, drizzle glaze atop, slice and enjoy!
Tips & Tricks
STORAGE: Refrigerate leftover cake by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week.
RASPBERRIES: If using fresh or frozen raspberries, be sure to lightly toss them in 1 tablespoon of flour or arrowroot starch before adding them to batter. This reduces any excess water from the raspberries.
OIL: Instead of butter, you can also use vegetable oil, if preferred.