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Leaning slices of Breakfast Lemon Raspberry Coffee Cake.
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5 from 1 vote

Breakfast Lemon Raspberry Coffee Cake

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Brunch, Dessert
Keyword: baked, breakfast, brunch, cake, classic, crumble, easy, fluffy, healthy, homemade, lemon, plant-based, raspberry, recipe, soft, vegetarian
Servings: 8 servings
Calories: 432kcal
Author: Shanika

Ingredients

CAKE:

  • 2 cups organic all-purpose flour
  • 2 ½ tsps baking powder
  • ¾ cup organic cane sugar
  • ⅓ cup plain greek yogurt
  • ¼ cup Almond milk (You can use your favorite plant-based milk!)
  • 1 tablespoon freshly-squeezed lemon juice + 1 tsp! (You can also use lemon extract)
  • ¼ cup unsalted butter, softened at room temp.
  • 1 large organic egg, room temp.
  • 1 tablespoon grated lemon zest
  • 1 ½ cups fresh raspberries (See Notes!)

CRUMBLE TOPPING:

  • 1 cup organic cane sugar
  • ¾ cup organic all-purpose flour
  • 4 Tbsps unsalted butter, cubed

LEMON GLAZE:

  • 1 ½ cups organic powdered sugar, sifted
  • 1 tablespoon freshly-squeezed lemon juice or extract
  • 1 tablespoon Almond milk (You can use your favorite plant-based milk!)
US Customary - Metric

Instructions

CAKE:

  • 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.

CRUMBLE TOPPING:

  • 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.

LEMON GLAZE:

  • Add all glaze ingredients in a small bowl and whisk together until smooth.
  • Once cake has completely cooled, drizzle glaze atop, slice and enjoy!
  • Bon Appetit!

Notes

  • 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.

Nutrition

Calories: 432kcal | Carbohydrates: 104g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 160mg | Potassium: 123mg | Fiber: 3g | Sugar: 45g | Vitamin A: 395IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 2mg