LEMON RASPBERRY COFFEE CAKE

INGREDIENTS

Coffee Cake
  • 2 c. all purpose flour
  • 2½ tsp. baking powder
  • ¾ c. milk
  • ¾ c. sugar
  • ½ c. sour cream or plain Greek yogurt
  • ¼ c. butter, softened
  • 1 large Phil’s Fresh Egg
  • 2 Tbsp. lemon juice
  • (optional: ½ tsp. lemon extract)
  • 1 Tbsp. finely grated lemon peel
  • 1½ c. fresh raspberries
Crumb Topping
  • 1 c. sugar
  • ⅔ c. flour
  • 8 Tbsp. (1/2 c.) cold butter
Glaze
  • ½ c. powdered sugar
  • 1 Tbsp. lemon juice

INSTRUCTIONS

In a medium bowl, combine 2 c. flour and baking powder. Set aside.

  1. Beat ¾ c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.
  2. Fold in raspberries
  3. Spoon batter into a 9 or 10 inch springform pan and sprinkle with crumb topping (see below).
  4. Bake at 350 degrees for 45 – 50 minutes.
  5. Combine ingredients for glaze and drizzle over baked coffee cake.
Crumb Topping
  1. Combine 1 c. sugar and ⅔ c. flour in a bowl.
  2. Cut in ½ c. cold butter until mixture is crumbly.

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