Meyer Lemon Raspberry Coffee Cake

Coffee cake is the ideal snack – delicious, yet sturdy enough to take to work or school with lunch, and perfect as a pick-me-up any time of day. This version uses the uniquely fragrant taste of Meyer lemons and raspberries with a classic crumbly topping. Best of all, it’s easy to make. Enjoy!

INGREDIENTS
Coffee Cake
2 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 cup milk
3/4 cup sugar
1/2 cup plain Greek yogurt
1/4 cup butter, softened
1 large egg
2 tablespoons Meyer lemon juice
1 tablespoon finely grated Meyer lemon peel
1 1/2 cup fresh raspberries
Crumb Topping
1 cup sugar
2/3 cup flour
6 tablespoons softened butter
Glaze
1/2 cup icing sugar
1 tablespoon Meyer lemon juice

INSTRUCTIONS
Crumb Topping

  • Make this first, so you’ll have it ready when the cake batter is done.
  • Add 1 cup sugar and 2/3 cup flour in a bowl and blend.
  • Cut in the 6 tablespoons of butter with two knives until the mixture is crumbly and relatively evenly textured.

Cake

  • Sift the 2 cups flour and baking powder together in a bowl.
  • In another bowl, combine 1/4 cup milk, 3/4 cups sugar, 1/2 cup Greek yogurt, 1/4 cup butter, egg, Meyer lemon juice and zest. Beat the mixture until it has a creamy texture.
  • Add the flour/baking powder mixture in spoonfuls, folding the dry ingredients into the batter until just blended together. Do not beat.
  • Fold in in the raspberries.
  • Add the batter to a 10-inch cake pan in spoonfuls.

Baking & Glaze

  • Sprinkle the crumb topping on top of the batter.
  • Bake at 350 degrees Fahrenheit for about 45 to 50 minutes.
  • Once the cake is done, combine the Meyer lemon juice and icing sugar for the glaze, blending until smooth.
  • Drizzle the glaze over the cake.

 

 

Meyer Lemon Raspberry Coffee Cake
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Meyer Lemon Raspberry Coffee Cake
Print Recipe
Ingredients
Crumb Topping
Glaze
Servings:
Instructions
  1. Make the crumb topping first, so you'll have it ready when the cake batter is done.
  2. Add 1 cup sugar and 2/3 cup flour in a bowl and blend.
  3. Cut in the 6 tablespoons of butter with two knives until the mixture is crumbly and relatively evenly textured.
  4. Now for the cake! Sift the 2 cups flour and baking powder together in a bowl.
  5. In another bowl, combine 1/4 cup milk, 3/4 cups sugar, 1/2 cup Greek yogurt, 1/4 cup butter, egg, Meyer lemon juice and zest.
  6. Beat the mixture until it has a creamy texture.
  7. Add the flour/baking powder mixture in spoonfuls, folding the dry ingredients into the batter until just blended together. Do not beat.
  8. Fold in in the raspberries.
  9. Add the batter to a 10-inch round cake pan in spoonfuls.
  10. Sprinkle the crumb topping on top of the batter.
  11. Bake at 350 degrees Fahrenheit for about 45 to 50 minutes.
  12. Once the cake is done, combine the Meyer lemon juice and icing sugar for the glaze, blending until smooth.
  13. Drizzle the glaze over the cake.
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