Raspberry Coffee Cake (with lemon glaze)
This is a classic coffee cake made with sour cream and juicy raspberries in the middle. It has a moist crumb and a simple powdered sugar lemon glaze that makes it irresistible. It can be frozen. Make it year-round with fresh or frozen berries.
Servings 8 servings
Ingredients
For the raspberry cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 ¼ cups granulated sugar
- 2 eggs at room temperature
- 1 teaspoon lemon zest packed, about ½ medium lemon
- 1 ½ teaspoons vanilla extract
- 1 cup sour cream at room temperature
- 1 cup fresh raspberries
- 2 tablespoons light brown sugar
- Extra fresh raspberries for serving (optional)
For the lemon glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons of lemon juice
Instructions
For the raspberry cake:
- Preheat oven to 350ºF (180°C).
- Butter or use baking spray to grease an 20x30cm (8x11-inches) rectangular pan.
- Sift 2 cups flour, 2 teaspoons baking powder and ¼ teaspoon salt. Set aside. Or have the ingredients measured and sift them directly over the batter.
- In a large bowl, beat 1 cup butter until creamy. Slowly add 1 and ¼ cups sugar and beat for 2 minutes.
- Add 2 eggs one at a time, beating well after each addition.
- Add 1 teaspoon lemon zest and 1 and ½ teaspoons vanilla.
- Beginning and ending with dry ingredients, add them in 3 parts alternating with the sour cream in 2 parts.
- Pour half the batter into the prepared pan and smooth the top.
- Scatter 1 cup raspberries over the batter and sprinkle with the brown sugar.
- Mound the remaining batter on top. Don’t pour it all in one place, or it will be more complicated to smooth out.
- With an offset spatula or the back of a spoon, spread the batter carefully, trying not to disturb the berries much. If it gets slightly stained, that’s fine. The batter will cover the raspberries.
- Bake for about 45 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Let cool on a wire rack for 15 minutes, then carefully run a smooth-bladed knife around the edges to loosen any stuck parts. Let cool completely before glazing.
For the simple glaze:
- Mix 1 cup powdered sugar with 2 tablespoons of lemon juice until smooth. If needed, add more juice, 1 teaspoon at a time, until it’s like thick honey.
- Drizzle on top of the cooled cake. Let dry, cut and serve with fresh raspberries or plain.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Fresh raspberries or frozen? We try to use in-season fruit, but frozen berries work just fine. Don't thaw them unless they have been in the freezer for a long time and have ice around them. In that case, thaw slightly and drain to remove excess liquid.
Room temperature storage: If you plan to eat the cake within 1-2 days, you can store it at room temperature. Place it in an airtight container or wrap it with plastic wrap or aluminum foil to keep it from drying out. Keep it away from direct sunlight and heat sources.
Refrigerating the cake: it keeps for up to about a week. Wrap it well in plastic wrap or aluminum foil, or place it in an airtight container. Keep in mind that the crumb tightens and is not as soft.
You can check the Ingredients page for more details and the brands we use.
