Lemon-Raspberry Coffeecake

Lemon-Raspberry Coffeecake

Photo by

  • Prep Time


  • Total Time


  • Servings



  • cups all-purpose flour

  • teaspoons baking powder

  • ¼

    teaspoon baking soda

  • ¼

    teaspoon salt

  • cups granulated sugar

  • ½

    cup butter, softened

  • 2


  • 1

    teaspoon vanilla

  • ¾

    cup buttermilk

  • 3

    ounces cream cheese, softened

  • 1

    teaspoon finely shredded lemon peel

  • 1

    cup fresh or frozen raspberries

  • Powdered sugar and fresh raspberries (optional)


* Preheat oven to 375 degrees F. * Lightly grease the bottom of a 9x1-1/2-inch round cake pan. * Line bottom of pan with parchment. * Grease and lightly flour pan; set aside. ~For cake: * In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside. * In a medium mixing bowl beat 1 cup of the granulated sugar and the butter with a mixer on medium to high until combined. * Add 1 egg and the vanilla. * Beat on low to medium for 1 minute. * Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside. ~For cheesecake filling: * In a small mixing bowl beat cream cheese and remaining 1/4 cup granulated sugar on medium to high until combined. * Add lemon peel and remaining egg; beat until combined. * Spoon half the cake batter into the prepared pan, spreading to edges. * Pour cheesecake filling over batter, spreading to edges. * Dollop remaining batter on filling, carefully spreading to edges of pan. * Bake for 20 minutes or until puffed. * Gently press raspberries into cake. * Bake 25 to 30 minutes more or until a toothpick inserted near center comes out clean. * Cool in pan on wire rack for 10 minutes. * Loosen edges of cake from pan; remove from pan. * Serve warm, sprinkled with powdered sugar and topped with additional raspberries.


Facebook Conversations