![- 1 cup all-purpose flour - 1 cup almond flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 cup fresh raspberries (plus extra for topping) - 1/2 cup powdered sugar (for glaze) - 1 tablespoon lemon juice (for glaze) To make the Raspberry Lemon Coffee Cake, gather all the ingredients. Using fresh raspberries really makes a difference in flavor. The lemon juice and zest add a bright touch. I love combining all-purpose flour with almond flour. This mix gives the cake a rich texture. When measuring flour, spoon it into the cup and level it off. This prevents too much flour, which can make the cake dense. Use softened unsalted butter for easy mixing. Room temperature butter blends well with sugar, creating a light and fluffy batter. Make sure you have the following tools: mixing bowls and a hand mixer or stand mixer. A cake pan is important too. I prefer an 8-inch round pan. Don't forget parchment paper; it helps with easy removal of the cake. With these ingredients and tools ready, you can start making this tasty cake. For the full recipe, check out the link. First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grease an 8-inch round cake pan with butter or cooking spray. For easy removal, line the bottom with parchment paper. This helps the cake slide out smoothly after baking. Now, grab a medium bowl. Combine 1 cup of all-purpose flour, 1 cup of almond flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they blend well. This mix gives the cake its structure and lift. In a large mixing bowl, cream 1/2 cup of softened butter with 3/4 cup of granulated sugar. Use a hand mixer or stand mixer for about 3 to 4 minutes until it looks light and fluffy. Next, add 2 large eggs, one at a time, mixing well after each one. Then stir in 1 teaspoon of vanilla extract, 1/4 cup of fresh lemon juice, and the zest of 1 lemon. This mixture brings bright flavors to your cake. Now it's time to combine the dry and wet mixes. Gradually add the dry mixture to the wet one, starting with half. Mix gently until just combined. Be careful not to overmix, as this can make the cake dense. Finally, fold in 1 cup of fresh raspberries. Keep them whole for bursts of flavor in each slice. Pour the batter into your prepared cake pan. Spread it evenly across the pan. If you like, sprinkle a few extra raspberries on top for a pretty finish. Bake the cake for about 30 to 35 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean when the cake is ready. While the cake bakes, you can prepare the glaze. In a small bowl, whisk together 1/2 cup of powdered sugar and 1 tablespoon of lemon juice until smooth. This glaze adds a sweet and tangy finish to your cake. To get a light and fluffy cake, avoid overmixing. Mix just until the dry and wet ingredients combine. This keeps air in the batter and helps it rise. If you stir too much, the cake can become dense. Remember, less is more when mixing! Fresh lemon zest and ripe raspberries make a big difference. The zest adds a bright kick that wakes up your taste buds. Use ripe raspberries for sweetness and juiciness. They should be firm but slightly soft to the touch. This will ensure your cake is full of flavor. For a lovely presentation, serve slices on a beautiful plate. Garnish with fresh raspberries and a dusting of powdered sugar. You can also drizzle some extra lemon glaze on top. Pairing it with coffee or tea adds to the experience. You can find the full recipe above for more details! {{image_2}} If you want a gluten-free cake, try using almond flour. Almond flour gives a nice nutty flavor and keeps the cake moist. Replace the all-purpose flour with 1 cup of almond flour. This swap works well in the recipe and keeps it light. You can switch up the fruit too! Blueberries or strawberries add a fun twist. For blueberries, just fold in 1 cup like you would with raspberries. If using strawberries, chop them into small pieces and use 1 cup. Both fruits blend well with the lemon flavor. If you prefer a vegan cake, there are easy swaps. Replace the eggs with 1/4 cup of applesauce for each egg. Use coconut oil instead of butter. This keeps the cake rich and moist. You can also use plant-based milk to replace the milk if you need it. Enjoy this delightful version! Check out the [Full Recipe] for details. To keep your Raspberry Lemon Coffee Cake fresh, always store it in an airtight container. This prevents air from drying it out. If you plan to eat it within a few days, keep it at room temperature. Just make sure it is away from direct sunlight. For longer storage, the fridge is a better choice. Wrap the cake in plastic wrap before placing it in the fridge. This helps maintain moisture and flavor. Freezing your cake is simple. First, let it cool completely. Then, slice the cake into pieces for easy thawing. Wrap each slice tightly in plastic wrap. After that, put the wrapped slices in a freezer-safe bag. Label the bag with the date. The cake can stay frozen for up to three months. When you're ready to enjoy it, just remove a slice or two from the freezer. To reheat your cake, use the oven for the best results. Preheat the oven to 350°F (175°C). Remove the cake from any wrapping and place it on a baking sheet. Cover it with aluminum foil to keep it moist. Heat for about 10-15 minutes. Check if it’s warm enough in the center. You can also use the microwave, but do so carefully. Heat each slice for about 15-20 seconds. Enjoy your warm cake with a nice cup of coffee! For the full recipe, click here. Raspberry Lemon Coffee Cake stays fresh for about 2 days at room temperature. Keep it covered to avoid drying out. If you store it in the fridge, it can last for about a week. Just remember to cover it tightly. This keeps the cake moist and tasty. Yes, you can use frozen raspberries! However, fresh raspberries give the best flavor. If you use frozen ones, do not thaw them. Just add them straight into the batter. This helps them hold their shape better. You may want to reduce the baking time by a couple of minutes. I love pairing this cake with coffee or tea. A nice cup of black coffee complements the flavors well. For tea, try a light herbal tea or a classic Earl Grey. Both drinks enhance the sweet and tart notes in the cake. Enjoy your cake with your favorite drink! You can find the full recipe [here](#). This blog post covered all you need to create a delicious Raspberry Lemon Coffee Cake. We discussed the key ingredients, the gear needed, and simple steps to bake it perfectly. I shared tips for the best texture and flavor, along with fun variations. You can store, freeze, and reheat your cake with ease. I hope you feel ready to bake this sweet treat. Enjoy each bite and share it with friends for a delightful experience!](https://savoryspiral.com/wp-content/uploads/2025/07/08522681-c3af-42ca-9fcb-759aceca9548-768x768.webp)
Are you ready to bake something delicious? This Raspberry Lemon Coffee Cake is the perfect treat for your next gathering or cozy afternoon. Bursting with fresh flavors, this cake mixes tart raspberries and zesty lemon for a taste that brightens any day. In this article, I’ll guide you step-by-step through the process, sharing tips to ensure your cake turns out fluffy and full of flavor. Let’s get started!
Ingredients
Detailed List of Ingredients
– 1 cup all-purpose flour
– 1 cup almond flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup fresh lemon juice
– Zest of 1 lemon
– 1 cup fresh raspberries (plus extra for topping)
– 1/2 cup powdered sugar (for glaze)
– 1 tablespoon lemon juice (for glaze)
To make the Raspberry Lemon Coffee Cake, gather all the ingredients. Using fresh raspberries really makes a difference in flavor. The lemon juice and zest add a bright touch. I love combining all-purpose flour with almond flour. This mix gives the cake a rich texture.
When measuring flour, spoon it into the cup and level it off. This prevents too much flour, which can make the cake dense. Use softened unsalted butter for easy mixing. Room temperature butter blends well with sugar, creating a light and fluffy batter.
Make sure you have the following tools: mixing bowls and a hand mixer or stand mixer. A cake pan is important too. I prefer an 8-inch round pan. Don’t forget parchment paper; it helps with easy removal of the cake.
With these ingredients and tools ready, you can start making this tasty cake. For the full recipe, check out the link.
Step-by-Step Instructions
Preparing the Oven and Pan
First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grease an 8-inch round cake pan with butter or cooking spray. For easy removal, line the bottom with parchment paper. This helps the cake slide out smoothly after baking.
Mixing Dry Ingredients
Now, grab a medium bowl. Combine 1 cup of all-purpose flour, 1 cup of almond flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they blend well. This mix gives the cake its structure and lift.
Mixing Wet Ingredients
In a large mixing bowl, cream 1/2 cup of softened butter with 3/4 cup of granulated sugar. Use a hand mixer or stand mixer for about 3 to 4 minutes until it looks light and fluffy. Next, add 2 large eggs, one at a time, mixing well after each one. Then stir in 1 teaspoon of vanilla extract, 1/4 cup of fresh lemon juice, and the zest of 1 lemon. This mixture brings bright flavors to your cake.
Combining Mixtures
Now it’s time to combine the dry and wet mixes. Gradually add the dry mixture to the wet one, starting with half. Mix gently until just combined. Be careful not to overmix, as this can make the cake dense. Finally, fold in 1 cup of fresh raspberries. Keep them whole for bursts of flavor in each slice.
Baking the Cake
Pour the batter into your prepared cake pan. Spread it evenly across the pan. If you like, sprinkle a few extra raspberries on top for a pretty finish. Bake the cake for about 30 to 35 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean when the cake is ready.
Preparing the Glaze
While the cake bakes, you can prepare the glaze. In a small bowl, whisk together 1/2 cup of powdered sugar and 1 tablespoon of lemon juice until smooth. This glaze adds a sweet and tangy finish to your cake.
Tips & Tricks
Perfecting the Texture
To get a light and fluffy cake, avoid overmixing. Mix just until the dry and wet ingredients combine. This keeps air in the batter and helps it rise. If you stir too much, the cake can become dense. Remember, less is more when mixing!
Enhancing Flavor
Fresh lemon zest and ripe raspberries make a big difference. The zest adds a bright kick that wakes up your taste buds. Use ripe raspberries for sweetness and juiciness. They should be firm but slightly soft to the touch. This will ensure your cake is full of flavor.
Serving Suggestions
For a lovely presentation, serve slices on a beautiful plate. Garnish with fresh raspberries and a dusting of powdered sugar. You can also drizzle some extra lemon glaze on top. Pairing it with coffee or tea adds to the experience. You can find the full recipe above for more details!
Variations
Gluten-Free Option
If you want a gluten-free cake, try using almond flour. Almond flour gives a nice nutty flavor and keeps the cake moist. Replace the all-purpose flour with 1 cup of almond flour. This swap works well in the recipe and keeps it light.
Other Fruit Add-ins
You can switch up the fruit too! Blueberries or strawberries add a fun twist. For blueberries, just fold in 1 cup like you would with raspberries. If using strawberries, chop them into small pieces and use 1 cup. Both fruits blend well with the lemon flavor.
Vegan Adaptation
If you prefer a vegan cake, there are easy swaps. Replace the eggs with 1/4 cup of applesauce for each egg. Use coconut oil instead of butter. This keeps the cake rich and moist. You can also use plant-based milk to replace the milk if you need it. Enjoy this delightful version!
Check out the [Full Recipe] for details.
Storage Info
Best Practices for Storing
To keep your Raspberry Lemon Coffee Cake fresh, always store it in an airtight container. This prevents air from drying it out. If you plan to eat it within a few days, keep it at room temperature. Just make sure it is away from direct sunlight. For longer storage, the fridge is a better choice. Wrap the cake in plastic wrap before placing it in the fridge. This helps maintain moisture and flavor.
Freezing Instructions
Freezing your cake is simple. First, let it cool completely. Then, slice the cake into pieces for easy thawing. Wrap each slice tightly in plastic wrap. After that, put the wrapped slices in a freezer-safe bag. Label the bag with the date. The cake can stay frozen for up to three months. When you’re ready to enjoy it, just remove a slice or two from the freezer.
Reheating Tips
To reheat your cake, use the oven for the best results. Preheat the oven to 350°F (175°C). Remove the cake from any wrapping and place it on a baking sheet. Cover it with aluminum foil to keep it moist. Heat for about 10-15 minutes. Check if it’s warm enough in the center. You can also use the microwave, but do so carefully. Heat each slice for about 15-20 seconds. Enjoy your warm cake with a nice cup of coffee! For the full recipe, click here.
FAQs
How long does Raspberry Lemon Coffee Cake last?
Raspberry Lemon Coffee Cake stays fresh for about 2 days at room temperature. Keep it covered to avoid drying out. If you store it in the fridge, it can last for about a week. Just remember to cover it tightly. This keeps the cake moist and tasty.
Can I use frozen raspberries?
Yes, you can use frozen raspberries! However, fresh raspberries give the best flavor. If you use frozen ones, do not thaw them. Just add them straight into the batter. This helps them hold their shape better. You may want to reduce the baking time by a couple of minutes.
What beverages pair well with this cake?
I love pairing this cake with coffee or tea. A nice cup of black coffee complements the flavors well. For tea, try a light herbal tea or a classic Earl Grey. Both drinks enhance the sweet and tart notes in the cake. Enjoy your cake with your favorite drink! You can find the full recipe [here](#).
This blog post covered all you need to create a delicious Raspberry Lemon Coffee Cake. We discussed the key ingredients, the gear needed, and simple steps to bake it perfectly. I shared tips for the best texture and flavor, along with fun variations. You can store, freeze, and reheat your cake with ease. I hope you feel ready to bake this sweet treat. Enjoy each bite and share it with friends for a delightful experience!
![- 1 cup all-purpose flour - 1 cup almond flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 cup fresh raspberries (plus extra for topping) - 1/2 cup powdered sugar (for glaze) - 1 tablespoon lemon juice (for glaze) To make the Raspberry Lemon Coffee Cake, gather all the ingredients. Using fresh raspberries really makes a difference in flavor. The lemon juice and zest add a bright touch. I love combining all-purpose flour with almond flour. This mix gives the cake a rich texture. When measuring flour, spoon it into the cup and level it off. This prevents too much flour, which can make the cake dense. Use softened unsalted butter for easy mixing. Room temperature butter blends well with sugar, creating a light and fluffy batter. Make sure you have the following tools: mixing bowls and a hand mixer or stand mixer. A cake pan is important too. I prefer an 8-inch round pan. Don't forget parchment paper; it helps with easy removal of the cake. With these ingredients and tools ready, you can start making this tasty cake. For the full recipe, check out the link. First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grease an 8-inch round cake pan with butter or cooking spray. For easy removal, line the bottom with parchment paper. This helps the cake slide out smoothly after baking. Now, grab a medium bowl. Combine 1 cup of all-purpose flour, 1 cup of almond flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they blend well. This mix gives the cake its structure and lift. In a large mixing bowl, cream 1/2 cup of softened butter with 3/4 cup of granulated sugar. Use a hand mixer or stand mixer for about 3 to 4 minutes until it looks light and fluffy. Next, add 2 large eggs, one at a time, mixing well after each one. Then stir in 1 teaspoon of vanilla extract, 1/4 cup of fresh lemon juice, and the zest of 1 lemon. This mixture brings bright flavors to your cake. Now it's time to combine the dry and wet mixes. Gradually add the dry mixture to the wet one, starting with half. Mix gently until just combined. Be careful not to overmix, as this can make the cake dense. Finally, fold in 1 cup of fresh raspberries. Keep them whole for bursts of flavor in each slice. Pour the batter into your prepared cake pan. Spread it evenly across the pan. If you like, sprinkle a few extra raspberries on top for a pretty finish. Bake the cake for about 30 to 35 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean when the cake is ready. While the cake bakes, you can prepare the glaze. In a small bowl, whisk together 1/2 cup of powdered sugar and 1 tablespoon of lemon juice until smooth. This glaze adds a sweet and tangy finish to your cake. To get a light and fluffy cake, avoid overmixing. Mix just until the dry and wet ingredients combine. This keeps air in the batter and helps it rise. If you stir too much, the cake can become dense. Remember, less is more when mixing! Fresh lemon zest and ripe raspberries make a big difference. The zest adds a bright kick that wakes up your taste buds. Use ripe raspberries for sweetness and juiciness. They should be firm but slightly soft to the touch. This will ensure your cake is full of flavor. For a lovely presentation, serve slices on a beautiful plate. Garnish with fresh raspberries and a dusting of powdered sugar. You can also drizzle some extra lemon glaze on top. Pairing it with coffee or tea adds to the experience. You can find the full recipe above for more details! {{image_2}} If you want a gluten-free cake, try using almond flour. Almond flour gives a nice nutty flavor and keeps the cake moist. Replace the all-purpose flour with 1 cup of almond flour. This swap works well in the recipe and keeps it light. You can switch up the fruit too! Blueberries or strawberries add a fun twist. For blueberries, just fold in 1 cup like you would with raspberries. If using strawberries, chop them into small pieces and use 1 cup. Both fruits blend well with the lemon flavor. If you prefer a vegan cake, there are easy swaps. Replace the eggs with 1/4 cup of applesauce for each egg. Use coconut oil instead of butter. This keeps the cake rich and moist. You can also use plant-based milk to replace the milk if you need it. Enjoy this delightful version! Check out the [Full Recipe] for details. To keep your Raspberry Lemon Coffee Cake fresh, always store it in an airtight container. This prevents air from drying it out. If you plan to eat it within a few days, keep it at room temperature. Just make sure it is away from direct sunlight. For longer storage, the fridge is a better choice. Wrap the cake in plastic wrap before placing it in the fridge. This helps maintain moisture and flavor. Freezing your cake is simple. First, let it cool completely. Then, slice the cake into pieces for easy thawing. Wrap each slice tightly in plastic wrap. After that, put the wrapped slices in a freezer-safe bag. Label the bag with the date. The cake can stay frozen for up to three months. When you're ready to enjoy it, just remove a slice or two from the freezer. To reheat your cake, use the oven for the best results. Preheat the oven to 350°F (175°C). Remove the cake from any wrapping and place it on a baking sheet. Cover it with aluminum foil to keep it moist. Heat for about 10-15 minutes. Check if it’s warm enough in the center. You can also use the microwave, but do so carefully. Heat each slice for about 15-20 seconds. Enjoy your warm cake with a nice cup of coffee! For the full recipe, click here. Raspberry Lemon Coffee Cake stays fresh for about 2 days at room temperature. Keep it covered to avoid drying out. If you store it in the fridge, it can last for about a week. Just remember to cover it tightly. This keeps the cake moist and tasty. Yes, you can use frozen raspberries! However, fresh raspberries give the best flavor. If you use frozen ones, do not thaw them. Just add them straight into the batter. This helps them hold their shape better. You may want to reduce the baking time by a couple of minutes. I love pairing this cake with coffee or tea. A nice cup of black coffee complements the flavors well. For tea, try a light herbal tea or a classic Earl Grey. Both drinks enhance the sweet and tart notes in the cake. Enjoy your cake with your favorite drink! You can find the full recipe [here](#). This blog post covered all you need to create a delicious Raspberry Lemon Coffee Cake. We discussed the key ingredients, the gear needed, and simple steps to bake it perfectly. I shared tips for the best texture and flavor, along with fun variations. You can store, freeze, and reheat your cake with ease. I hope you feel ready to bake this sweet treat. Enjoy each bite and share it with friends for a delightful experience!](https://savoryspiral.com/wp-content/uploads/2025/07/08522681-c3af-42ca-9fcb-759aceca9548-250x250.webp)
