Lemon Raspberry Coffee Cake
Recipe by: Lene Whitfield
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Our Recipe Books•
April 8, 2026
This bright and tender coffee cake layers a soft vanilla batter with a lightly sweetened lemon cream cheese filling and fresh raspberries. The result is a cake that feels both comforting and fresh, with a balance of sweetness and citrus that makes it perfect for breakfast, brunch, or an afternoon cup of coffee.
It takes a little more care than a simple coffee cake, but the combination of lemon, cream cheese, and raspberries makes the extra effort well worth it.
Ingredients (13)
Ingredients (13)
Instructions
Preheat oven to 375°F.
Lightly grease the bottom of a 9 x 1½-inch round pan. Line the bottom with parchment paper, then grease and lightly flour the pan. Set aside.
In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
In a separate bowl, beat 1 cup of the sugar with the butter until light and creamy.
Add 1 egg and the vanilla and mix well.
Alternately add the flour mixture and the buttermilk, mixing until just combined.
In a small bowl, beat the cream cheese with the remaining ¼ cup sugar until smooth. Add the remaining egg and the lemon zest and mix well.
Spoon half of the batter into the prepared pan and spread evenly to the edges.
Notes
Notes
This cake is best served slightly warm or at room temperature. The tart raspberries and bright lemon flavor make it a lovely addition to brunch or an afternoon coffee break.
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