Lemon Raspberry Coffee Cake

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Serves 10 servings
submitted by: Recipe by Leslie Mackie of Macrina Bakery


2 tablespoons canola oil

4 cups unbleached all-purpose flour, divided

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

3 tablespoons fresh lemon zest (about 2 lemons, zested)

2 sticks (8 ounces) unsalted butter, at room temperature

2 ¼ cups sugar

5 large eggs

¼ cup fresh lemon juice (about 1 lemon, juiced)

½ cup nonfat yogurt

2 cups frozen Washington red raspberries

1 cup powdered sugar, sifted

1 tablespoon raspberry jam

1 tablespoon + 1 teaspoon water


  1. Preheat oven to 325° Line a rimmed baking sheet with parchment paper and set aside.
  2. Brush Bundt pan with canola oil and sprinkle with ¼ cup flour. Cover evenly with flour and shake out any excess. Set aside.
  3. In a medium bowl, sift flour, baking powder, baking soda and salt. Add lemon zest and mix thoroughly. Set aside.
  4. In the bowl of a stand mixer, place butter and sugar. With a paddle attachment, cream 3- 5 minutes or until mixture is lighter in texture and pale in color. Scrape bowl’s edge to ensure it’s well creamed.
  5. Add in eggs, one at a time, waiting until each egg is fully incorporated. Scrape bowl frequently to ensure mixture is well combined. Add in lemon juice and incorporate.
  6. Alternate flour mixture and yogurt, adding in 3 additions. Remove bowl from mixer and gently fold in raspberries, ensuring all is combined.
  7. Pour batter into prepared Bundt pan. Level batter in pan and bake 45 minutes. Top of cake with be golden brown and when pierced with a toothpick it comes out clean.
  8. Let cool 1 hour. Release cake from pan using a paring knife around edge, following curve of pan. Invert cake onto a plate and remove pan.
  9. In a small bowl, add powdered sugar, raspberry jam and water. With a fork combine well and drizzle over coffee cake.
  10. For decoration, add additional raspberries and/or sugared edible flowers or herbs.


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