Lemon Raspberry Coffee Cake with Cream Cheese

This Lemon Raspberry Coffee Cake is built for mornings when you want something that feels more special than cereal, but still easy to make. It starts with a soft vanilla-lemon batter, gets a layer of sweetened cream cheese, and is finished with juicy raspberries and a buttery streusel. The glaze goes on once it’s cooled, giving it just the right amount of citrus snap.

Prep takes about 20 minutes, bake time runs just over an hour, and the rest is cooling time before slicing. It’s a solid option for brunch, dessert, or a weekend snack, and the texture holds up well even a day or two later. The cream cheese layer sets it apart from standard coffee cakes and makes every bite feel like you did something extra.

Why You’ll Love Lemon Raspberry Coffee Cake

• Layered Texture: Each bite has tender cake, creamy filling, tart berries, and crisp streusel.
• Bright Flavor: Lemon zest and juice balance the sweetness and highlight the raspberries.
• Cream Cheese Center: The smooth filling adds richness and keeps the cake moist.
• Make-Ahead Friendly: Stays fresh for a couple of days and works well baked the night before.
• One Pan Bake: Everything comes together in a single springform pan with no complicated steps.

Ingredients Needed To Make Lemon Raspberry Coffee Cake

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• Flour
• Baking powder
• Baking soda
• Kosher salt
• Granulated sugar
• Sour cream
• Unsalted butter
• Eggs
• Lemon zest
• Vanilla extract
• Fresh raspberries
• Cream cheese
• Powdered sugar
• Milk
• Lemon juice

How To Make Lemon Raspberry Coffee Cake

1. Mix the cream cheese, vanilla, and powdered sugar until smooth and set it aside.
2. Make the cake batter by creaming the butter and sugar, then adding the eggs, sour cream, lemon zest, and vanilla. Mix in the dry ingredients and gently fold in the raspberries.
3. In a separate bowl, mix the streusel ingredients with a fork until crumbly.
4. Layer half the cake batter in a greased pan, spread the cream cheese mixture over it, add half the streusel, then top with the rest of the batter and streusel.

5. Bake until the top is golden and a toothpick in the center comes out clean.
6. Once cooled, drizzle with lemon glaze and slice to serve.

Commonly Asked Questions

Can I use frozen raspberries instead of fresh?

Yes, but don’t thaw them first. Use them straight from the freezer and fold them in gently to keep them from bleeding into the batter too much.

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What’s the best way to tell when the cake is done?

Check the center with a toothpick. It should come out clean or with a few moist crumbs. The top should be golden and the edges lightly pulling away from the pan.

Can I make this coffee cake ahead of time?

Yes. It holds up well for a day or two and can be baked the night before. Store it covered at room temperature or in the fridge, depending on how long you plan to keep it.

How should I store leftovers?

Keep leftover slices in an airtight container in the fridge for up to three days. Let the cake come to room temperature before serving or warm it slightly in the microwave.

Can I skip the glaze?

Yes. The glaze adds a nice lemon finish, but the cake is sweet and flavorful enough without it if you prefer something simpler.

What kind of pan should I use?

A 9-inch springform pan works best so the cake releases easily after baking. If using a regular cake pan, line it well with parchment to help with removal.

Can I substitute Greek yogurt for the sour cream?

Yes. Plain Greek yogurt works well and gives a similar tang and moisture to the cake. Just make sure it’s not too runny.

Lemon Raspberry Coffee Cake with Cream Cheese

This Lemon Raspberry Coffee Cake has a rich cream cheese layer, sweet streusel topping, and a lemony batter folded with fresh raspberries. It’s the kind of cake that works for brunch, dessert, or an afternoon snack.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

30 minutes mins

Total Time 2 hours hrs

Course Dessert

Servings 12

Equipment

• 9” round springform pan
• Hand or stand mixer
• mixing bowls
• Spatula
• Whisk

Ingredients

 

US CustomaryMetric

 

1x2x3x

Cake

• 2 cups 1.1 GF flour or all-purpose flour
• 3 tsp baking powder or 2 tsp if using all-purpose flour
• ½ tsp baking soda
• ½ tsp kosher salt
• ⅔ cup sugar
• 1 cup sour cream
• 1 cup unsalted butter room temperature
• 2 eggs
• 3 tbsp lemon zest
• 3 tsp vanilla extract
• 8 oz fresh raspberries
• Cream Cheese Layer
• 8 oz cream cheese room temperature
• 1 tsp vanilla extract
• 1 ½ cups powdered sugar

Streusel Topping

• 1 cup 1.1 GF flour or all-purpose flour
• ½ cup sugar
• 8 tbsp butter room temperature

Lemon Glaze

• 1 ½ cups powdered sugar
• 2 tsp milk
• 1 tbsp lemon juice

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Instructions

 

Prepare the Cream Cheese Layer

• In a bowl, beat cream cheese, vanilla, and powdered sugar until smooth. Set aside.

Make the Cake Batter

• Preheat oven to 350°F (175°C). Grease a 9” round springform pan (3” deep) with nonstick spray.
• In a large bowl, cream butter and sugar on high speed for 3 minutes until light and fluffy.
• Add eggs, sour cream, lemon zest, and vanilla extract. Mix until combined.
• Scrape the bowl, then add flour, baking powder (or 2 tsp if using AP flour), baking soda, and salt. Mix until just combined.
• Gently fold in the fresh raspberries.

Make the Streusel

• In another bowl, combine flour, sugar, and butter. Use a fork to mix until crumbly.

Assemble the Cake

• Pour half of the batter into the prepared dish.
• Spread cream cheese layer evenly on top.
• Sprinkle half the streusel over the cream cheese.
• Top with remaining batter, then the rest of the streusel.

Bake

• Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
• Cool completely before glazing.

Glaze & Serve

• Whisk together powdered sugar, milk, and lemon juice until smooth. Drizzle over cooled cake.
• Slice and enjoy!

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The cream cheese layer and streusel topping make it feel like a mix between a bakery cake and a breakfast treat. It holds up well for a couple of days, so it’s great for sharing or snacking on throughout the weekend. Definitely worth keeping in your rotation!