Get ready to transform your ordinary morning into an extraordinary culinary adventure! This Lemon Poppyseed Raspberry Coffeecake is not just a recipe – it's a symphony of flavors that will make your taste buds dance with joy. Imagine a perfectly moist cake bursting with tangy lemon, crunchy poppy seeds, and juicy raspberries that will have everyone at your breakfast table begging for seconds. Whether you're a seasoned baker or a weekend kitchen warrior, this recipe promises to elevate your baking game and impress even the most discerning food critics.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp poppy seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 2 teaspoons of poppy seeds, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the 2 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- In a separate bowl, combine 1/2 cup of sour cream and 1/4 cup of lemon juice. Mix until smooth.
- Gradually add the dry flour mixture to the creamed butter and sugar mixture, alternating with the sour cream and lemon juice mixture. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup of fresh raspberries into the batter, being careful not to break them apart too much.
- Pour the batter into the prepared baking pan, spreading it evenly. Smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.
- Once baked, remove the coffeecake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Once cooled, slice the coffeecake into squares and serve. Enjoy your delicious Lemon Poppyseed Raspberry Coffeecake with a cup of coffee or tea!
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Raspberry Placement: Gently fold raspberries to prevent them from breaking and bleeding color throughout the batter.
- Check for Doneness: Use the toothpick test – if it comes out clean with just a few moist crumbs, your cake is perfect.
- Cooling is Crucial: Let the cake cool completely to allow flavors to meld and texture to set properly.
- Storage Hack: This coffeecake stays moist for 2-3 days when stored in an airtight container at room temperature.Pro Tip: For an extra luxurious touch, dust the cooled cake with powdered sugar or drizzle with a light lemon glaze before serving!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
