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Meyer Lemon Raspberry Coffee Cake

Course Dessert


  • 2 cups All purpose flour
  • 2 1/2 tsp Baking powder
  • 1/4 cup Milk
  • 3/4 cup Sugar
  • 1/2 cup plain Greek yogurt
  • 1/4 cup butter, softened
  • 1 Large egg
  • 2 tbsp Fresh Meyer lemon juice
  • 1 tbsp Fresh grated Meyer lemon peel finely grated
  • 1 1/2 cups fresh raspberries

Crumb Topping

  • 1 cup Sugar
  • 2/3 cup All purpose flour
  • 6 tbsp butter, softened


  • 1/2 cup icing sugar
  • 1 tbsp Fresh Meyer lemon juice


  • Make the crumb topping first, so you'll have it ready when the cake batter is done.
  • Add 1 cup sugar and 2/3 cup flour in a bowl and blend.
  • Cut in the 6 tablespoons of butter with two knives until the mixture is crumbly and relatively evenly textured.
  • Now for the cake! Sift the 2 cups flour and baking powder together in a bowl.
  • In another bowl, combine 1/4 cup milk, 3/4 cups sugar, 1/2 cup Greek yogurt, 1/4 cup butter, egg, Meyer lemon juice and zest.
  • Beat the mixture until it has a creamy texture.
  • Add the flour/baking powder mixture in spoonfuls, folding the dry ingredients into the batter until just blended together. Do not beat.
  • Fold in in the raspberries.
  • Add the batter to a 10-inch round cake pan in spoonfuls.
  • Sprinkle the crumb topping on top of the batter.
  • Bake at 350 degrees Fahrenheit for about 45 to 50 minutes.
  • Once the cake is done, combine the Meyer lemon juice and icing sugar for the glaze, blending until smooth.
  • Drizzle the glaze over the cake.
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