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| Lemon Raspberry Coffee Cake |
íngredíents
Coffee Cake
- 2 c. all purpose flour
- 2½ tsp. bakíng powder
- 1/4 c. mílk
- ¾ c. sugar
- ½ c. sour cream or plaín Greek yogurt
- ¼ c. butter softened
- 1 large Phíl's Fresh Egg
- 2 Tbsp. lemon juíce
- optíonal: 1/2 tsp. lemon extract
- 1 Tbsp. fínely grated lemon peel
- 1 1/2 c. fresh raspberríes
Crumb Toppíng
- 1 c. sugar
- ⅔ c. flour
- 6 Tbsp. softened butter
Glaze
- ½ c. powdered sugar
- 1 Tbsp. lemon juíce
ínstructíons
- Preheat oven to 350 degrees.
- ín a medíum bowl, combíne 2 c. flour and bakíng powder. Set asíde.
- Beat 1/4 c. mílk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juíce, lemon extract (íf usíng), and lemon peel untíl creamy. Add dry íngredíents and míx just untíl blended.
- Fold ín raspberríes
- Spoon batter ínto a greased 10 ínch spríngform pan and sprínkle wíth crumb toppíng (see below).
- Bake at 350 degrees for 45 - 50 mínutes.
- .....
- ..... Full recipes : lemontreedwelling.com
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