Lemon Raspberry Crumb Coffee Cake

Happy First Day of Spring!  Even though it is the first day of spring, I am pretty sure that the weather is confused.  It was nice and sunny all week here in Pennsylvania, in the 40’s and 50’s.  Today it is very cold and snowing outside, then it is supposed to get back up to the 50’s for the weekend.  Of all the days it had to snow, why did it have to be on the first day of spring?  I hope this is the last of the snow until next year, I am looking forward to spending some time outside.
 
To celebrate spring and the coming of warmer weather, I decided to make another delicious lemon recipe.  The freshness and citrus flavor of lemon always makes me think of spring and warmer weather.  I decided to make a coffee cake using lemons and pair it with raspberries as well.  This coffee cake would be a perfect breakfast for Easter brunch or a perfect breakfast or dessert for any occasion.
 
 
This Lemon Raspberry Crumb Coffee Cake was a delicious combination of flavors and has quickly become my new favorite coffee cake.  I loved the citrus flavor of the lemon coffee cake combined with the raspberries and all topped with a lemon crumb topping.  I am not always the biggest fan of lemon, but I think that this cake was perfect.  All the flavors went perfect together and would be a great compliment to your breakfast table.  Since the raspberries and crumb topping provide some sweetness to the coffee cake, this would also be great for dessert.  I hope you enjoy this fantastic coffee cake!
 
 
 
**Note: You can substitute the lemon zest with just 2-3 drops of Young Living Essential Oils Lemon Essential Oil.
 
Interested in buying Essential Oils? I have a great FAQ page here that will answer your questions and give you all the info you need to order your own set!

Lemon Raspberry Crumb Coffee Cake

Ingredients

    For the coffee cake:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk (I used soy milk)
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • Zest of 1 medium sized lemon OR 2-3 drops Young Living Lemon Essential Oil
  • 1/4 cup lemon juice (the juice from 2 medium sized lemons)
  • 1 cup raspberries, chopped
  • For the crumb topping:
  • 3/4 cup flour
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1/4 cup cold butter

Instructions

  1. Preheat the oven to 350 degrees.
  2. For the cake, in a large bowl cream the butter and sugar together until combined.  Then mix in the eggs, vanilla, and milk.
  3. In a medium sized bowl, stir together the flour, baking soda, salt, and baking powder.  Slowly mix in the flour mixture to the butter mixture until combined.
  4. Stir in the lemon juice, lemon zest or essential oil, and the raspberries until combined.
  5. Pour the batter into a greased 9 x 13 pan.
  6. Meanwhile make the crumb topping.  Add all the ingredients for the topping to a small bowl and use a fork to incorporate the butter, until a crumb mixture forms.  Sprinkle the crumb topping evenly over the cake.
  7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
http://whatscookinglove.com/2015/03/lemon-raspberry-crumb-coffee-cake/

 

Check out these other great recipes:
 
 
Pumpkin Crumb Coffee Cake

 

Important Note about ingesting Essential Oils:
Not all essential oils are edible. Due to lack of purity, 98% of essential oils sold should NOT be ingested. An edible essential oil will be labeled “therapeutic-grade” and have a “Supplement Facts” box on the label showing the nutritional value – do NOT use just any brand of essential oil for cooking/flavoring foods. Be sure to use pure oils from reliable sources, not synthetic scents or flavorings.
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