Raspberry Lemon Streusel Coffee Cake

Preheat your oven to 350°F. Lightly oil an 8‑inch springform pan, then line the bottom with a round of parchment paper.

Make the streusel: In a small bowl, use a fork or pastry cutter to combine 3 tablespoons of cold, 1/4-inch-cubed unsalted butter, 2 tablespoons granulated sugar, 1/3 cup all-purpose flour, and a pinch of salt until the mixture forms soft, crumbly pebbles. Place the bowl in the refrigerator to chill while you prepare the cake batter.

In a large mixing bowl, whisk together 1 1/2 cups all‑purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

In a medium bowl, whisk together 2 large eggs, 1/2 cup buttermilk, 1/3 cup vegetable oil, 1/3 cup Greek yogurt, the zest of 2 lemons, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract. The buttermilk adds acidity, which helps soften the crumb and keeps the cake incredibly tender and moist.

Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. Avoid overmixing, as it can make the cake dense or tough.

Gently toss 1 1/2 cups fresh raspberries with 1 tablespoon all‑purpose flour until lightly coated. This helps keep the berries from sinking and prevents excess moisture in the cake.

Gently fold the raspberries into the batter.

Pour the batter into the prepared springform pan.

Sprinkle the streusel topping evenly over the surface until completely covered.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Once cooled, release the springform and add the glaze. To make the glaze, add 1/2 cup of powdered sugar to a bowl and 2 tablespoons of lemon juice, stirring until smooth.

Set the cooled cake on a wire rack placed over a sheet of parchment to catch any drips. Drizzle the lemon glaze over the top in a loose zig‑zag motion, letting it naturally run down the sides of the cake.

Allow the glaze to dry, then serve.

Enjoy!

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