Recipes and Cooking Lemon-Raspberry Coffeecake 4.2 (80) 3 Reviews This refreshing and easy coffee cake recipe will be the star of your next brunch. The only thing that could make this fruit coffee cake better? A dusting of powdered sugar or dollop of whipped cream! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Bake Time: 45 mins Cool Time: 10 mins Total Time: 1 hrs 15 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour 1 ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 ¼ cup granulated sugar ½ cup butter, softened 2 eggs 1 teaspoon vanilla ¾ cup buttermilk 3 ounce cream cheese, softened 1 teaspoon finely shredded lemon peel 1 cup fresh or frozen raspberries Powdered sugar and fresh raspberries (optional) Directions Preheat oven to 375°F. Lightly grease the bottom of a 9x1-1/2-inch round cake pan. Line bottom of pan with parchment. Grease and lightly flour pan; set aside. For cake, in a medium bowl stir together flour, baking powder, baking soda, and salt; set aside. In a medium mixing bowl beat 1 cup of the granulated sugar and the butter with a mixer on medium to high until combined. Add 1 egg and the vanilla. Beat on low to medium for 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside. For cheesecake filling, in a small mixing bowl beat cream cheese and remaining 1/4 cup granulated sugar on medium to high until combined. Add lemon peel and remaining egg; beat until combined. Spoon half the cake batter into the prepared pan, spreading to edges. Pour filling over batter, spreading to edges. Dollop remaining batter on filling, carefully spreading to edges of pan. Bake for 20 minutes or until puffed. Gently press raspberries into cake. Bake 25 to 30 minutes more or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen edges of cake from pan; remove from pan. Serve warm, sprinkled with powdered sugar and topped with additional raspberries. Rate it Print Nutrition Facts (per serving) 309 Calories 14g Fat 43g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 309 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 72mg 24% Sodium 302mg 13% Total Carbohydrate 43g 16% Total Sugars 27g Protein 5g Vitamin C 3.5mg 18% Calcium 90.9mg 7% Iron 1.3mg 7% Potassium 102mg 2% Folate, total 44.4mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.