Lemon Raspberry Coffee Cake
Chef Leslie Mackie
Chef Leslie Mackie of Macrina Bakery and Café puts a new spin on classic Bundt or coffee cake with the tart-sweet flavor combination of lemon and raspberries. Frozen red raspberries, available year round, make it possible to bake and serve this cake in any season.
2 tbsp. canola oil
4 cups unbleached all-purpose flour, divided
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
3 tbsp. grated lemon zest (about 2 lemons, zested)
2 sticks (8 oz.) unsalted butter, at room temperature
2¼ cups sugar
5 large eggs
¼ cup fresh lemon juice (about 1 lemon, juiced)
½ cup nonfat yogurt
2 cups IQF whole red raspberries
1 cup powdered sugar, sifted
1 tbsp. raspberry jam
1 tbsp. + 1 tsp. water
- Preheat oven to 325 F. Line a rimmed baking sheet with parchment paper and set aside.
- Brush Bundt pan with canola oil and sprinkle with ¼ cup flour. Cover evenly with flour and shake out any excess; set aside.
- In medium bowl, sift remaining flour, baking powder, baking soda and salt. Add lemon zest and mix thoroughly; set aside.
- In bowl of stand mixer, place butter and sugar. With paddle attachment, cream 3 to 5 minutes or until mixture is light in texture and pale in color. Scrape bowl’s edge to ensure it’s well creamed.
- Beat in eggs, one at a time, waiting until each egg is fully incorporated. Scrape bowl frequently to ensure mixture is well combined. Add in lemon juice and incorporate.
- Alternately add flour mixture and yogurt, adding in 3 additions. Remove bowl from mixer and gently fold in raspberries, ensuring all is combined.
- Pour batter into prepared Bundt pan. Level batter in pan and bake 45 minutes or until top of cake is golden brown and when pierced with a toothpick it comes out clean.
- Let cake cool in pan 1 hour. Release cake from pan using a paring knife around edge, following curve of pan. Invert cake onto a plate and remove pan.
- In small bowl, combine powdered sugar, raspberry jam and water; mix until blended and drizzle over coffee cake. Garnish with additional raspberries and/or sugared edible flowers or herbs.
Photo courtesy of Washington Red Raspberry Commission