Lemon Raspberry Coffee Cake

Ingredients

Coffee Cake

1. 2 c. all purpose flour
2. 2½ tsp. baking powder
3. 1/4 c. milk
4. ¾ c. sugar
5. ½ c. sour cream or plain Greek yogurt
6. ¼ c. butter softened
7. 1 large Phil's Fresh Egg
8. 2 Tbsp. lemon juice
9. optional: 1/2 tsp. lemon extract
10. 1 Tbsp. finely grated lemon peel
11. 1 1/2 c. fresh raspberries

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Crumb Topping

1. 1 c. sugar
2. ⅔ c. flour
3. 6 Tbsp. softened butter

Glaze

1. ½ c. powdered sugar
2. 1 Tbsp. lemon juice

Instructions

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine 2 c. flour and baking powder. Set aside.
3. Beat 1/4 c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.
4. Fold in raspberries
5. Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).
6. Bake at 350 degrees for 45 - 50 minutes.
7. Remove from oven and cool at least 20 minutes in pan before removing.
8. Combine ingredients for glaze and drizzle over cooled coffee cake.

Crumb Topping

1. Combine 1 c. sugar and ⅔ c. flour in a bowl.
2. Cut in 6 Tbsp. butter until mixture is crumbly.

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