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Lemon-Raspberry Double Cream Coffee Cake
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2 1/4 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup firmly packed brown sugar

3/4 cup cold Land O Lakes® Butter, cut into chunks

1 cup sour cream

1 large Land O Lakes® Egg

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt


1/4 cup granulated sugar

1 (8-ounce) package cream cheese, softened

1 large Land O Lakes® Egg

1 teaspoon freshly grated lemon zest

1 teaspoon lemon juice


1/2 cup raspberry preserves

1/2 cup sliced almonds


1 cup fresh raspberries, if desired

How to make

  1. STEP 1

    Heat oven to 350ºF. Grease and flour bottom of 9-inch springform pan; set aside.

  2. STEP 2

    Combine flour, 1/2 cup granulated sugar and brown sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping.

  3. STEP 3

    Add all remaining cake ingredients to remaining crumb mixture. Beat at medium speed until well mixed. Spread batter evenly over bottom and 2 inches up side of prepared pan.

  4. STEP 4

    Combine 1/4 cup granulated sugar, cream cheese, 1 egg, lemon zest and lemon juice in bowl. Beat at medium speed until smooth.

  5. STEP 5

    Spread cream cheese mixture evenly over batter to within 1/2 inch of edge. Spread preserves over cream cheese mixture; sprinkle with almonds and reserved crumb mixture.

  6. STEP 6

    Bake 45-60 minutes or until cream cheese filling is set and cake is dark golden brown. Cool 15 minutes; remove side of pan. Center will settle slightly. Cool completely. Garnish with fresh raspberries, if desired. Store refrigerated.

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