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Lemon-Raspberry Double Cream Coffee Cake



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.

Nutrition (1 serving)

320 Calories
19 Fat (g)
70 Cholesterol (mg)
220 Sodium (mg)
35 Carbohydrates (g)
1 Dietary Fiber
5 Protein (g)
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