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Lemon-Raspberry Coffeecake…a spring dessert for the hop!

At The Picket Fence with Vanessa Hunt

Where Ideas for your Home Meet Inspiration for your Heart

Lemon-Raspberry Coffeecake…a spring dessert for the hop!

We hope you’re having a “hopping” good time with us at at the Bunny Blog Hop…get it…hopping…blog hop…bunny…yep. I can’t help myself.
All week we’ll be co-hosting the Bunny Blog Hop, along with DIY by Design, French Country Cottage and On Sutton Place! It’s four blogs…one big party!
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Yesterday, Vanessa kicked off the hop here at our blog with her sweet Resurrection Garden project, perfect for teaching kids the true meaning of Easter.
Today, I’m sharing a fabulous spring dessert full of yummy goodness!

Lemon-Raspberry Coffeecake with Jam-Champagne glaze
I can’t wait each month to open my mailbox and find my Better Homes and Gardens magazine waiting for me.  There is always something fabulously delicious between the pages. In the April edition that just arrived, this coffeecake caught my eye and after giving it the ol’ taste test…I knew I had to share it with y’all.
You’re family will love ya forever if they wake up to this delicious goodie Easter morning,  but don’t let the title “coffeecake” fool you.  It would also be a perfect conclusion to Easter Dinner.
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Lemon-Raspberry Coffeecake

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
3/4 cup buttermilk
3 ounces 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 degrees F. Lightly grease the bottom of a 9×1-1/2-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.

Jam- Champagne Glaze
In a small saucepan heat 1/2 cup seedless jam and 1 Tablespoon lemon juice until melted.  Combine with 1 to 2 Tablespoons sparkling wine or 1 teaspoon vanilla.  Serve as a sauce with slices of Lemon-Raspberry Coffeecake.
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I will be making this delicious dessert again very soon! So do you have a spring recipe, craft,  home décor or Easter post to share with us? If so link it on up here and it will appear on all four blogs! 
And if you link up a post you are entered to win a lovely gift from Ann of Sutton Place Designs. 


 
Here’s how to enter to win:


1.  Just link up any Spring/Easter project, craft, decor or recipe to today’s party.  Each post you link up will count as one entry (no more than four links please). 
2.  For a second chance to win, stop by Ann’s Etsy Shop and come back and leave a comment on what else you love in her shop.  

The party will remain open through Easter Sunday, April 8th, at 11:59pm.

The giveaway will close on Sunday April 8th at 11:59pm EST.  You must leave a separate comment for each entry in order to maximize your chances to win. Must be 18 years or older.  Open only to residents in the 48 lower states.

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We’d love you to link your post back to At The Picket Fence by using our Bunny Blog Hop Graphic (code located at the top of our sidebar) or a text link! That will help us spread the word this week about the Bunny Blog Hop! Thanks!
 
Thanks so much for “hopping” on over today to visit us at the Fence,

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Comments

  7. Thanks gals for hosting this fun themed party! That cake looks so good, now I’m hungry. I hope to be back with a couple more links after they post on my blog that is…I’ve got to get this timing for holiday posts down a little better. Your blog is great, love it, and so appreciate your the ability to connect with others through you too. Thanks, Little Bit

    Reply

  10. Hi
    It’s just me. I back with more Easter Cheer. I would love to win a beautiful pillow from Ann. I just added her blog to my blog list. Even after a couple of years blogging I am still finding new blogs for inspiration. Thanks so much for having great parties.
    xo
    Betty

    Reply

  11. Oh my goodness that looks and sounds divine! If I didn’t have my heart set on this lemon pound cake I would totally be making this for Easter. I have been thinking about this lemon pound cake recipe I want to try though. Thanks for sharing!!!!

    Reply

  12. Let me just tell you that Jack’s favorite things are LEMON and RASPBERRIES! I can just imagine how much he would love this. The photos are gorgeous and so inspiring. I’m going to see if I can find some ripe raspberries!

    Thank you so much for linking this gorgeous recipe to Grace at Home! I appreciate it so much!

    Reply

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