LEMON RASPBERRY COFFEE CAKE

I partnered with Phil’s Fresh Eggs to bring you this recipe. As always, all ideas and opinions are my own!

Do you ever think about your “ideal day”? How you would spend it? Who you would be with? Where you would go? What you would EAT?? Because I think about it a lot….ha! Probably because I can’t remember the last time I got to plan an entire day just for myself. But I dream about it….and when the time comes, I can guarantee I’ll have the BEST DAY EVER! Starting, of course, with breakfast.

I’m not sure what it is about breakfast that I love SO MUCH, but I really do love it. I love going out to breakfast with friends, getting together for breakfast with family, and making a big weekend breakfast at home. It feels like the perfect way to start the day….or the weekend!

Ingredients

• Coffee Cake
• 2 c. all purpose flour
• 2½ tsp. baking powder
• 1/4 c. milk
• ¾ c. sugar
• ½ c. sour cream or plain Greek yogurt
• ¼ c. butter softened
• 1 large Phil's Fresh Egg
• 2 Tbsp. lemon juice
• optional: 1/2 tsp. lemon extract
• 1 Tbsp. finely grated lemon peel
• 1 1/2 c. fresh raspberries
• Crumb Topping
• 1 c. sugar
• ⅔ c. flour
• 6 Tbsp. softened butter
• Glaze
• ½ c. powdered sugar
• 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. ..............................

for full recipes please see : www.lemontreedwelling.com

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