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Lemon Raspberry Brunch Cake

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By Betty Crocker Kitchens
Updated Apr 3, 2017
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Lemon peel and fresh raspberries add a burst of freshness to this coffee cake.

Lemon Raspberry Brunch Cake

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 12
  • Ingredients 12
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Ingredients

Cake

  • 3 cups Original Bisquick™ mix
  • 3/4 cup milk
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla
  • 2 Eggland’s Best® Large Eggs
  • 2 cups fresh raspberries

Topping

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • Step 
    2
    In large bowl, beat all Cake ingredients except raspberries with electric mixer on low speed 30 seconds. Beat on medium speed about 2 minutes or until well blended. Pour batter evenly in pan. Top with raspberries.
  • Step 
    3
    In medium bowl, stir all Topping ingredients until well mixed. Sprinkle evenly over batter.
  • Step 
    4
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.

Nutrition

300 Calories
14g Total Fat
5g Protein
38g Total Carbohydrate
16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
450mg
19%
Potassium
95mg
3%
Total Carbohydrate
38g
13%
Dietary Fiber
2g
8%
Sugars
16g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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