Lemon Coffee Cake Recipes

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LEMON COFFEE CAKE



Lemon Coffee Cake image

Moist lemon cake with crunchy crumble topping and sweet lemon cream cheese glaze. This lemon coffee cake is bursting with bright lemon and perfect for brunch.

Provided by Fiona Dowling

Categories     Breakfast     Dessert

Time 1h

Number Of Ingredients 18

1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
6 tablespoons unsalted butter (, melted)
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1 1/2 cups granulated sugar
3 large eggs
2 tsp vanilla extract
3 tablespoons lemon zest
1/3 cup lemon juice (, freshly squeezed)
2/3 cup sour cream
1 oz cream cheese
1 tablespoon lemon juice
3/4-1 cup powdered sugar

Steps:

  • Preheat the oven to 350F degrees.
  • Grease and flour a 9x13 inch pan.

ITALIAN LEMON COFFEE CAKE



Italian Lemon Coffee Cake image

"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!

Provided by Kim's Cooking Now

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 8

Number Of Ingredients 10

¼ cup sliced almonds
2 eggs
¾ cup white sugar
½ cup vegetable oil
¼ cup freshly squeezed lemon juice
1 lemon, zested
1 ½ cups all-purpose flour
1 packet Lievito Pane Degli Angeli (such as Paneangeli®)
⅓ cup powdered sugar
1 ½ teaspoons lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
  • Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
  • Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 43.3 g, Cholesterol 46.5 mg, Fat 16.7 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 18.1 mg, Sugar 24.3 g

LEMON-GLAZED RASPBERRY COFFEE CAKE



Lemon-Glazed Raspberry Coffee Cake image

Fill this crumb-topped coffee cake with fresh raspberries and drizzle it with a lemon glaze.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups fresh raspberries
3/4 cup confectioners' sugar
2 tablespoons lemon juice plus 1 teaspoon finely grated lemon zest

Steps:

  • Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
  • When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

LEMON COFFEE CAKE



Lemon Coffee Cake image

Lemon Coffee Cake is a delicious, moist, and sweet breakfast or snack cake, and also a very easy dessert recipe. Bursting with tangy lemon flavor, this coffee cake is the perfect treat to enjoy this spring or summer!

Provided by Vera Z.

Categories     Dessert

Time 1h40m

Number Of Ingredients 24

2/3 cup all-purpose flour
Dash of salt
3 Tablespoons light brown sugar
5 Tablespoons sugar
4 Tablespoons unsalted butter-melted and slightly cooled
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
6 Tablespoons unsalted butter-softened
1 cup sugar
1 teaspoon vanilla
grated lemon zest from 1 lemon
2 eggs
¾ cup sour cream
1 cup lemon curd (store-bought or homemade)
8 oz. cream cheese-softened
1 egg
½ teaspoon vanilla
4 Tablespoons sugar
½ cup lemon juice
2 teaspoons lemon zest
½ cup sugar
2 eggs
5 Tablespoons unsalted butter

Steps:

  • To make homemade lemon curd, in a saucepan melt the butter. Remove from the heat, add sugar, lemon juice, and lemon zest, and whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolves and the mixture is thick enough to hold the marks from a whisk. Cool completely.
  • Preheat the oven to 350 F. Line 8 x 8 x 2-inch square baking pan (or 9 x 9-inch pan) with parchment paper leaving an overhang on the sides, spray with non-stick spray and set aside.
  • First, make the crumb topping. In a bowl stir together flour, sugar, brown sugar, and salt. Then add melted butter and stir with a fork until pea-size crumbs form. Set in the fridge until ready to use.
  • To make the cake beat softened butter for a minute, then add sugar and beat until creamy. Add lemon zest, vanilla, and eggs and mix to combine.
  • Add sour cream and mix well, then mix in flour, baking powder, and salt. Spread half of the batter in the prepared pan.
  • Spread 1 cup of lemon curd over the batter but don't go all the way to the edges (or it will burn during baking).
  • Spoon the remaining batter on top.
  • Beat cream cheese, vanilla, sugar, and egg until smooth. Spread cream cheese mixture over the batter.
  • Sprinkle with a crumb topping and bake for about 45-55 minutes or until the center has set. If it browns too much tent the top with aluminum foil.
  • Cool for 30 minutes in the pan, then pull the paper and lift the cake and transfer to a rack to cool completely.
  • Dust with powdered sugar before serving if desired.

GLAZED LEMON CURD-FILLED COFFEE CAKE



Glazed Lemon Curd-Filled Coffee Cake image

A lip-smacking layer of lemon curd lies in the center of this crumb-topped coffee cake with a lemon glaze.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup lemon curd
3/4 cup confectioners' sugar
1 tablespoon lemon juice

Steps:

  • Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the lemon curd on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
  • When the cake is cool, whisk together the confectioners' sugar and lemon juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

MEYER LEMON COFFEE CAKE



Meyer Lemon Coffee Cake image

Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic dessert. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 16

1 3/4 cups unbleached all-purpose flour
3/4 cup packed light-brown sugar
1 teaspoon kosher salt
1 1/2 sticks (3/4 cup) cold unsalted butter
5 Meyer lemons, cut into paper-thin slices, ends discarded; plus 3 tablespoons finely grated zest (from 4 to 5 lemons)
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 to 4 tablespoons Meyer lemon juice

Steps:

  • Streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover and refrigerate until ready to use, up to 3 days.
  • Cake: In a large skillet of simmering water, cook lemon slices 1 minute. Drain and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
  • Preheat oven to 350 degrees. Butter a 9-inch angel-food-cake pan. Sift together flour, baking powder, baking soda, and salt. In a mixer fitted with the paddle attachment, beat together butter, granulated sugar, and lemon zest on medium speed in a large bowl until light and fluffy, about 2 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to low. Beat in flour mixture in three additions, alternating with sour cream, beginning and ending with flour mixture and beating until combined after each addition.
  • Spoon half of batter evenly into pan. Arrange half of lemon slices in a single layer over batter. Spread remaining batter evenly over top. Cover with remaining lemon slices in a single layer. Sprinkle chilled streusel evenly over batter.
  • Bake until cake is golden brown and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet; let cool in pan 15 minutes. Run a knife around edges of pan and remove outer ring. Let cool on rack 15 minutes more. Run a knife around center tube. Slide two wide spatulas between bottom of cake and pan, and lift cake to remove from center tube. Let cool completely on rack.
  • Glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down sides. Let glaze set before slicing, about 5 minutes.

LEMON LOVER'S COFFEE CAKE



Lemon Lover's Coffee Cake image

Say good morning with a scrumptious warm coffee cake that's loaded with lemon.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h5m

Yield 16

Number Of Ingredients 10

3/4 cup granulated sugar
3/4 cup butter or margarine, softened
2 teaspoons grated lemon peel
3/4 teaspoon baking powder
1/2 teaspoon vanilla
2 eggs
1 1/2 cups Gold Medal™ all-purpose flour
1 jar (about 10 oz) lemon curd
1 cup powdered sugar
5 to 6 teaspoons lemon juice

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
  • In large bowl, beat granulated sugar, butter, lemon peel, baking powder, vanilla and eggs with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally (mixture will look curdled). Stir in flour. Spread in pan. Spoon lemon curd by rounded measuring teaspoonfuls about 3/4 inch apart onto batter.
  • Bake 23 to 26 minutes or until golden brown. Cool 15 minutes. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle.
  • Drizzle glaze over warm coffee cake. Serve warm or cool.

Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 28 g, TransFat 0 g

OVERNIGHT LEMON COUNTRY COFFEE CAKE



Overnight Lemon Country Coffee Cake image

Assembling coffee cake the night before allows you to enjoy oven-fresh sweet bread in the morning...without waking at the crack of dawn!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 9h10m

Yield 15

Number Of Ingredients 12

1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
2 containers (6 oz each) Yoplait® Original yogurt lemon burst
2 teaspoons grated lemon peel
2 1/3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup chopped pecans
1/2 teaspoon ground nutmeg

Steps:

  • Spray bottom only of 13x9-inch pan with cooking spray. Beat butter and granulated sugar with electric mixer on low speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon peel, flour, baking powder, salt and baking soda; beat on low speed until smooth. Spread batter in pan. Cover and refrigerate at least 8 hours but no longer than 16 hours.
  • In small resealable plastic bag, mix brown sugar, pecans and nutmeg. Refrigerate.
  • When ready to bake, let coffee cake stand at room temperature while heating oven to 350°F. Uncover coffee cake; sprinkle with brown sugar mixture.
  • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

LUSCIOUS LEMON COFFEE CAKE



Luscious Lemon Coffee Cake image

The holidays are a time for special meals, but it's also a season of too little time! That's why this is my favorite coffee cake...year-round. It's so simple to prepare, but it's very flavorful.

Provided by Taste of Home

Time 45m

Yield 12-16 servings.

Number Of Ingredients 10

TOPPING:
1 cup chopped walnuts
1/2 cup sugar
2 teaspoons ground cinnamon
CAKE:
1 package yellow cake mix with pudding (regular size)
1 package (3.4 ounces) instant lemon pudding mix
1 cup sour cream
4 large eggs, lightly beaten
1/2 cups vegetable oil

Steps:

  • Combine topping ingredients and set aside. In a bowl, combine cake and pudding mixes, sour cream, eggs and oil. Mix on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.

Nutrition Facts :

LEMON COFFEE CAKE



Lemon Coffee Cake image

"This quick coffee cake was one of the first recipes I tried after I got married more than 30 years ago," recalls Darlene Brenden of Salem, Oregon. "Since then, I have received many compliments and requests for the recipe. The lemon filling makes it a refreshing treat any time of day."

Provided by Taste of Home

Time 50m

Yield 12-16 servings.

Number Of Ingredients 8

1-1/4 cups sugar, divided
3/4 cup canola oil
4 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 can (15-3/4 ounces) lemon pie filling
1-1/2 teaspoons ground cinnamon

Steps:

  • In a large bowl, beat 1 cup sugar, oil and eggs until well blended. Combine the flour, baking powder and salt; gradually beat into egg mixture until blended., Pour half into a greased 13-in. x 9-in. baking dish. Spread pie filling over batter. Top with remaining batter. Combine the cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 138mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.

WHITE CHOCOLATE AND LEMON COFFEE CAKE



White Chocolate and Lemon Coffee Cake image

Fresh, sweet, lemony coffee cake is the perfect way to start your day. This streusel-topped cake has white chocolate chips mixed in, which firm up the texture a bit.

Provided by lutzflcat

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 18

cooking spray
1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
4 tablespoons unsalted butter, melted
½ cup unsalted butter, softened
½ cup white sugar
3 tablespoons lemon zest
2 large eggs
3 tablespoons fresh lemon juice
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon ground cinnamon
2 cups all-purpose flour
½ cup sour cream
¼ cup milk
½ cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform or cake pan with cooking spray and line the bottom with parchment paper; set aside.
  • Stir flour and sugars together in a small bowl with a fork. Add melted butter and mix until crumbly, leaving some large crumbs. Set topping aside while you make the cake.
  • Combine butter, sugar, and lemon zest in a large bowl and cream with an electric mixer until light and fluffy, about 3 minutes. Add eggs, lemon juice, baking powder, vanilla, salt, and cinnamon. Beat until well combined, about 3 minutes. Add in flour gradually on low speed, mixing until combined. Add sour cream and milk and mix batter until smooth, about 4 minutes.
  • Fold white chocolate chips into the batter. Pour into the prepared pan and sprinkle with the topping.
  • Bake in the preheated oven until light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for about 30 minutes before removing from the pan and serving.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 70 g, Cholesterol 101.6 mg, Fat 26.1 g, Fiber 1.6 g, Protein 8.2 g, SaturatedFat 15.7 g, Sodium 312.8 mg, Sugar 32.7 g

LEMON BLUEBERRY COFFEE CAKE RECIPE BY TASTY



Lemon Blueberry Coffee Cake Recipe by Tasty image

This bright and fruity coffee cake is bursting with fresh whole blueberries, and lemony accents. A crunchy, buttery streusel serves as the topping, and it's finished with a generous drizzling of lemon-flavored icing.

Provided by Tasty

Categories     Breakfast

Time 1h20m

Yield 6 servings

Number Of Ingredients 20

nonstick cooking spray, for greasing
¼ cup granulated sugar
¼ cup light brown sugar
¼ cup all purpose flour
¼ cup unsalted butter, cut into small pieces, room temperature
1 cup fresh blueberry
1 ½ cups all purpose flour, divided, plus 1 tablespoon
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, room temperature
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
½ cup whole milk, room temperature
1 ½ cups powdered sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon whole milk, plus more as needed

Steps:

  • Preheat the oven to 350°F (180°C). Grease an 8½ x 4½-inch (20 cm x 11 cm) loaf pan with nonstick spray. Line the pan with a piece of parchment paper so there's overhang on both of the long sides.
  • Make the streusel topping: In a medium bowl, combine the granulated and brown sugars, flour, and butter. Mix together with a fork or with your fingers until crumbly and the butter is broken down into pea-sized pieces, being careful not to overmix. Set aside.
  • Make the coffee cake: Add the blueberries to a medium bowl and toss with 1 tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the pan while baking. Set aside.
  • In a large bowl, whisk together the remaining 1½ cups (155 G) flour, the baking powder, and salt.
  • In a separate large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed until pale and fluffy, about 4 minutes. Add the eggs, 1 at a time, making sure the first egg is fully incorporated before adding the next. Mix in the vanilla, lemon juice and zest, and milk until fully combined.
  • Add the dry ingredients to the wet ingredients and mix on low speed until fully combined. Add the blueberries to the batter and carefully fold with a rubber spatula to incorporate.
  • Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the top.
  • Bake the coffee cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake bakes, make the lemon glaze: In a medium bowl, whisk together the powdered sugar, lemon zest, lemon juice, and 1 tablespoon of milk until the sugar is dissolved. Add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
  • Let the cake cool in the pan for 10-15 minutes, then use the parchment sling to remove the cake from the pan. Drizzle the cake with the glaze before slicing with a serrated knife and serving.
  • Enjoy!

Nutrition Facts : Calories 508 calories, Carbohydrate 81 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, Sugar 56 grams

OVERNIGHT LEMON COUNTRY COFFEE CAKE



Overnight Lemon Country Coffee Cake image

I have not tried this yet, but am posting for safe keeping. I found this on a bag of Martha White all purpose flour.

Provided by Renee Ferraz

Categories     Breads

Time 50m

Yield 15 serving(s)

Number Of Ingredients 15

1/2 cup margarine or 1/2 cup butter, softened
1 cup sugar
2 eggs
2 (6 ounce) containers lemon yogurt
2 teaspoons grated lemons, rind of
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup all-purpose flour
3 tablespoons firmly packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter or 3 tablespoons margarine
1/2 cup powdered sugar
1 -2 teaspoon milk

Steps:

  • Spray bottom only of a 13x9 inch pan with nonstick cooking spray.
  • In large bowl, combine butter and sugar; beat until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Add yogurt and lemon peel; beat well.
  • Add flour, baking powder, salt and baking soda; beat at low speed until smooth.
  • Spread batter in sprayed pan.
  • Cover; refrigerate 8 hours or overnight.
  • When ready to bake, let coffee cake stand at room temperature while heating oven to 350 degrees and preparing topping.
  • To prepare topping, in small bowl combine all topping ingredients; mix well.
  • Sprinkle topping over coffee cake.
  • Bake at 350 degrees for 30 to 40 mins or until toothpick inserted in center comes out clean.
  • Cool 15 mins.
  • in small bowl, combine glaze ingredients.
  • Drizzle glaze over warm coffee cake.
  • Serve warm.

Nutrition Facts : Calories 239.6, Fat 6.5, SaturatedFat 2.5, Cholesterol 31.9, Sodium 214.9, Carbohydrate 41.7, Fiber 0.7, Sugar 24.4, Protein 4.2

LEMON CREAM COFFEE CAKE



Lemon Cream Coffee Cake image

Dished up this is an impressive looking cake. The lemon cream on the inside is a nice surprise and compliment to this moist cake. I opted to mix up some lemon juice and powdered sugar to drizzle on top for a more intense lemon flavor. Made as is it is a subtle lemon flavored cake. Recipe Source: Better Homes and Gardens

Provided by Ceezie

Categories     Breads

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 17

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 (8 ounce) carton lemon yogurt
1 1/2 teaspoons finely shredded lemon peel
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg or 1/4 teaspoon mace
1 cup butter
2 eggs, slightly beaten
1 cup milk
1/2 teaspoon almond extract
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
1/2 cup chopped pecans or 1/2 cup sliced almonds

Steps:

  • Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan; set aside.
  • In a medium mixing bowl beat cream cheese with an electric mixer until fluffy. Beat in 1/4 cup sugar; fold in lemon yogurt and lemon peel. Set aside.
  • In a large mixing bowl stir together 3 cups flour, 1 cup sugar, baking powder, salt and nutmeg or mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk and almond extract. Add to flour mixture, mixing until blended. Spread half of the batter in the prepared pan.
  • Spoon the cream cheese mixture over the batter. Spoon the remaining batter in small mounds over the cream cheese mixture, spreading out as much as possible.
  • Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in pecans or almonds. Sprinkle nut mixture over batter in pan.
  • Bake for 45 to 55 minutes or until cake is golden andtoothpick inserted in dough mounds comes out clean (do not test in filling). Cool on wire rack at least 45 minutes before serving. Chill to store.

Nutrition Facts : Calories 558.6, Fat 31.2, SaturatedFat 17.5, Cholesterol 110.5, Sodium 364.8, Carbohydrate 63.1, Fiber 1.5, Sugar 33.2, Protein 8.4

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LEMON CRUMB COFFEE CAKE RECIPE - SHUGARY SWEETS
lemon-crumb-coffee-cake-recipe-shugary-sweets image
2022-05-31 For the cake, grease and flour a 9-inch springform pan. Set aside. In a large mixing bowl, mix flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until crumbly. Add in eggs, vanilla …
From shugarysweets.com


LEMON COFFEE CAKE - BAREFEET IN THE KITCHEN
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2015-03-26 Preheat the oven to 350 degrees. Grease an 8" square pan with butter. Beat the butter and the sugar together until light and fluffy, about 7 minutes. Stir in the lemon zest, lemon juice, and vanilla. Add the eggs, mixing …
From barefeetinthekitchen.com


LEMON PULL-APART COFFEE CAKE RECIPE | LEITE'S CULINARIA
lemon-pull-apart-coffee-cake-recipe-leites-culinaria image
2021-03-18 In the bowl of a stand mixer, stir together 2 cups (9 ounces) of the flour, the sugar, yeast, and salt. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the …
From leitesculinaria.com


LEMON COFFEE CAKE
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2009-09-30 Bake until a cake tester comes out clean, about 50 minutes. Transfer to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan and remove the outer ring. Let cool another 15 minutes before …
From mykitchenescapades.com


LEMON COFFEE CAKE - SPACESHIPS AND LASER BEAMS
2022-05-06 STEP THREE: In a large bowl with an electric mixer, beat together butter and cream cheese at medium speed until creamy (about 2 to 3 minutes). STEP FOUR: Add in brown sugar and white sugar. Beat until fluffy (about 2 to 3 minutes). STEP FIVE: Beat in …
From spaceshipsandlaserbeams.com


LEMON STREUSEL COFFEECAKE | KING ARTHUR BAKING
Instructions. Preheat the oven to 350°F. Grease a tube pan, or a 9" x 13" pan. For the streusel: Stir together the dry ingredients. Cut in the cold butter until the mixture is crumbly, then stir in the grated rind and pecans. Set aside. For the cake: Sift together the flour, baking powder, salt, lemon powder (or zest), and cinnamon. Set aside.
From kingarthurbaking.com


LEMON CREAM CHEESE COFFEE CAKE - LORD BYRON'S KITCHEN
2017-08-25 Add the crumb topping ingredients to a small bowl. Use a fork to smash the butter into the flour and sugar to form a crumbly paste. Sprinkle the crumb mixture evenly over the cream cheese layer. Bake for 45 minutes. Remove from oven and allow to cool for five minutes before removing from pan.
From lordbyronskitchen.com


LEMON CREAM CHEESE COFFEE CAKE - BUTTERNUT BAKERY
Lemon Coffee Cake. Preheat the oven to 350F and prepare a 9″ springform pan. Coat all sides with nonstick spray and line the bottom with a sheet of parchment paper. In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
From butternutbakeryblog.com


TRUE LEMON COFFEE CAKE – TRUE CITRUS
A sweet and moist coffee cake recipe, made unique with True Lemon. A sweet and moist coffee cake recipe, made unique with True Lemon. . Free shipping over $40 (after discounts have been applied) Free shipping over $40 . We're so thankful for all your orders & we're processing as fast as we can! Give 40% off, Get 40% off . Most Loved Buy with confidence 100% Happiness …
From truelemon.com


LEMON COFFEE CAKE WITH CREAM CHEESE FILLING - GREENS & CHOCOLATE
Grease a 9" springform pan with cooking spray. In a large bowl with electric mixer, beat the butter and sugar until well combined, about 2 minutes. Add the eggs, one at a time, mixing until well combined. Add the vanilla, milk, lemon juice, lemon zest, baking soda, baking powder, and salt, and beat until combined.
From greensnchocolate.com


RETRO LEMON BISQUICK COFFEE CAKE RECIPE
Pre-heat oven to 400 degrees. Mix all of the ingredients, other than the ones for the lemon topping. Pour batter into an 8-inch square pan. Mix all the lemon topping ingredients. Sprinkle the topping over the batter. Bake for 20-25 minutes or until a toothpick comes out clean.
From retrohousewifegoesgreen.com


MEYER LEMON COFFEE CAKE RECIPE - DELISH
2008-01-01 Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a …
From delish.com


LEMON CURD COFFEE CAKE - BORROWED BITES
2020-03-30 The batter part of this recipe has three easy steps: 1. Combine dry ingredients in a mixing bowl. 2. Slice butter into pats and mix it into the dry ingredients. 3. Mix the liquid ingredients into the dry. Making the lemon coffee cake batter is made quick and easy with a stand mixer, but feel free to do it by hand.
From borrowedbites.com


AMAZING LEMON COFFEE CAKE RECIPE! - DELIGHTFUL E MADE
Instructions. Preheat oven to 350 degrees. Spray a 9" spring form pan with non-stick baking spray, and set aside. In a bowl, add flour, baking powder and salt. Whisk together and set aside. In large mixing bowl, cream the butter and sugars together until completely combined.
From delightfulemade.com


RECIPE FOR LEMON GREEK YOGURT COFFEE CAKE | DEPORECIPE.CO
2022-06-04 Recipe For Lemon Greek Yogurt Coffee Cake. Greek yogurt cream cheese lemon coffee cake recipe 4 5 greek yogurt coffee cake love and olive oil lemon coffee cake with cream cheese filling ernut bakery greek yogurt coffee cake belle of the kitchen
From deporecipe.co


10 BEST LEMON SOUR CREAM COFFEE CAKE RECIPES | YUMMLY
2022-05-20 Sour Cream Coffee Cake Faithfully Free. ground cinnamon, eggs, vanilla yogurt, sugar, baking powder, all purpose flour and 8 more.
From yummly.com


LEMON-ROSEMARY COFFEE CAKE RECIPE | MYRECIPES
A 9-inch round cake pan may be substituted for springform pan. Line bottom and sides of cake pan with aluminum foil, allowing 2 to 3 inches to extend over sides; grease foil well. Proceed with recipe as directed through Step 7. Let cool in pan on a wire rack 10 minutes. Lift cake from pan, using foil sides as handles. Carefully remove foil ...
From myrecipes.com


LEMON RASPBERRY COFFEE CAKE
2017-03-23 Preheat oven to 350 degrees. In a medium bowl, combine 2 c. flour and baking powder. Set aside. 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 …
From lemontreedwelling.com


BLUEBERRY-LEMON COFFEE CAKE RECIPE | MYRECIPES
Cake: 1 ½ cups all-purpose flour. 2 teaspoons baking powder. ¼ teaspoon baking soda. ½ teaspoon salt. ½ cup sugar. ⅓ cup almond paste. 2 tablespoons chilled butter, cut into small pieces. 1 large egg.
From myrecipes.com


LEMON COFFEE CAKE WITH LEMON GLAZE • A WEEKEND COOK®
2019-04-30 Beat in the sugar until well blended or "creamed". Beat in the egg. In a small bowl mix the flour and baking soda then add to the batter mixture. Add the lemon juice and milk and mix well. Spoon the batter into a 6 inch cake pan or mini loaf pans, spread evenly. Bake at 350 for about 20 minutes or until a toothpick or cake tester inserted comes ...
From aweekendcook.com


LEMON CRANBERRY COFFEE CAKE - LAUREN'S LATEST
2018-10-19 Preheat oven to 350 degrees. Grease a 9x13 glass baking dish and set aside. In a small bowl, mix fresh cranberries with sugar and set aside. In a different bowl, incorporate butter into dry ingredients for the topping until large crumbs form and it resembles sand. Set aside.
From laurenslatest.com


LEMON COFFEE CAKE - EASY BAKING RECIPE | MIMI BAKES PHOTOS
2020-12-15 Lemon Coffee Cake Makes 9-inch cake Batter 1/2 cup (113 grams) organic salted butter, softened 3/4 cup (170 grams) organic cane sugar 1 tablespoon If & When Moroccan Preserved Meyer Lemon Paste 2 organic large eggs
From mimibakesphotos.com


LEMON COFFEE CAKE | WATKINS 1868
Prepare lemon pie filling according to recipe on label; cool. Combine next 6 ingredients in a bowl. Sift together the 2 cups/500 mL flour, baking powder, and salt; stir into vanilla mixture. Spread half the dough in a greased and floured 13 x 9-inch/32 x 22-cm baking pan; spread lemon pie filling over dough. Top with remaining dough. Mix the ...
From watkins1868.com


LEMON COFFEE CAKE RECIPE: HOW TO MAKE LEMON COFFEE CAKE …
2020-09-02 Step 2 Add lemon juice and whisk well. Then, squeeze out the lemon juice and add it to the bowl. Be careful not to add lemon seeds. Add baking powder, flour, and salt to the bowl and whisk the ingredients well. Step 3 Add coffee powder and grease the baking mould. Then, add coffee powder to the bowl and mix it well. Your cake batter is now ready!
From recipes.timesofindia.com


LEMON PIE COFFEE CAKE – MY RECIPE REVIEWS
2013-09-20 Preheat oven to 350°. Spray a 13x9" or 11 3/4 x 7 1/2" baking dish (see note under Tips and Stuff below) and set aside. In a stand mixing bowl, combine 1 cup sugar, oil, and vanilla; mix well. Add eggs; beat until lightly lemon-colored. In a mixing bowl, combine the flour, baking powder and salt. With mixer on low, add the flour mixture and ...
From myrecipereviews.com


LEMON COFFEE CAKE WITH CREAM CHEESE FILLING
2020-06-25 Preheat the oven to 350F. Grease a 9x13-inch glass baking dish with non-stick cooking spray. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a large mixing bowl, with an electric mixer beat together the butter and granulated sugar until light and fluffy.
From kitchenfunwithmy3sons.com


LEMON AND COFFEE CAKE RECIPE | LAVAZZA
Cook at 180°C for 30-40 minutes, until golden brown. For the custard. Whisk the egg yolks with the sugar in a bowl for 4 minutes until pale. Add the cornflour. Place the Qualità Oro coffee beans in a colander, submerge in a pan with milk and simmer for 5 minutes. Remove the beans, pour the hot milk on the mixture and stir.
From lavazza.com


LEMON BLUEBERRY COFFEE CAKE RECIPE | BARBARA BAKES
2021-10-20 Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour. Prepare crumb topping and set aside. In a small bowl, whisk together flour, baking powder and salt and set aside. In a large bowl, beat butter and sugar until light and fluffy.
From barbarabakes.com


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