Lemon Lovers Coffee Cake Recipes

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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

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.

LEMON LOVE CAKE



Lemon Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h55m

Yield 15 slices

Number Of Ingredients 11

Unsalted butter, for greasing
All-purpose flour, for dusting
One 16.5-ounce package lemon cake mix
1 lemon, zested and juiced
One 32-ounce container part-skim ricotta
Two 8-ounce containers mascarpone
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 cup whole milk
One 3.4-ounce package lemon instant pudding mix, such as Jell-O

Steps:

  • Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
  • Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
  • Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
  • Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
  • Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.

COFFEE LOVER'S COFFEE CAKE



Coffee Lover's Coffee Cake image

I had this cake at a friend's brunch and she graciously shared the recipe. Now people always request it from me, too. It's so tasty, it's always a hit. -Gale Lalmond, Deering, New Hampshire

Provided by Taste of Home

Time 50m

Yield 9 servings.

Number Of Ingredients 14

1/3 cup sugar
4 teaspoons instant coffee granules
1-1/2 teaspoons ground cinnamon
BATTER:
3 tablespoons butter, softened
1/2 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup plain yogurt
2 tablespoons chopped walnuts or pecans

Steps:

  • Preheat oven to 350°. Mix sugar, coffee granules and cinnamon. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with yogurt, beating just until blended. (Batter will be thick.), Spread half of the batter evenly into a 8-in. square baking pan coated with cooking spray; sprinkle with half of the coffee mixture. Top with remaining batter; sprinkle with remaining coffee mixture. Cut through batter with a knife to swirl. Sprinkle with nuts., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 207mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

EASY LEMON LOVER'S BUNDT® CAKE



Easy Lemon Lover's Bundt® Cake image

This is the best I have come up with to mimic Starbucks'® Lemon Cake. Family and friends agree, and it is so easy.

Provided by CorkiDeCat

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package lemon cake mix
1 cup sour cream
½ cup vegetable oil
½ cup freshly squeezed lemon juice
4 large eggs
1 (3 ounce) package instant lemon pudding mix
zest of 1 lemon, or more to taste
1 tablespoon poppy seeds, or more to taste
½ teaspoon lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
  • Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 41.4 g, Cholesterol 81.5 mg, Fat 20.3 g, Fiber 0.5 g, Protein 5.4 g, SaturatedFat 6 g, Sodium 450.9 mg, Sugar 19.3 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

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 LOVER'S COOKIES



Lemon Lover's Cookies image

This light cookie will melt in your mouth. They're sure to be a hit wherever you serve them-mine always are!-Virginia Dillard, Whitmire, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield About 3-1/2 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
1/3 cup confectioners' sugar
2 teaspoons lemon juice
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon grated lemon zest
LEMON FROSTING:
1/4 cup butter, softened
1 cup confectioners' sugar
2 teaspoons lemon juice
1 teaspoon grated lemon zest
Additional grated lemon zest, optional

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well., Shape into a 1-1/2-in. roll; wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets., Bake at 350° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely., In a small bowl, beat butter until fluffy. Add the confectioners' sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

LEMON LOVERS CHEESE CAKE



Lemon Lovers Cheese Cake image

Lemony cheese cake with sponge cake bottom, sour cream top and drizzled with lemon sauce. Times are approx.

Provided by L DJ3309

Categories     Cheesecake

Time 4h

Yield 1 "9 inch cake"

Number Of Ingredients 21

1/2 cup sifted cake flour
1 teaspoon baking powder
3 extra-large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
3 drops lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
2 tablespoons sugar
2 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
3 eggs
1/4 cup lemon juice
2 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla
2 tablespoons cornstarch
1/4 cup sugar
1 1/2 cups boiling water
1 teaspoon grated fresh lemon rind
2 tablespoons lemon juice

Steps:

  • Sponge Cake Layer.
  • Preheat oven to 350 degrees and generously butter a 9-inch springform pan.
  • Sift cake flour, baking powder, together in a medium-sized bowl and set aside.
  • Beat egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
  • Then, with mixer still running, gradually add sugar continue beating until thick and light-yellow about 5 minutes longer.
  • Beat in vanilla and lemon extracts.
  • Sift flour mixture over batter and gently stir it in by hand then blend in butter.
  • In a clean bowl, using clean, dry beaters, beat egg whites and cream of tartar together on high until frothy.
  • Gradually add sugar and continue beating until stiff peaks form.
  • The whites should stand up in stiff peaks, but not be dry.
  • Stir about 1/3 cup of whites into the batter, then gently fold in remaining whites.
  • Gently spoon batter into the pan.
  • Bake cake just until center of the cake springs back when lightly touched, only about 10 minutes.
  • Let cake cool in pan on a wire rack while making cheesecake filling.
  • Do not remove from pan.
  • CHEESE CAKE.
  • Preheat oven 300 degrees F.
  • In large mixer bowl beat cheese until fluffy.
  • Gradually beat in condensed milk until smooth.
  • Add eggs one at a time and lemon juice.
  • Evenly pour cheese filling on top of baked sponge cake.
  • Bake 50-55 minutes, until center is set.
  • Remove from oven; turn oven to 500 degrees F.
  • Mix sour cream, sugar and vanilla well; spread evenly over top of cheese cake; return to oven bake 5 min.
  • Remove from oven, cool, chill for several hours; best over night.
  • LEMON SAUCE.
  • Combine cornstarch and sugar in a small saucepan.
  • Slowly stir boiling water into the sugar mixture.
  • Cook over low heat, stirring constantly, until the sauce is smooth and thickened.
  • Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes.
  • Remove from heat and stir in lemon rind and juice.
  • Cool.
  • When ready to serve cheese cake drizzle over servings.

LEMON LOVER'S CUPCAKES



Lemon Lover's Cupcakes image

Time 1h6m

Number Of Ingredients 18

1 Recipe for Lemon Curd
-----------------------
Cupcakes:
-----------------------
1 (16 - 18 ounce) box of white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cup water
2 Tablespoons vegetable oil
1 cup prepared lemon curd
2 large eggs
-----------------------
1 Recipe for Lemon Whipped Cream
-----------------------
1 Recipe for Lemon Buttercream Frosting
-----------------------
Lemon Drop Candy

Steps:

  • Prepare Lemon Curd ahead of time and allow to cool to room temperature or chilled. Preheat oven to 325*F Line cupcake pan with liners and set aside. Using a stand mixer or hand mixer, combine cake mix, flour, sugar and salt. Mix to incorporate. Add water, oil, and eggs. Mix well until mixture is smooth. Add 1 cup of lemon curd. This is what will give your cupcakes a light lemon flavor. Using a large 3 Tablespoon cookie scoop, fill each liner 3/4 full with cake batter. Bake for 16 minutes or until toothpick inserted into center comes out clean. While cupcakes are cooling, make lemon whipped cream and fill a piping bag. If you don't have a piping bag you can use a large ziploc bag. Then make Lemon Buttercream Frosting and set aside. Piping Tip Instructions: With piping tip, stab it in the top middle of the cupcake and gently squeeze your piping bag. fill center until the cupcake bulges a bit. Remove tip and repeat for all other cupcakes. Ziploc Instructions: Hollow out the center of each cupcake down to half the cupcake (not to the cupcake wrapper), saving the top nub of the hollowed out piece. Fill cupcake with lemon whipped cream then replace top nub. Pipe Frosting onto cooled and filled cupcakes. Top entire cupcake with a lemon drop candy. Immediately devour one or two cupcakes!

LEMON LOVER'S COFFEE CAKE



Lemon Lover's Coffee Cake image

Make and share this Lemon Lover's Coffee Cake recipe from Food.com.

Provided by Bobbie

Categories     Breads

Time 46m

Yield 16 serving(s)

Number Of Ingredients 10

3/4 cup sugar
3/4 cup butter or 3/4 cup margarine, softened
2 teaspoons grated lemon peel
3/4 teaspoon baking powder
1/2 teaspoon vanilla
2 eggs
1 1/2 cups flour
1 (10 ounce) jar lemon curd
1 cup powdered sugar
5 -6 teaspoons lemon juice

Steps:

  • Heat oven to 350. Grease bottom and sides of rectangular pan 13x9x2 inches with shortening.
  • Beat sugar, butter, lemon peel, baking powder, vanilla and eggs in large bowl with electric mixer on low speed, scraping bowl constantlly (mixture will look curdled). Stir in flour.
  • Spread in pan.
  • Spoon lemon curd by rounded measuring teaspoonfuls about 3/4 inches apart onto batter.
  • Bake 23 to 26 minutes or until golden brown. Cool 15 minutes.
  • Drizzle Lemon Glaze over warm coffee cake. Serve warm or cool.
  • Lemon Glaze:.
  • Mix ingredients until smooth and thin enough to drizzle.

Nutrition Facts : Calories 194.3, Fat 9.3, SaturatedFat 5.7, Cholesterol 46.1, Sodium 102.4, Carbohydrate 26.1, Fiber 0.3, Sugar 16.8, Protein 2.1

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.

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From epicurious.com


RECIPE OF THE WEEK :: LEMON LOVER’S COFFEE CAKE
Lemon Glaze 1 cup powdered sugar 5 to 6 teaspoons lemon juice. Directions 1. Heat oven to 350°F. Grease bottom and sides of 13×9-inch pan with shortening or cooking spray. 2. In large …
From westwyndfarminn.com


LEMON LOVER'S CAKE | COOK'S COUNTRY - MASTERCOOK
2021-07-28 For the cake: Prepare the cake batter, then stir 1 tablespoon lemon zest into batter. Divide batter between 2 greased and floured 9-inch cake pans and bake as directed. Cool …
From mastercook.com


33 COFFEE CAKE RECIPES FOR CRUMB LOVERS AND FRUIT FANATICS
2022-07-11 Sumac, Spelt, and Apple Cake. The spelt flour in this vegan loaf cake gives it a rustic look and nutty flavor, producing a delightfully crunchy crust that hides a soft, moist …
From yahoo.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 …
From aweekendcook.com


KETO LEMON CREAM CHEESE COFFEE CAKE - DIVALICIOUS RECIPES
2020-03-21 Preheat the oven to 180C/375F degrees. Grease and line an 8 inch springform cake tin with parchment paper. In a bowl, mix the erythritol and butter together until soft and blended. Add the egg yolks, lemon juice, lemon zest and vanilla extract and stir thoroughly.
From divaliciousrecipes.com


LEMON COFFEE CAKE | TRULOVEBAKES
2018-08-09 Place the softened butter in mixer, beat for about 20 seconds, then add the sugar. Beat until creamy, about 1 minute. Add lemon oil, vanilla, eggs and sour cream beat for about …
From trulovebakes.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 mixer on medium speed in a …
From delish.com


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