LEMON COFFEE CAKE
Steps:
- Preheat the oven to 350F degrees.
- Grease and flour a 9x13 inch pan.
LEMON COFFEE CAKE
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
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 COFFEE CAKE
"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
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.
LUSCIOUS LEMON COFFEE CAKE
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
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 :
LUSCIOUS LEMON-BLUEBERRY COFFEE CAKE
All natural yogurt is the secret to moist and delicious homemade coffee cake loaded with fresh blueberries.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 9
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Spray or grease 9-inch springform pan or 9-inch square pan.
- In medium bowl, stir together flour, sugar, baking powder, soda and salt. In large bowl, beat yogurt, oil, lemon peel, lemon juice and egg with whisk. Stir flour mixture into yogurt mixture just until blended. Fold in blueberries. Spread batter in pan. Sprinkle with almonds.
- Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of springform pan.
- In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake.
Nutrition Facts : Calories 340, Carbohydrate 62 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 33 g, TransFat 0 g
ITALIAN LEMON COFFEE CAKE
"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
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 COFFEE CAKE
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
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
2-INGREDIENT LUSCIOUS LEMON CAKE RECIPE
This 2 Ingredient Luscious Lemon Cake could not be more easy. If you love cake, or lemons, this recipe is for you.
Provided by Camille Beckstrand
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- In a bowl, combine the cake mix (Mine had two packets inside, just add both) and the pie filling. Spread the cake batter into a a 9×13 cake pan.
- Bake 350 degrees for 20 minutes or until a toothpick inserted in the cake comes out clean. Cool and slice. Top with fresh berries and cream.
Nutrition Facts : Calories 154 kcal, Carbohydrate 25 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 236 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
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