Thursday, June 16, 2011

Lemon Lover's Coffee Cake

I've had this recipe in my cookbook for about 5 years.  It is one of my favorite things to take for breakfast pitch-ins because you can do most of the prep work the night before, mix it for a few minutes & then let it bake while you get ready in the morning.  It is delicious warm, & is equally delicious when it is room temperature or chilled. I glaze this 5 minutes after removing it from the oven.  I then cover it with paper towels (to trap the steam) & put the lid on my Pyrex container & take it into work.  It is still hot when it's time for the breakfast meeting to start.

Not the best photo (taken right before a
morning meeting...but it tasted great!)
Not much else to say about this one...except to enjoy!

Lemon Lover's Coffee Cake
Prep time: 10 minutes, Cook time: 30 minutes, Modified from Betty Crocker

Ingredient Lineup

  • 3/4 c sugar
  • 3/4 c butter, softened
  • 2 t. grated lemon peel
  • 3/4 t. baking powder
  • 1/2 t. vanilla (I add closer to 1 t.)
  • 2 eggs
  • 1 1/2 c all purpose flour
  • 1/2 jar lemon curd (I like Dickinson's, but you could also make your own if you are ambitious)

1.  Preheat oven to 350 degrees.  Grease bottom & sides of an 11x9" baking dish.

2.  In a large bowl beat together the sugar, butter, lemon peel, baking powder, vanilla, & eggs with electric mixer on low speed until well mixed. Mix on medium speed for an additional 2 minutes. Fold in flour & stir until incorporated.  Spread cake batter into the bottom of the prepared baking dish.  Spoon lemon curd by rounded teaspoonful onto the top of the cake. I make 4 rows of 3.

I grate the lemon peel the night before, preserve it with a little
squeeze of lemon juice & tightly seal it in the fridge overnight..
This cuts down on the prep time in the morning.

Raw cake.  When it cooks, the curd will
sink down into the cake.
3.  Bake for 23-26 minutes until golden brown.  Remove from oven & let cool for 5 minutes.  Drizzle with glaze (recipe below).

Apparently it was a success...this is what
I brought back home that night...

Lemon Glaze

  • 1/2 cup powdered sugar
  • 2-3 T. lemon juice

Mix together.  If you want a stiffer glaze, add more sugar.  

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