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Lemon Pull-Apart Coffee Cake

 Lemon Pull-Apart Coffee Cake
ā€œI found this recipe in a newspaper and make it often,ā€ says Mary Tallman of Arbor Vitae, Wisconsin. ā€œI like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee.ā€
10 ServingsPrep/Total Time: 30 min.


  • 1/4 cup sugar
  • 1/4 cup chopped walnuts
  • 1/4 cup golden raisins
  • 2 tablespoons butter, melted
  • 2 teaspoons grated lemon peel
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon lemon juice


  • In a large bowl, combine the first five ingredients. Separate
  • biscuits and cut each into quarters; toss with sugar mixture. Place
  • in a greased 9-in. round baking pan.
  • Bake at 400° for 20-25 minutes or until golden brown. Immediately
  • invert onto a wire rack. Combine glaze ingredients until smooth;
  • drizzle over warm coffee cake. Yield: 10 servings.
Nutritional Facts: 4 pieces equals 175 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 315 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.