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Luscious Lemon Coffee Cake Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 12-16 servings

Ingredients

  • 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 (8 ounces) sour cream
  • 4 eggs, lightly beaten
  • 1/2 cups vegetable oil

Nutritional Facts

1 piece: 336 calories, 18g fat (4g saturated fat), 63mg cholesterol, 298mg sodium, 39g carbohydrate (26g sugars, 1g fiber), 5g protein.

Directions

  1. 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. Yield: 12-16 servings.
Originally published as Luscious Lemon Coffee Cake in Cookin' Up Country Breakfasts Cookbook 1994, p58


Reviews for Luscious Lemon Coffee Cake

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Patrica390 User ID: 843063 230754
Reviewed Aug. 5, 2015

"This was a moist cake. Very good, although I can't say there was much of a lemon taste. I went back to review my recipe thinking that maybe I left out lemon juice...not an ingredient. A mild, good, moist cake regardless."

MY REVIEW
a642483 User ID: 3027293 73808
Reviewed Apr. 8, 2011

"Great recipe! Made for a morning function and received lots of compliments on it. Moist and flavorful! Thanks for sharing!"

MY REVIEW
heartlandmom User ID: 4373495 40147
Reviewed Jan. 8, 2011

"Made this to share at a meeting and it got lots of compliments. The artificial lemon taste was perhaps a little strong for me, but overall a nice cake and a nice change from the usual. The recipe correction note by walterandkathy is important--pour HALF the batter into 13x9 pan, then top with half the topping, etc. My batter was quite thick, not really of "pouring" consistency."

MY REVIEW
mariebruns User ID: 3677516 44391
Reviewed Aug. 31, 2010

"very easy - everyone liked it. No need to dirty a bowl to beat the eggs, just put them in with the cake mix . They don't need to be beaten first. Marie"

MY REVIEW
walterandkathy User ID: 3074325 43605
Reviewed Apr. 28, 2008

"directions should read: pour half of batter into a greased 13 x 9 x 2 in baking pan. sprinkle with half of toppung. spoon remaining batter over topping and then sprinkle with remaining topping."

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