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 serving (1 piece) equals 336 calories, 18 g fat (4 g saturated fat), 63 mg cholesterol, 298 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g 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

Nutritional Facts

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

Reviews for Luscious Lemon Coffee Cake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
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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