Lemon Pull-Apart Coffee Cake
I found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. —Mary Tallman, Arbor Vitae, Wisconsin
Ingredients
- 1/4 cup sugar
- 1/4 cup chopped walnuts
- 1/4 cup golden raisins
- 2 tablespoons butter, melted
- 2 teaspoons grated lemon zest
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- GLAZE:
- 1/2 cup confectioners' sugar
- 1 tablespoon lemon juice
Reviews
this was actually really good-and I wasn't expecting that lol. I just wanted to make something quick but wound up loving it. I made it with orange instead of lemon as I had just made something lemony last week, otherwise made as described. I'll definitely make this again. Hubby loved it too
I’ve also made there too many times to count. Both lemon and orange, raisins and not. So good and always leaves an empty plate.
This is so good!! I don't always use the lemon peel. I want to try this with orange.
Quick, easy and umm so good! I may try this next time without the lemon peel and use almond extract & water in the icing rather than lemon juice for a different twist!
Even better than you think it would be! So easy. It tasted fresh and bright with the fresh lemon. I love using walnuts for the omego 3 benefit. I used a smaller can of biscuits and reduced the other ingredients to reflect that. We are still nibbling on it, it should be all gone in an hour or so! I'm thinking how yummy orange, lime and grapefruit varities would be. I served this with orange strawberry sippers, spicy bacon twist(i reviewed these too) and eggs. It was the best breakfast I'd made maybe ever!
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