Lemon Swirl Coffee Cake Recipe

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Lemon Swirl Coffee Cake Recipe

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My husband and I enjoy visiting homebound persons and always take them goodies, including this coffee cake. It isn’t overly sweet, so even those without a sweet tooth give it rave reviews. —Loraine Meyer, Bend, Oregon
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 30 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1/4 cup warm water (110° to 115°)
  • 2/3 cup butter, softened
  • 1/3 cup sugar
  • 2 teaspoons grated lemon peel
  • 1-1/2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 cups all-purpose flour
  • 4 eggs
  • FILLING:
  • 1/3 cup sugar
  • 2 tablespoons grated lemon peel
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 teaspoons butter, softened
  • 1/2 teaspoon grated lemon peel
  • 4 to 6 teaspoons lemon juice

Directions

In a large bowl, dissolve yeast in warm milk and water. Add butter, sugar, lemon peel, vanilla, salt, nutmeg and 2 cups flour. Beat until smooth. Add eggs, one at a time, beating after each addition. Stir in enough remaining flour to form a firm dough.
Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small bowl, combine sugar and lemon peel. Stir dough down. Spoon a third of dough into a greased and floured 10-in. fluted tube pan. Sprinkle with half of sugar mixture. Repeat layers. Top with remaining dough. Cover and let rise until doubled, about 35 minutes.
Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Cool 10 minutes before removing from pan to a wire rack.
For glaze, in a small bowl, combine confectioners' sugar, butter, lemon peel and enough lemon juice to achieve desired consistency. Drizzle over cake. Serve warm. Yield: 12 servings.
Originally published as Lemon Swirl Coffee Cake in Country Woman Christmas Annual 2011, p36

Nutritional Facts

1 slice: 363 calories, 13g fat (8g saturated fat), 100mg cholesterol, 254mg sodium, 54g carbohydrate (22g sugars, 2g fiber), 7g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1/4 cup warm water (110° to 115°)
  • 2/3 cup butter, softened
  • 1/3 cup sugar
  • 2 teaspoons grated lemon peel
  • 1-1/2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 cups all-purpose flour
  • 4 eggs
  • FILLING:
  • 1/3 cup sugar
  • 2 tablespoons grated lemon peel
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 teaspoons butter, softened
  • 1/2 teaspoon grated lemon peel
  • 4 to 6 teaspoons lemon juice
  1. In a large bowl, dissolve yeast in warm milk and water. Add butter, sugar, lemon peel, vanilla, salt, nutmeg and 2 cups flour. Beat until smooth. Add eggs, one at a time, beating after each addition. Stir in enough remaining flour to form a firm dough.
  2. Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. In a small bowl, combine sugar and lemon peel. Stir dough down. Spoon a third of dough into a greased and floured 10-in. fluted tube pan. Sprinkle with half of sugar mixture. Repeat layers. Top with remaining dough. Cover and let rise until doubled, about 35 minutes.
  4. Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Cool 10 minutes before removing from pan to a wire rack.
  5. For glaze, in a small bowl, combine confectioners' sugar, butter, lemon peel and enough lemon juice to achieve desired consistency. Drizzle over cake. Serve warm. Yield: 12 servings.
Originally published as Lemon Swirl Coffee Cake in Country Woman Christmas Annual 2011, p36

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