LEMON-POPPY SEED COFFEE CAKE
All it takes is the addition of nuttiness from poppy seeds and brightness from lemon to give your classic coffee cake a new springy twist. Nutmeg is the secret ingredient that ties together the sweet and salty buttery oat topping.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 to 8 slices of cake
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350˚ F. Lightly butter a 9-inch square baking dish; dust with flour and tap out the excess. Whisk the flour, baking powder, baking soda, poppy seeds and salt in a medium bowl. Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the sour cream and scraping down the bowl as needed. Spread the batter in the baking dish.
- Make the topping: Mix the flour, brown sugar, oats, poppy seeds, nutmeg and salt in a bowl; work in the butter with your fingers until the mixture looks like coarse meal.
- Sprinkle the topping over the batter. Bake, rotating the baking dish halfway through, until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving.
GLAZED LEMON CURD-FILLED COFFEE CAKE
A lip-smacking layer of lemon curd lies in the center of this crumb-topped coffee cake with a lemon glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the lemon curd on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and lemon juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
OVERNIGHT LEMON COUNTRY COFFEE CAKE
Assembling coffee cake the night before allows you to enjoy oven-fresh sweet bread in the morning...without waking at the crack of dawn!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 9h10m
Yield 15
Number Of Ingredients 12
Steps:
- Spray bottom only of 13x9-inch pan with cooking spray. Beat butter and granulated sugar with electric mixer on low speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon peel, flour, baking powder, salt and baking soda; beat on low speed until smooth. Spread batter in pan. Cover and refrigerate at least 8 hours but no longer than 16 hours.
- In small resealable plastic bag, mix brown sugar, pecans and nutmeg. Refrigerate.
- When ready to bake, let coffee cake stand at room temperature while heating oven to 350°F. Uncover coffee cake; sprinkle with brown sugar mixture.
- Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g
LEMON LOVER'S COFFEE CAKE
Say good morning with a scrumptious warm coffee cake that's loaded with lemon.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
- In large bowl, beat granulated sugar, butter, lemon peel, baking powder, vanilla and eggs with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally (mixture will look curdled). Stir in flour. Spread in pan. Spoon lemon curd by rounded measuring teaspoonfuls about 3/4 inch apart onto batter.
- Bake 23 to 26 minutes or until golden brown. Cool 15 minutes. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle.
- Drizzle glaze over warm coffee cake. Serve warm or cool.
Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 28 g, TransFat 0 g
ITALIAN LEMON COFFEE CAKE
"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
- Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
- Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 43.3 g, Cholesterol 46.5 mg, Fat 16.7 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 18.1 mg, Sugar 24.3 g
EASY LEMON COFFEE CAKE
Look no further for something that's both simple and sweet. Our Easy Lemon Coffee Cake is a total breeze to make and an absolute joy to eat.
Provided by My Food and Family
Categories Dairy
Time 52m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Mix cream cheese, egg yolk, lemon zest and 1/4 cup sugar until blended.
- Unroll crescent dough onto center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide lengthwise strip down center of dough to within 1/4 inch of short ends.
- Make cuts, 1-1/2 inches apart, down both long sides of dough to within 1/2 inch of cream cheese mixture. Starting at one short end, bring opposite strips of dough together over filling, then twist gently in center to secure. Whisk egg white until foamy; brush onto dough.
- Bake 18 to 22 min. or until lightly browned. Cool 15 min.
- Mix lemon juice and remaining sugar until blended; drizzle over coffee cake. Sprinkle with nuts.
Nutrition Facts : Calories 270, Fat 17 g, SaturatedFat 8 g, TransFat 2 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
LEMON COFFEE CAKE
"This quick coffee cake was one of the first recipes I tried after I got married more than 30 years ago," recalls Darlene Brenden of Salem, Oregon. "Since then, I have received many compliments and requests for the recipe. The lemon filling makes it a refreshing treat any time of day."
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat 1 cup sugar, oil and eggs until well blended. Combine the flour, baking powder and salt; gradually beat into egg mixture until blended., Pour half into a greased 13-in. x 9-in. baking dish. Spread pie filling over batter. Top with remaining batter. Combine the cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 138mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
LUSCIOUS LEMON COFFEE CAKE
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.
Provided by Taste of Home
Time 45m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts :
LEMON LOAF CAKE RECIPE BY TASTY
Learn how to make your favorite coffee shop's signature pastry. It's lemony, sweet, decadent, and worth the wait.
Provided by Katie Aubin
Categories Desserts
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
- In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
- Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
- In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
- Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
- Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
- Transfer to a serving platter, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 607 calories, Carbohydrate 91 grams, Fat 24 grams, Fiber 0 grams, Protein 7 grams, Sugar 71 grams
LEMON BLUEBERRY COFFEE CAKE RECIPE BY TASTY
This bright and fruity coffee cake is bursting with fresh whole blueberries, and lemony accents. A crunchy, buttery streusel serves as the topping, and it's finished with a generous drizzling of lemon-flavored icing.
Provided by Tasty
Categories Breakfast
Time 1h20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (180°C). Grease an 8½ x 4½-inch (20 cm x 11 cm) loaf pan with nonstick spray. Line the pan with a piece of parchment paper so there's overhang on both of the long sides.
- Make the streusel topping: In a medium bowl, combine the granulated and brown sugars, flour, and butter. Mix together with a fork or with your fingers until crumbly and the butter is broken down into pea-sized pieces, being careful not to overmix. Set aside.
- Make the coffee cake: Add the blueberries to a medium bowl and toss with 1 tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the pan while baking. Set aside.
- In a large bowl, whisk together the remaining 1½ cups (155 G) flour, the baking powder, and salt.
- In a separate large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed until pale and fluffy, about 4 minutes. Add the eggs, 1 at a time, making sure the first egg is fully incorporated before adding the next. Mix in the vanilla, lemon juice and zest, and milk until fully combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until fully combined. Add the blueberries to the batter and carefully fold with a rubber spatula to incorporate.
- Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the top.
- Bake the coffee cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the lemon glaze: In a medium bowl, whisk together the powdered sugar, lemon zest, lemon juice, and 1 tablespoon of milk until the sugar is dissolved. Add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
- Let the cake cool in the pan for 10-15 minutes, then use the parchment sling to remove the cake from the pan. Drizzle the cake with the glaze before slicing with a serrated knife and serving.
- Enjoy!
Nutrition Facts : Calories 508 calories, Carbohydrate 81 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, Sugar 56 grams
WHITE CHOCOLATE AND LEMON COFFEE CAKE
Fresh, sweet, lemony coffee cake is the perfect way to start your day. This streusel-topped cake has white chocolate chips mixed in, which firm up the texture a bit.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform or cake pan with cooking spray and line the bottom with parchment paper; set aside.
- Stir flour and sugars together in a small bowl with a fork. Add melted butter and mix until crumbly, leaving some large crumbs. Set topping aside while you make the cake.
- Combine butter, sugar, and lemon zest in a large bowl and cream with an electric mixer until light and fluffy, about 3 minutes. Add eggs, lemon juice, baking powder, vanilla, salt, and cinnamon. Beat until well combined, about 3 minutes. Add in flour gradually on low speed, mixing until combined. Add sour cream and milk and mix batter until smooth, about 4 minutes.
- Fold white chocolate chips into the batter. Pour into the prepared pan and sprinkle with the topping.
- Bake in the preheated oven until light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for about 30 minutes before removing from the pan and serving.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 70 g, Cholesterol 101.6 mg, Fat 26.1 g, Fiber 1.6 g, Protein 8.2 g, SaturatedFat 15.7 g, Sodium 312.8 mg, Sugar 32.7 g
LEMON CREAM COFFEE CAKE
Dished up this is an impressive looking cake. The lemon cream on the inside is a nice surprise and compliment to this moist cake. I opted to mix up some lemon juice and powdered sugar to drizzle on top for a more intense lemon flavor. Made as is it is a subtle lemon flavored cake. Recipe Source: Better Homes and Gardens
Provided by Ceezie
Categories Breads
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan; set aside.
- In a medium mixing bowl beat cream cheese with an electric mixer until fluffy. Beat in 1/4 cup sugar; fold in lemon yogurt and lemon peel. Set aside.
- In a large mixing bowl stir together 3 cups flour, 1 cup sugar, baking powder, salt and nutmeg or mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk and almond extract. Add to flour mixture, mixing until blended. Spread half of the batter in the prepared pan.
- Spoon the cream cheese mixture over the batter. Spoon the remaining batter in small mounds over the cream cheese mixture, spreading out as much as possible.
- Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in pecans or almonds. Sprinkle nut mixture over batter in pan.
- Bake for 45 to 55 minutes or until cake is golden andtoothpick inserted in dough mounds comes out clean (do not test in filling). Cool on wire rack at least 45 minutes before serving. Chill to store.
Nutrition Facts : Calories 558.6, Fat 31.2, SaturatedFat 17.5, Cholesterol 110.5, Sodium 364.8, Carbohydrate 63.1, Fiber 1.5, Sugar 33.2, Protein 8.4
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