Overnight Lemon Country Coffee Cake
"I have not tried this yet, but am posting for safe keeping. I found this on a bag of Martha White all purpose flour."
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
15
ingredients
-
Coffee Cake
- 1⁄2 cup margarine or 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 (6 ounce) containers lemon yogurt
- 2 teaspoons grated lemons, rind of
- 2 1⁄3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
-
Topping
- 1⁄3 cup all-purpose flour
- 3 tablespoons firmly packed brown sugar
- 1⁄2 teaspoon cinnamon
- 3 tablespoons butter or 3 tablespoons margarine
-
Glaze
- 1⁄2 cup powdered sugar
- 1 -2 teaspoon milk
directions
- Spray bottom only of a 13x9 inch pan with nonstick cooking spray.
- In large bowl, combine butter and sugar; beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add yogurt and lemon peel; beat well.
- Add flour, baking powder, salt and baking soda; beat at low speed until smooth.
- Spread batter in sprayed pan.
- Cover; refrigerate 8 hours or overnight.
- When ready to bake, let coffee cake stand at room temperature while heating oven to 350 degrees and preparing topping.
- To prepare topping, in small bowl combine all topping ingredients; mix well.
- Sprinkle topping over coffee cake.
- Bake at 350 degrees for 30 to 40 mins or until toothpick inserted in center comes out clean.
- Cool 15 mins.
- in small bowl, combine glaze ingredients.
- Drizzle glaze over warm coffee cake.
- Serve warm.
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Reviews
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This is delicious. My family really enjoyed it. -
This was great! I used plain yogurt instead of lemon yogurt and added 1/2 of a lemon's juice to the batter. I also used the rest of the lemon's juice in the glaze, which I thought added a amazing 'zing' to this recipe. Thanks! -
I have made this coffee cake for years to serve on Christmas morning. It is absolutely delicious! While we're opening presents, it's cooking in the oven. I sometimes fix bacon or sausage and eggs to accompany it for a complete breakfast without much fuss. It's a keeper. I also like to alter the recipe by using plain yogurt and using orange zest and juice. I use orange juice in the glaze as well. -
Great flavor. I made half a recipe and baked it in a 9 X 9 inch pan, at 350 deg. for 20 min. Was great with Recipe #123467.
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I made this to bring to an Easter brunch. I had so many positive comments, and several requests to take some home to family members. For some reason, my supermarket did not have any lemon yogurt, so I used vanilla yogurt, and added a tsp. of lemon extract. Also, since I had already zested the lemons, I used lemon juice instead of milk for the glaze. That gave it a very nice finish. Thanks for the post, I'll definitely make this again!
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Tweaks
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This was great! I used plain yogurt instead of lemon yogurt and added 1/2 of a lemon's juice to the batter. I also used the rest of the lemon's juice in the glaze, which I thought added a amazing 'zing' to this recipe. Thanks!
-
I made this to bring to an Easter brunch. I had so many positive comments, and several requests to take some home to family members. For some reason, my supermarket did not have any lemon yogurt, so I used vanilla yogurt, and added a tsp. of lemon extract. Also, since I had already zested the lemons, I used lemon juice instead of milk for the glaze. That gave it a very nice finish. Thanks for the post, I'll definitely make this again!
RECIPE SUBMITTED BY
Renee Ferraz
Prattville, AL
Hi! I am an Air Force Brat, ex-Army wife who has just recently married the most wonderful man in the world. I have two daughters and two stepsons and work full time for the State of Alabama. My husband and I love to make beach trips to Florida in the summer time and enjoy relaxing in the sunshine. I have lived in Germany (many times, My mother is from a small town called Alzey), Philippines, Turkey and the U.S. I am currently obsessed with RecipeZaar! Can't get enough of all the fabulous recipes and dinner ideas! So many talented people here!
