LEMON DANISH COFFEE CAKE
3/4 cup sugar
1/2 cup margarine or butter, softened
2 teaspoons grated lemon peel
3/4 teaspoon baking powder
1/2 teaspoon vanilla
2 eggs
1 1/2 cups Gold Medal all-purpose flour
1 (11 1/4 ounce) jar lemon curd Lemon Glaze (below)
Lemon Glaze (recipe follows)
Heat oven to 350 degrees F. Grease rectangular pan, 13x9x2 inches.
Beat sugar, margarine, lemon peel, baking powder, vanilla and eggs in large bowl with electric mixer on low speed 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 level tablespoonfuls about 3/4 inch apart onto batter.
Bake 23 to 26 minutes or until golden brown. Cool 15 minutes.
Drizzle Lemon Glaze over warm coffee cake. Serve warm, or let stand until cool.
LEMON GLAZE:
1 cup powdered sugar
5 to 6 teaspoons lemon juice
Mix ingredients until smooth and thin enough to drizzle.
Makes 15 servings
From: Recipelink.com
Source: Recipe booklet: Gold Medal Breakfast and Brunch - Enjoy!, Betty Crocker No. 15, 1997
3/4 cup sugar
1/2 cup margarine or butter, softened
2 teaspoons grated lemon peel
3/4 teaspoon baking powder
1/2 teaspoon vanilla
2 eggs
1 1/2 cups Gold Medal all-purpose flour
1 (11 1/4 ounce) jar lemon curd Lemon Glaze (below)
Lemon Glaze (recipe follows)
Heat oven to 350 degrees F. Grease rectangular pan, 13x9x2 inches.
Beat sugar, margarine, lemon peel, baking powder, vanilla and eggs in large bowl with electric mixer on low speed 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 level tablespoonfuls about 3/4 inch apart onto batter.
Bake 23 to 26 minutes or until golden brown. Cool 15 minutes.
Drizzle Lemon Glaze over warm coffee cake. Serve warm, or let stand until cool.
LEMON GLAZE:
1 cup powdered sugar
5 to 6 teaspoons lemon juice
Mix ingredients until smooth and thin enough to drizzle.
Makes 15 servings
From: Recipelink.com
Source: Recipe booklet: Gold Medal Breakfast and Brunch - Enjoy!, Betty Crocker No. 15, 1997
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Carrot Cake with Pecan Cream Filling and Cream Cheese Icing
- Orange and Lemon Chiffon Cake (using olive oil, no egg yolks, tube cake)
- Flourless Chocolate Cake with Almonds and Chocolate Glaze (using olive oil)
- Old-Fashioned Applesauce Cake with Walnuts (crock pot)
- Boston Cream Pie (Great American Home Baking)
- Grilled Angel Food Cake with Chocolate Cream
- White Christmas Cake
- Chocolate-Covered Gingerbread Cake (Bon Appetit)
- Lemon-Soaked Pound Cake and Lemon Pound Cake with Lemon Glaze (2) (repost)
- Romanian Apple Cake and Cake with grated apples (Prajitura cu mere rase)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute