Lemon Pull-Apart Coffee Cake

Total Time
Prep 10 mins
Cook 25 mins

Although I've tweaked the recipe a little, the original was found in the 2009 cookbook, Taste of Home's Best Holiday Recipes!

Ingredients Nutrition


  1. FOR THE COFFEE CAKE: Preheat oven to 400 degrees F & grease a 9-inch round baking pan.
  2. In a large bowl, combine sugar, walnuts, raisins, butter & lemon zest.
  3. Separate biscuits & cut each into quarters, then toss the quartered biscuits with the sugar mixture, coating them thoroughly, before putting them in the prepared baking pan.
  4. Bake for 20 to 25 minutes or until golden brown, then remove from the oven & immediately invert the coffee cake onto a wire rack.
  5. FOR THE GLAZE: In a small bowl, stir together the 2 glaze ingredients until smooth, then drizzle the glaze over the warm coffee cake.
Most Helpful

This was so easy to throw together, and the results were even better. Mine was done in 25 minutes, and the flavor was absolutely fantastic. Will keep this one. Made for PRMR tag.

weekend cooker December 23, 2009

mr picky loved this recipe. he said to make it again when hes usually saying "why are you doing this to me"? i can count on one hand the numbers of times he said to make it again. the good thing about this recipe is its cheap an easy .and fast i think a kid could make this no problem. i thought he was going to be at table faster and didnt dump it out . dont do that. it sticks like crazy , luckily it gave him something to do lol

Dienia B. February 24, 2012

First, let me say that I don't know what that picture (by lilsweetie) is of, but it's not this recipe. This was really good and so easy to put together. I used one (10oz, 5 biscuit) can of buttermilk grands), dried fruit bits for the raisins, and pecans for the walnuts. Similar ingredients and it turned out wonderful. It maxed out baked in 20 minutes (almost overdone) but everyone's oven is different, right? lol. I inverted right onto a plate, then began making the glaze and put that onto the cake and served. Thanks for sharing the recipe.

2Bleu May 31, 2011