Overnight Lemon Country Coffee Cake

Total Time
50mins
Prep 20 mins
Cook 30 mins

I have not tried this yet, but am posting for safe keeping. I found this on a bag of Martha White all purpose flour.

Ingredients Nutrition

Directions

  1. Spray bottom only of a 13x9 inch pan with nonstick cooking spray.
  2. In large bowl, combine butter and sugar; beat until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Add yogurt and lemon peel; beat well.
  5. Add flour, baking powder, salt and baking soda; beat at low speed until smooth.
  6. Spread batter in sprayed pan.
  7. Cover; refrigerate 8 hours or overnight.
  8. When ready to bake, let coffee cake stand at room temperature while heating oven to 350 degrees and preparing topping.
  9. To prepare topping, in small bowl combine all topping ingredients; mix well.
  10. Sprinkle topping over coffee cake.
  11. Bake at 350 degrees for 30 to 40 mins or until toothpick inserted in center comes out clean.
  12. Cool 15 mins.
  13. in small bowl, combine glaze ingredients.
  14. Drizzle glaze over warm coffee cake.
  15. Serve warm.
Most Helpful

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!

Chef de Sucre April 19, 2010

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.

Kathy in Kentucky December 23, 2009