Lemon Poppy Seed Pull Apart Coffee Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.

Provided by Jasmine Starr

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

2 ¼ cups white sugar
1 cup unsalted butter, softened
4 eggs
½ cup poppy seeds
¼ cup finely grated lemon zest
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
  • Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
  • Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
  • Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

Nutrition Facts : Calories 538.7 calories, Carbohydrate 74.7 g, Cholesterol 124.2 mg, Fat 24 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 12.8 g, Sodium 262.1 mg, Sugar 47.5 g

LEMON-POPPY SEED COFFEE CAKE



Lemon-Poppy Seed Coffee Cake image

Mmm! Homemade coffee cake is stirred up in minutes with the help of a mix.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 9

Number Of Ingredients 5

1 box Betty Crocker™ lemon-poppy seed muffin mix
3/4 cup water
1/4 cup vegetable oil
1 egg
1/3 cup sliced almonds

Steps:

  • Heat oven to 375°F. Grease bottom of 9- or 8-inch square pan with shortening, or spray bottom with cooking spray.
  • In medium bowl, stir Muffin Mix, water, oil and egg just until blended (batter may be lumpy). Spread in pan; sprinkle with almonds.
  • Bake 9-inch pan 23 to 28 minutes, 8-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over warm coffee cake.

Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 26 g, TransFat 1/2 g

LEMON POPPY SEED BUNDT CAKE



Lemon Poppy Seed Bundt Cake image

This gorgeous Lemon Poppy Seed Cake is the perfect understated, yet elegant cake that is moist with lots of vibrant flavor from all the fresh lemon zest. It comes complete with a sweet lemony glaze resulting in an incredibly delicious cake. Perfect for any occasion.

Provided by Joanna Cismaru

Categories     cake     Dessert

Time 1h15m

Number Of Ingredients 13

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
3 tablespoon poppy seeds
2 cups granulated sugar
½ cup lemon zest
1 cup butter (unsalted, room temperature)
1 cup buttermilk
4 large eggs
1 cup powdered sugar
1 teaspoon vanilla extract
3 tablespoon lemon juice (freshly squeezed)
1 to 2 tablespoon milk (or as much as needed)

Steps:

  • Prepare oven and bundt cake pan: Preheat oven to 350°F. Spray a bundt cake pan generously with cooking spray and set aside.
  • Combine dry ingredients: In a large bowl combine the flour, baking powder, salt and poppy seeds together. Set aside.
  • Mix wet ingredients: In the bowl of your mixer add the sugar and lemon zest. Using the whisk attachment whisk for a couple minutes until the lemon zest and sugar are well blended. Add the butter and beat until mixture is light and fluffy, about 4 minutes.
  • Add the buttermilk and eggs to the mixer and mix well for about 2 to 3 minutes until smooth.
  • Combine wet and dry: Add half the flour mixture to the mixer and mix until well incorporated. Add the remaining flour and continue mixing until well incorporated. Pour batter into the prepared baking pan.
  • Bake: Bake for 55 to 65 minutes or until an inserted toothpick in the center of the loaf comes out clean.
  • Make glaze: While the cake is baking, make the lemon glaze by whisking the powdered sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
  • Wait before taking the cake out of the pan: Take the cake out of the oven and let it sit in the bundt pan for 10 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool for a bit for about 10 to 20 minutes.
  • Drizzle with lemon glaze and serve: Drizzle the cake with the lemon glaze, cut into slices and serve.

Nutrition Facts : ServingSize 1 slice, Calories 354 kcal, Carbohydrate 52 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 84 mg, Sodium 112 mg, Fiber 1 g, Sugar 33 g

LEMON PULL-APART COFFEE CAKE



Lemon Pull-Apart Coffee Cake image

I found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. -Mary Tallman, Arbor Vitae, Wisconsin

Provided by Taste of Home

Time 30m

Yield 10 servings.

Number Of Ingredients 9

1/4 cup sugar
1/4 cup chopped walnuts
1/4 cup golden raisins
2 tablespoons butter, melted
2 teaspoons grated lemon zest
1 tube (12 ounces) refrigerated buttermilk biscuits
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice

Steps:

  • Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners' sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.

Nutrition Facts : Calories 175 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 315mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
  • Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
  • Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
  • Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
  • For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

LEMON-POPPY SEED PULL-APART COFFEE CAKE



Lemon-Poppy Seed Pull-Apart Coffee Cake image

Enjoy this delicious coffee cake packed with poppy seed - a great breakfast made using Gold Medal® all-purpose flour.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h15m

Yield 16

Number Of Ingredients 10

4 to 4 1/2 cups Gold Medal™ all-purpose flour
1/4 cup sugar
2 packages quick active dry yeast
1/2 teaspoon salt
1 3/4 cups warm milk (105°F to 115°F)
1/2 cup butter or margarine, melted
1/2 cup sugar
2 teaspoons grated lemon peel
1 tablespoon poppy seed
1/2 cup butter or margarine, melted

Steps:

  • In large bowl, stir 4 cups flour, 1/4 cup sugar, the yeast, salt, milk and 1/2 cup melted butter until well mixed. On lightly floured surface, knead dough 5 to 6 minutes, adding additional flour as needed, until smooth and no longer sticky. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 30 to 40 minutes or until dough has doubled in size.
  • Meanwhile, grease 10-cup fluted tube cake pan with shortening or spray with cooking spray. In small bowl, mix 1/2 cup sugar, the lemon peel and poppy seed.
  • Gently push fist into dough to deflate; divide in half. Roll half of dough at a time into a rope, about 1 1/2 inches in diameter. Cut each rope into 16 pieces. Return dough pieces to greased bowl; toss gently with 1/2 cup melted butter, using hands. Sprinkle poppy seed mixture over buttered dough; toss gently until well coated. Shape pieces into balls; place evenly in pan. Cover and let rise in warm place 20 to 30 minutes or until until dough has almost doubled in size (dough will just reach top of pan).
  • Heat oven to 350°F. Bake 35 to 40 minutes or until deep golden brown. Immediately place heatproof serving plate upside down on pan; turn plate and pan over to remove bread. Serve warm.

Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 11 g, TransFat 1/2 g

RASPBERRY LEMON LOAF



Raspberry Lemon Loaf image

Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

1-3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
2 large egg whites, room temperature
1 cup lemon yogurt
1/4 cup canola oil
2 teaspoons grated lemon zest
1 cup fresh raspberries

Steps:

  • In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.

LEMON POPPYSEED CAKE



Lemon poppyseed cake image

Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa

Provided by Mary Cadogan

Categories     Afternoon tea

Time 1h

Yield 12 slices

Number Of Ingredients 9

175g butter , softened, plus extra for greasing
175g golden caster sugar
200g self-raising flour
4 lemons , zested and 2 juiced for icing
3 eggs
2 tbsp poppy seeds
125g pot natural yoghurt
200g icing sugar
3 tbsp lemon juice (see above)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
  • In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
  • Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.

Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

LEMON POPPY SEED LOAF



Lemon Poppy Seed Loaf image

This has a nice fresh lemon flavor. Makes nice muffins, also.

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 24

Number Of Ingredients 10

3 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon salt
¾ cup butter, softened
2 cups white sugar
3 eggs
½ cup lemon juice
¾ cup plain yogurt
3 tablespoons lemon zest
½ cup poppy seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
  • Sift together flour, baking soda, and salt. Set aside.
  • In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
  • Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 30.4 g, Cholesterol 39 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 207.3 mg, Sugar 17.8 g

More about "lemon poppy seed pull apart coffee cake recipes"

LEMON-POPPY SEED PULL-APART BREAD RECIPE - PILLSBURY.COM
lemon-poppy-seed-pull-apart-bread-recipe-pillsburycom image
2018-09-20 Hide Images. 1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray 9x5-inch loaf pan with cooking spray. Line pan with parchment paper, …
From pillsbury.com
5/5 (14)
Total Time 1 hr 25 mins
Category Side Dish
Calories 320 per serving
  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray 9x5-inch loaf pan with cooking spray. Line pan with parchment paper, allowing paper to hang 2 inches over long sides of pan.
  • In small bowl, mix granulated sugar, poppy seed and lemon peel. In small microwavable bowl, microwave 3 tablespoons butter uncovered on High 20 to 25 seconds or until melted.
  • Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Brush both sides of each biscuit layer with melted butter, then dip into poppy seed mixture. Starting at one short end of pan, place biscuit layers on their edges, just touching each other, until pan is loosely filled. Sprinkle any remaining poppy seed mixture between biscuits.
  • Bake 30 to 45 minutes or until golden brown. To prevent excess browning, loosely cover with Reynolds Wrap® Aluminum Foil, if necessary. Cool 10 minutes; remove from pan to cooling rack, using parchment paper as handles. Cool 10 minutes.


LEMON POPPY SEED COFFEE CAKE | JUST PLAIN COOKING
lemon-poppy-seed-coffee-cake-just-plain-cooking image
2018-07-10 Instructions. Place the top oven rack in the center position and pre-heat oven to 350°F. Prepare a standard-size Bundt pan by spraying with non …
From justplaincooking.ca
Servings 8
Total Time 1 hr
Category Dessert
Calories 694 per serving
  • Place the top oven rack in the center position and pre-heat oven to 350°F. Prepare a standard-size Bundt pan by spraying with non-stick cooking spray. Set aside.
  • Cream the butter and sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream and mix until smooth.
  • Combine the flour, baking soda, baking powder, poppy seeds, and lemon zest in a separate bowl. Add dry ingredients slowly to the wet ingredients and mix until smooth.
  • Transfer the cake batter into the prepared Bundt pan. Place in the preheated oven for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.


LEMON-POPPY SEED-RASPBERRY COFFEE CAKE RECIPE - PILLSBURY.COM
lemon-poppy-seed-raspberry-coffee-cake-recipe-pillsburycom image
2010-11-19 1. Heat oven to 350°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. Reserve 1/2 cup of the quick bread mix in small bowl …
From pillsbury.com
3.5/5 (12)
Category Side Dish
Servings 10
Total Time 1 hr 45 mins
  • Heat oven to 350°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. Reserve 1/2 cup of the quick bread mix in small bowl for topping.
  • In large bowl, combine remaining quick bread mix, milk, oil and egg. Stir 50 to 75 strokes until mix is moistened. Spread 2/3 of batter in bottom of sprayed pan. Spoon preserves over batter; spread carefully to within 1/2 inch of edge of pan. Drop remaining batter by spoonfuls over preserves; carefully spread. (Some preserves may show through.)
  • Add sugar to reserved 1/2 cup quick bread mix. With pastry blender or fork, cut in cream cheese until mixture resembles coarse crumbs. Sprinkle mixture over batter.
  • Bake at 350°F. for 45 to 55 minutes or until edges are golden brown. Cool 45 minutes. Serve warm or cool.


LEMON POPPY SEED POUND CAKE | TASTY KITCHEN: A HAPPY ...
lemon-poppy-seed-pound-cake-tasty-kitchen-a-happy image
2014-05-21 In a small bowl, combine the milk, eggs, and lemon oil; set aside. In the bowl of a stand mixer fitted with the paddle or attachment, combine the …
From tastykitchen.com
5/5


LEMON POPPY SEED COFFEE CAKE - A KITCHEN ADDICTION
2020-05-07 Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 inch baking dish with non-stick cooking spray. In a medium bowl, whisk together flour, baking powder, salt, and baking …
From a-kitchen-addiction.com
4.3/5 (29)
Total Time 1 hr
Category Breakfast
Calories 279 per serving
  • Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 inch baking dish with non-stick cooking spray.
  • In a medium bowl, whisk together flour, baking powder, salt, and baking soda until combined. Whisk in fresh lemon zest and poppy seeds until lemon zest is incorporated throughout flour mixture. Set aside.
  • In the bowl of stand mixer, or with an electric hand mixer, cream together butter and sugar. Beat in eggs until creamy. Carefully beat in milk, fresh lemon juice, and vanilla extract until combined.
  • Add dry ingredients to wet ingredients, and stir until just combined. Pour batter into prepared baking dish.


VEGAN LEMON POPPY SEED CAKE » I LOVE VEGAN
2018-09-18 Lemon Poppy Seed Cake: Preheat oven to 350°F (180 °C). Whisk together chia seeds, soy milk, lemon juice, and vanilla. Set aside to thicken. Cream together coconut oil …
From ilovevegan.com
5/5 (17)
Total Time 50 mins
Category Dessert
Calories 312 per serving


LEMON POPPY SEED BABY CAKES | TASTY KITCHEN: A HAPPY ...
2020-04-11 Lift cutter and cake and carefully loosen, then press and release the shape. For the lemon poppy glaze: When ready to serve, in a small bowl, whisk sour cream, lemon juice, and salt. Add ½ to 1 cup powdered sugar at a time until incorporated, then stir half the poppy seeds and zest. Drizzle or drape over cakes, then garnish with the remaining ...
From tastykitchen.com
5/5


LEMON-POPPY SEED PULL-APART COFFEE CAKE
Enjoy this delicious coffee cake packed with poppy seed – a great breakfast made using Gold Medal® all-purpose flour. Enjoy this delicious coffee cake packed with poppy seed – a great breakfast made using Gold Medal® all-purpose flour. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


CAKES ARCHIVES - LION'S BREAD
Lemon Poppy Seed Tea Cake. Berry Buckle Coffee Cake. Simple Chocolate Mousse Tart with Candied Violets . Flourless Molten Chocolate Cakes. Sour Cream Coffee Cake with Halva and Walnuts. Pear and Almond Brown Butter Cake. Cream Cheese Pound Cake with Vanilla Almond Glaze. Go to page 1; Go to page 2; Go to page 3; Go to Next Page » Primary Sidebar. I'm …
From lionsbread.com


56 BEST POPPY SEED BREAD IDEAS | POPPY SEED BREAD, LEMON ...
Meyer-Lemon-Poppy-Seed-Pull-Apart-Bread Recipe - RecipeChart.com #Breakfast #Snack. Yogurt Recipes. Lemon Recipes. Muffin Recipes. Baking Recipes. Easy Recipes. Cupcakes. Poppy Seed Muffin Recipe . Yummy Treats. Yummy Food. Poppy Seed Muffins. These scratch Lemon Poppyseed turned out wonderful--delicious. My batch made 18 instead of 12 and I had …
From pinterest.ca


LEMON POPPY SEED PULL APART COFFEE CAKE RECIPES
Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool. Set aside for at least 30 minutes to cool. For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze.
From tfrecipes.com


RECIPE: LEMON-POPPY SEED PULL-APART COFFEE CAKE (USING ...
LEMON-POPPY SEED PULL-APART COFFEE CAKE 4 to 4 1/2 cups all-purpose flour 3/4 cup sugar, divided use 2 packages quick active dry yeast 1/2 teaspoon salt 1 3/4 cups warm milk (105 to 115 degrees F) 1 cup butter or margarine, melted, divided use 1/2 cup sugar 2 teaspoons grated lemon peel 1 tablespoon poppy seed 1/2 cup butter or margarine, melted In large …
From recipelink.com


LEMON-POPPY SEED PULL-APART COFFEE CAKE RECIPE
Recent recipes lemon-poppy seed pull-apart coffee cake gina young fried ribs chef boyardee® pepperoni spaghetti bake mustard and whiskey sauce roosters blue cheese salad dressing garlic-and-herb oven-fried halibut lamb butt birds eye garlic chicken soup strawberry lime panna cottas july 20, 2019 kielbasa with sweet potatoes mediterranean one ...
From crecipe.com


LEMON-POPPY SEED PULL-APART COFFEE CAKE | RECIPE | COFFEE ...
Apr 2, 2014 - Enjoy this delicious coffee cake packed with poppy seed – a great breakfast made using Gold Medal® all-purpose flour. Apr 2, 2014 - Enjoy this delicious coffee cake packed with poppy seed – a great breakfast made using Gold Medal® all-purpose flour. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


LEMON POPPY SEED PULL APART COFFEE CAKE RECIPE
Lemon poppy seed pull apart coffee cake recipe. Learn how to cook great Lemon poppy seed pull apart coffee cake . Crecipe.com deliver fine selection of quality Lemon poppy seed pull apart coffee cake recipes equipped with ratings, reviews and mixing tips. Get one of our Lemon poppy seed pull apart coffee cake recipe and prepare delicious and ...
From crecipe.com


Related Search