Lusciouslemoncoffeecake Recipes

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LEMON COFFEE CAKE



Lemon Coffee Cake image

Moist lemon cake with crunchy crumble topping and sweet lemon cream cheese glaze. This lemon coffee cake is bursting with bright lemon and perfect for brunch.

Provided by Fiona Dowling

Categories     Breakfast     Dessert

Time 1h

Number Of Ingredients 18

1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
6 tablespoons unsalted butter (, melted)
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1 1/2 cups granulated sugar
3 large eggs
2 tsp vanilla extract
3 tablespoons lemon zest
1/3 cup lemon juice (, freshly squeezed)
2/3 cup sour cream
1 oz cream cheese
1 tablespoon lemon juice
3/4-1 cup powdered sugar

Steps:

  • Preheat the oven to 350F degrees.
  • Grease and flour a 9x13 inch pan.

GLAZED LEMON BLUEBERRY COFFEE CAKE



Glazed Lemon Blueberry Coffee Cake image

Blueberries and lemon are a dynamic duo when it comes to flavor and in this coffee Bundt cake, they also make for a bright display.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 14

Nonstick cooking spray
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 1/2 tablespoons freshly grated lemon zest (from 4 large lemons)
2 1/2 tablespoons freshly squeezed lemon juice (from 2 lemons)
3 cups plus 1 tablespoon all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup buttermilk
1 1/2 cups fresh blueberries (9 ounces)
1/2 cup confectioners' sugar
1/2 cup freshly squeezed lemon juice (from 4 lemons)
2 teaspoons freshly grated lemon zest (from 1 lemon)

Steps:

  • Preheat oven to 325 degrees with rack in center of oven. Generously spray a nonstick 10-inch (14-cup) Bundt pan with nonstick cooking spray; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl. Stir in lemon zest and juice.
  • Whisk together 3 cups flour, baking soda, and salt in a medium bowl. Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat. Gently fold blueberries into batter.
  • Transfer batter to prepared pan, smoothing top with a rubber spatula. Bake until a tester or wooden skewer inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan, about 1 1/4 hours. Transfer pan to a wire rack to cool for 45 minutes.
  • Meanwhile, prepare glaze. In a small bowl, whisk together sugar, lemon juice, and zest until smooth; set aside.
  • Invert the cake onto a rack. Prick the surface all over with a wooden skewer. Brush the glaze over the surface of the cake and let cool completely. Store wrapped well in plastic wrap for up to 2 days at room temperature.

LUSCIOUS LEMON-BLUEBERRY COFFEE CAKE



Luscious Lemon-Blueberry Coffee Cake image

All natural yogurt is the secret to moist and delicious homemade coffee cake loaded with fresh blueberries.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 9

Number Of Ingredients 15

2 1/2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
3 tablespoons canola oil
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1 egg
1 1/2 cups fresh or frozen (thawed and drained) blueberries
1/3 cup sliced almonds
1/2 cup powdered sugar
2 to 2 1/2 teaspoons milk
1/4 teaspoon vanilla

Steps:

  • Heat oven to 375°F. Spray or grease 9-inch springform pan or 9-inch square pan.
  • In medium bowl, stir together flour, sugar, baking powder, soda and salt. In large bowl, beat yogurt, oil, lemon peel, lemon juice and egg with whisk. Stir flour mixture into yogurt mixture just until blended. Fold in blueberries. Spread batter in pan. Sprinkle with almonds.
  • Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of springform pan.
  • In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake.

Nutrition Facts : Calories 340, Carbohydrate 62 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 33 g, TransFat 0 g

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