Best 4 Lemon Pull Apart Coffee Cake Recipes

LEMON PULL-APART COFFEE CAKE

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.

LEMON-POPPY SEED PULL-APART COFFEE CAKE

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.

LEMON PULL-APART COFFEE CAKE

Steps:

• FOR THE COFFEE CAKE: Preheat oven to 400 degrees F & grease a 9-inch round baking pan.
• In a large bowl, combine sugar, walnuts, raisins, butter & lemon zest.
• 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.
• Bake for 20 to 25 minutes or until golden brown, then remove from the oven & immediately invert the coffee cake onto a wire rack.
• FOR THE GLAZE: In a small bowl, stir together the 2 glaze ingredients until smooth, then drizzle the glaze over the warm coffee cake.

LEMON-SCENTED PULL-APART COFFEE CAKE RECIPE

Steps:

• Dough: Stir together 2 cups of flour, sugar, yeast, and salt; set aside. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from heat, add water, and set aside until warm, about 1 minute. Add vanilla Pour milk mixture over yeast mixture and mix. Add eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup of remaining flour, and resume mixing on low speed until dough is smooth, 30-45 seconds. Add 2 more tbsp flour and mix until dough is smooth and slightly sticky, about 45 seconds. Sprinkle a work surface with flour. Knead gently until smooth and no longer sticky, about 1 minute. Place dough in a large bowl, cover bowl with plastic wrap, and let dough rise in a warm place until doubled in size, 45-60 minutes. While dough is rising, make filling. Filling: In a small bowl, mix together sugar, lemon and orange zests. Coffee cake: Preheat the oven to 350°F. Spray a 9x5x3 loaf pan. Gently deflate dough. On a lightly floured work surface, roll out dough into a 20x12" rectangle. Spread melted butter over the dough. Cut dough crosswise into 5 strips. Sprinkle 1 1/2 tbsp of the zest-sugar mixture over one of the buttered rectangles. Top with a second rectangle, then repeat, ending with a stack of 5 rectangles. Slice the stack crosswise through the 5 layers to create 6 equal strips. Fit layered strips into prepared loaf pan, cut edges up. Cover pan with plastic wrap and let dough rise in a warm place until puffy and almost doubled in size, 30-50 minutes. Bake coffee cake until the top is golden brown, 30-35 minutes. Let cool. Icing: In a medium bowl, mix cream cheese and sugar until smooth. Beat in milk and lemon juice until the mixture is creamy and smooth. Slip a sheet of waxed paper under the rack which the cake in on to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it.