41 lemon coffeecake Recipes

cake mix.. white, yellow or lemon, made to the manufacturer s instructions, tb fresh lemon zest, tb fresh lemon juice, addition: 1/2 cup finely chopped walnuts, icing, powdered sugar, tb lemon zest, tb lemon juice, you can substitute butter for the oil in the cake mix and also add 1/2 of sour cream for 1/2 of the water in the ingredients for a richer-flavored cake.

yellow cake mix, cold butter cut into small pieces, buttermilk, egg, vanilla, grated lemon peel, dried cherries or cherry flavored dried cranberries, sugar, almond slivers

milk, butter or margarine, active dry yeast, warm water (105 degrees f to 115 degrees f), sugar, salt, eggs, beaten, vanilla, lemon peel, lemon juice, all-purpose flour, sugar, chopped walnuts, lemon peel, lemon juice, combine ingredients in a medium bowl until well mixed ., glaze, powdered sugar, vanilla, milk, combine ingredients in a small bowl until well mixed .

brown sugar firmly packed, almonds sliced, flour, butter melted, lemon zest grated, butter softened, sugar, eggs, lemon zest grated, vanilla extract, flour, baking powder, baking soda, lemon juice, powdered sugar, lemon juice

dried tart cherries, all-purpose flour, baking powder, baking soda, salt, unsalted butter, room temperature, granulated sugar, freshly grated lemon zest, eggs, fresh lemon juice, plain yogurt, powdered sugar, freshly grated lemon zest, fresh lemon juice

zest of 2 lemons, sugar, butter, vanilla, eggs, lemon juice, baking powder, baking soda, salt, flour, poppyseeds, lemon juice, sugar

granulated sugar, king arthur unbleached all-purpose flour, salt, candied lemon peel, butter, softened, drops lemon oil or 1/8 tsp lemon extract, granulated sugar, king arthur unbleached all-purpose flour, salt, candied lemon peel, butter, softened, drops lemon oil or 1/8 tsp lemon extract

flour, sugar, baking powder, baking soda, unsweetened applesauce, soymilk, lemon extract (depends on how lemony you like it) or 1/2-1 tsp lemon juice (depends on how lemony you like it), white vinegar, earth balance margarine (its vegan. if you don tsp have this, you can use 2 tbsp. olive oil), vanilla extract, frozen blueberries, oats (large flake looks best), brown sugar, cinnamon

cherries, cut in quarters, carton lemon low fat yogurt, low-fat cream cheese, lemon zest, vegetable oil, egg, beaten, flour, sugar, baking powder, salt, flour, brown sugar, butter, chopped walnuts (optional) or 1/4 cup pecans (optional) or 1/4 cup almonds (optional)

flour soft, sugar, baking powder, salt, margarine, milk, egg, blueberries, powdered sugar, grated lemon rind, lemon juice

all purpose flour, granulated sugar, butter softened, eggs, baking powder, baking soda, salt, vanilla, granulated sugar, cream cheese softened, egg, grated lemon peel, cherry preserves, powdered sugar, lemon juice

all purpose flour, granulated sugar, butter softened, eggs, baking powder, baking soda, salt, vanilla, granulated sugar, cream cheese softened, egg, grated lemon peel, apricot preserves, powdered sugar, lemon juice

hot roll mix, ground cinnamon, ground allspice, grated lemon rind, equal for recipes, equal sweetener, equal spoonful, egg, margarine, fat-free sour cream, water, sliced almonds, toasted, mixed fruit filling (recipe below ), combine flour and yeast from hot roll mix in medium bowl; add spices, lemon rind, and equal and mix well. stir in remaining ingredients, except mixed fruit filling and almonds, to make a soft dough. knead dough on lightly floured surface until smooth, about 5 minutes. cover dough with bowl; let stand 15 minutes., divide dough into 2 equal pieces. roll 1 piece on floured surface into rectangle 20x6 inches. spread (1/2) the mixed fruit filling over dough, to within 1 inch of edges. roll up dough, beginning with long edge., place dough , seam side down, on greased cookie sheet; shape into a heart, pinching ends together with scissors, cutting through center of dough and leaving top and bottom of heart uncut. gently open cut surfaces of dough to expose the filling. repeat with remaining dough and filling. let stand in warm place until double in size, about 45 minutes., bake coffeecakes in preheated 350of oven until dough is browned , about 15 minutes. slide coffeecakes onto wire racks to cool. sprinkle with almonds., coffeecakes can also be made into horseshoe , ring, or other desired shapes. after forming, cut dough as directed above in recipe., a single dried fruit such as apricots , pears or apples can be substituted for the mixed dried fruit, if desired.

all purpose flour, granulated sugar, butter softened, eggs, baking powder, baking soda, salt, vanilla, granulated sugar, cream cheese softened, egg, grated lemon peel, blackberry preserves, powdered sugar, lemon juice

all purpose flour, granulated sugar, butter softened, eggs, baking powder, baking soda, salt, vanilla, granulated sugar, cream cheese softened, egg, grated lemon peel, strawberry preserves, powdered sugar, lemon juice

unbleached flour, granulated sugar, lemon rind grated, butter, egg yolk, milk, soft bread crumbs, butter melted, sliced tart apples, lemon juice, granulated sugar, raisins, rum, eggs beaten, granulated sugar, milk

flour, sugar, baking powder, baking soda, salt, cream cheese, softened, margarine, softened, milk, grated lemon peel, fruit preserves (raspberry, peach, etc.), powdered sugar, lemon juice, margarine, softened, cream cheese, softened, chopped or slivered almonds

all purpose flour, granulated sugar, butter softened, eggs, baking powder, baking soda, salt, vanilla, granulated sugar, cream cheese softened, egg, grated lemon peel, black cherry preserves, powdered sugar, lemon juice