Sweet Lemon coffeecake
From peetabear 14 years agoIngredients
- 1 cup milk shopping list
- 1 cup butter or margarine shopping list
- 2 packages active dry yeast shopping list
- 1/4 cup warm water (105 degrees F to 115 degrees F) shopping list
- 3/4 cup sugar shopping list
- 1 teaspoon salt shopping list
- 2 eggs, beaten shopping list
- 1 teaspoon vanilla shopping list
- 1 tablespoon lemon peel shopping list
- 3 tablespoons lemon juice shopping list
- 6 to 6-1/2 cups all-purpose flour shopping list
- Filling shopping list
- 1 cup sugar shopping list
- 1 cup chopped walnuts shopping list
- 1 tablespoon lemon peel shopping list
- 3 tablespoons lemon juice shopping list
- Combine ingredients in a medium bowl until well mixed. shopping list
- glaze shopping list
- 1 cup powdered sugar shopping list
- 1 tablespoon vanilla shopping list
- 2 tablespoons milk shopping list
- Combine ingredients in a small bowl until well mixed. shopping list
How to make it
- Combine milk and butter in a saucepan. Heat over low heat until butter melts. Cool to 110 degrees F. Dissolve yeast in warm water in warmed bowl. Add milk mixture, sugar, salt, eggs, vanilla, lemon peel, lemon juice, and 5 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 2 minutes.
- Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer.
- Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Punch dough down. Roll to a 16 x 8 x 1/4-inch rectangle. Spread filling on dough. Roll dough tightly from 16-inch side, pinching seam to seal. Place on greased baking sheet, seam side down. Pinch ends together to form a ring. Cut 2/3 the way into ring with scissors at 1-inch intervals. Turn each section on its side. Repeat with remaining dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Bake at 375 degrees F for 30 to 35 minutes. Remove from baking sheets immediately and cool on wire racks. Drizzle glaze over top of each coffee cake.
- Yield: 2 coffee cakes.
The Rating
Reviewed by 4 people-
This sounds wonderful. Do you divide the dough in 1/2 before you roll it out? Does each 1/2 get rolled out to the measurements 16x8x1/4"? I sure want to try this out so I'll be happy to hear from you. Thanks & 5 forks
brianna in loved it -
great lemon cake high5 thanks
momo_55grandma in Mountianview loved it -
sounds lovelY to me
midgelet in Whereabouts loved it
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