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Overnight Lemon Coffee Cake Recipe

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This recipe for Overnight Lemon Coffee Cake, by , is from The Siemers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosie Siemers
Added: Tuesday, November 6, 2007


1/2 C. butter, softened
1 C. white sugar
2 eggs
2 containers (6 0z. each) Yoplait Lemon Burst YogartT
2 Tsp. grated lemon peel
2 1/3 C. flour
11/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 C. firmly packed brown sugar
3/4 C. chopped pecans
1/2 tsp. nutmeg

1. Spray bottom of 13x9 inch pan with Pam. In a large bowl, combine butter and white sugar; beat until light and fluffy. Add eggs 1 at a time, beating well after each one. Add yogurt and lemon peel; beat well.
2. Add flour, baking powder, salt and baking soda; beat at low speed until smooth. Spread batter into pan.Cover and refrigerate overnight.
3. In a small plastic bag, combine brown sugar, pecans and nutmeg; mixing well. Refrigerate.
4. When ready to bake, let coffee cake stand at room temperature while heating oven to 350. Uncover coffee cake; sprinkle with topping.
5. Bake for 30-40 min.. Cool 15 min.. Serve warm.

Number Of Servings:
Number Of Servings:




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