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Lemon Coffee Cake Recipe

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

Contributor:  
Contributor:  
Robin Frasier
Added: Friday, May 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup butter
2 cup sugar
4 large eggs
1 cup milk
1 tbsp. grated lemon rind
3 cup sifted flour
2 tbsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts or slivered almonds, or 1/2 cup poppy seeds

TOPPING
1/2 cup sugar
1/3 cup lemon juice

Directions:
Directions:
Cream the butter and 2 cups of sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the milk and grated lemon rind just to blend. Sift flour, baking powder, and salt together and stir into creamed mixture just until blended. Stir in the nuts last. Turn batter into a well-buttered bundt pan or a 10 inch tube pan. Bake in a 350 oven for 1 hour, or until cake is browned and tests done. Cool on a rack for 10 minutes before turning out of pan, then spoon the topping over the warm cake. To make the topping, combine the sugar and lemon juice and stir to dissolve the sugar.

NOTE: If desired, rum may replace part of the lemon juice. Or you may use 3 tablespoons of each.

Personal Notes:
Personal Notes:
From Nat Kolligs' Grandma

 

 

 

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