Best Lemon Swirl Coffee Cake Recipes

LEMON PECAN CINNAMON SWIRL COFFEE CAKE

LEMON PECAN CINNAMON SWIRL COFFEE CAKE image

Yield 12-15 servings

Number Of Ingredients 18

Ingredients

Batter:
1 box lemon cake mix
1 (3 3/4 oz) pkg vanilla instant pudding mix
4 eggs
3/4 cup Crisco oil
3/4 cup water
1 tsp. vanilla
1 tsp. butter flavoring
1 tsp. cinnamon
Sugar/Nut Mixture:
1/2 cup white sugar
1/2 cup chopped pecans or walnuts (toasted)
1/2 cup brown sugar
Icing:
1 cup powdered sugar
2 Tbs. milk
1 tsp. vanilla
1 tsp. butter flavoring

Steps:

Preheat oven to 325. Grease and flour 9"x13" pan. Put cake mix, pudding mix, eggs, oil, water, vanilla, butter flavoring, and cinnamon in an electric mixer bowl and beat for 8 minutes. Mix sugars and nuts. Sprinkle 1/4 of the sugar/nut mixture on the bottom of 9x13 pan. Add a thin layer of batter. Sprinkle 1/4 sugar/nut mixture over this. Add the rest of the batter and put the remaining 1/2 sugar/nut mixture over the top. Use a knife to swirl through the batter. Bake about 40 minutes. Mix icing ingredients. Drizzle icing over cake in a zigzag pattern.

LEMON SWIRL COFFEE CAKE

Lemon Swirl Coffee Cake image

My husband and I enjoy visiting homebound persons and always take them goodies, including this coffee cake. It isn't overly sweet, so even those without a sweet tooth give it rave reviews. -Loraine Meyer, Bend, Oregon

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
1/4 cup warm water (110° to 115°)
2/3 cup butter, softened
1/3 cup sugar
2 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups all-purpose flour
4 large eggs, room temperature
FILLING:
1/3 cup sugar
2 tablespoons grated lemon zest
GLAZE:
1 cup confectioners' sugar
2 teaspoons butter, softened
1/2 teaspoon grated lemon zest
4 to 6 teaspoons lemon juice

Steps:

In a large bowl, dissolve yeast in warm milk and water. Add butter, sugar, lemon zest, vanilla, salt, nutmeg and 2 cups flour. Beat until smooth. Add eggs, one at a time, beating after each addition. Stir in enough remaining flour to form a firm dough., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small bowl, combine sugar and lemon zest. Stir dough down. Spoon a third of dough into a greased and floured 10-in. fluted tube pan. Sprinkle with half of sugar mixture. Repeat layers. Top with remaining dough. Cover and let rise until doubled, about 35 minutes., Preheat oven to 350°. Bake until golden brown, 30-35 minutes. Cool 10 minutes before removing from pan to a wire rack., For glaze, in a small bowl, combine confectioners' sugar, butter, lemon zest and enough lemon juice to achieve desired consistency. Drizzle over cake. Serve warm.

Nutrition Facts : Calories 363 calories, Fat 13g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 254mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 2g fiber), Protein 7g protein.