Best Overnight Lemon Country Coffee Cake Recipes

Overnight Lemon Country Coffee Cake image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 9h10m

Yield 15

Number Of Ingredients 12

1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
2 containers (6 oz each) Yoplait® Original yogurt lemon burst
2 teaspoons grated lemon peel
2 1/3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup chopped pecans
1/2 teaspoon ground nutmeg

Steps:

Spray bottom only of 13x9-inch pan with cooking spray. Beat butter and granulated sugar with electric mixer on low speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon peel, flour, baking powder, salt and baking soda; beat on low speed until smooth. Spread batter in pan. Cover and refrigerate at least 8 hours but no longer than 16 hours.
In small resealable plastic bag, mix brown sugar, pecans and nutmeg. Refrigerate.
When ready to bake, let coffee cake stand at room temperature while heating oven to 350°F. Uncover coffee cake; sprinkle with brown sugar mixture.
Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

Overnight Lemon Country Coffee Cake image

Provided by Renee Ferraz

Categories Breads

Time 50m

Yield 15 serving(s)

Number Of Ingredients 15

1/2 cup margarine or 1/2 cup butter, softened
1 cup sugar
2 eggs
2 (6 ounce) containers lemon yogurt
2 teaspoons grated lemons, rind of
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup all-purpose flour
3 tablespoons firmly packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter or 3 tablespoons margarine
1/2 cup powdered sugar
1 -2 teaspoon milk

Steps:

Spray bottom only of a 13x9 inch pan with nonstick cooking spray.
In large bowl, combine butter and sugar; beat until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add yogurt and lemon peel; beat well.
Add flour, baking powder, salt and baking soda; beat at low speed until smooth.
Spread batter in sprayed pan.
Cover; refrigerate 8 hours or overnight.
When ready to bake, let coffee cake stand at room temperature while heating oven to 350 degrees and preparing topping.
To prepare topping, in small bowl combine all topping ingredients; mix well.
Sprinkle topping over coffee cake.
Bake at 350 degrees for 30 to 40 mins or until toothpick inserted in center comes out clean.
Cool 15 mins.
in small bowl, combine glaze ingredients.
Drizzle glaze over warm coffee cake.
Serve warm.