EASY LEMON COFFEE CAKE

Easy Lemon Coffee Cake image

Look no further for something that's both simple and sweet. Our Easy Lemon Coffee Cake is a total breeze to make and an absolute joy to eat.

Provided by My Food and Family

Categories Dairy

Time 52m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg, separated
1 tsp. zest and 2-1/2 tsp. juice from 1 lemon, divided
3/4 cup powdered sugar, divided
1 can (8 oz.) refrigerated crescent dinner rolls
2 Tbsp. sliced almonds, toasted

Steps:

Heat oven to 375ºF.
Mix cream cheese, egg yolk, lemon zest and 1/4 cup sugar until blended.
Unroll crescent dough onto center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide lengthwise strip down center of dough to within 1/4 inch of short ends.
Make cuts, 1-1/2 inches apart, down both long sides of dough to within 1/2 inch of cream cheese mixture. Starting at one short end, bring opposite strips of dough together over filling, then twist gently in center to secure. Whisk egg white until foamy; brush onto dough.
Bake 18 to 22 min. or until lightly browned. Cool 15 min.
Mix lemon juice and remaining sugar until blended; drizzle over coffee cake. Sprinkle with nuts.

Nutrition Facts : Calories 270, Fat 17 g, SaturatedFat 8 g, TransFat 2 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g