Lemon glazed coffee cake recipe

In the warmer climates of the Northern Hemisphere lemons start coming into season around December. This recipe for lemon coffee cake with glaze is a great way to use a fresh lemon off the tree, and it would make a succulent dessert for holiday get togethers. For this recipe, you will grate the zest off the lemon and then use the same lemon to squeeze for juice.

Like most coffee cakes, this recipe uses common ingredients and you can make the cake quickly and easily. It is an especially quick cake to make because you pour the glaze on the cake while it is still warm, unlike other cakes that you must let cool completely before frosting. If you only have a couple hours between work and a party to which you need to bring a dessert, this lemon cake qualifies.

Recipe ingredients:

Cake:

1/2 cup butter

1 cup sugar

2 eggs

2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

1/2 cup chopped pecans

Grated zest of 1 lemon

Glaze:

1/2 cup powdered sugar

Juice of one lemon

Set your oven for 350 degrees F and grease and flour a small rectangular baking pan, about 9 x 5 x 3 inches. Now cream the butter, sugar, and add the eggs one at a time. Beat well after each egg. Into another bowl sift the flour, baking powder, and salt. Add the dry ingredients in small amounts to the creamed mixture. Between additions of dry ingredients, add some of the milk. Beat well after each addition of an ingredient. When the dry ingredients and milk are all added, you can stir in the pecans. Then pour the batter into the pan and bake for about 55 minutes.

When the baking time is almost done, prepare the glaze. Simply stir up the powdered sugar and lemon juice until well blended. When you take the cake out of the oven, pour the glaze onto the hot cake. Spread out evenly. The heat from the cake should make the glaze runny and easy to spread. Allow the cake to cool for 15 minutes and then remove from the pan.

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