Lemon Swirl Bundt Coffee Cake Recipe

1      Reviews by:    Connie Fincher   Lemon Swirl Bundt Coffee Cake Recipe layers Lemon sugar make with sugar and lemon rind between layers of cake made with yeast, sugar, milk, nutmeg, lemon rind, vanilla extract, butter, flour and eggs then bakes before topping with Lemon Glaze. Food Category:    Cakes and Tortes Cuisine Origin:    Midwestern    Servings:8 Nutrition facts:540 calories22.3 grams fat Print Preview Rate This Recipe Prep Time:   2 Hours 5 Minutes Cook Time:   35 Minutes Total Time:   2 Hours 40 Minutes

INGREDIENTS

• 2 packages active dry yeast
• 1/4 cup warm (105° to 115° F) water
• 1/3 cup sugar
• 1/2 cup warm (105° to 115° F) milk
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 teaspoons grated lemon rind
• 1 1/2 teaspoons vanilla extract
• 2/3 cup butter or margarine, softened
• 4 cups flour
• 4 eggs
• Grated lemon rind, for garnish (optional)
• For Lemon Sugar:
• 1/3 cup sugar
• 2 tablespoons grated lemon rind
• For Lemon Glaze:
• 1 cup confectioners' sugar
• 2 teaspoons butter or margarine, softened
• 1/2 teaspoon grated lemon rind
• 1 1/2 to 2 tablespoons lemon juice

DIRECTIONS

• Sprinkle yeast over the water in large bowl of electric mixer. Add 1 teaspoon of the sugar. Let stand until yeast is soft (about 5 minutes). Add remaining sugar, milk, salt, nutmeg, the 2 teaspoons lemon rind, vanilla, and butter.
• Then stir in 1 1/2 cups of the flour; mix to blend, then beat until batter is elastic (about 5 minutes). Beat in eggs, one at a time, beating well after each addition. Gradually mix in the remaining 2 1/2 cups flour. Then beat again until batter is elastic (about 5 minutes).
• Transfer batter to a greased bowl. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in bulk and light (about 1 hour).
• Prepare Lemon Sugar.
• Stir batter down; spoon about a third of it into a well-greased, lightly floured 10-inch bundt pan or other fluted tube pan (10- to 12-cup capacity).
• Sprinkle with half of the Lemon Sugar. Spoon in another third of the batter, then sprinkle with remaining Lemon Sugar. Cover with remaining batter. Let rise until doubled in bulk (about 45 minutes).
• Preheat oven to 350° F. Bake coffee cake until well browned (30 to 35 minutes). Carefully invert onto a wire rack. Drizzle while warm with Lemon Glaze. If desired, decorate with additional grated lemon rind.
• LEMON SUGAR: In a small bowl thoroughly combine sugar and lemon rind, crushing lemon rind with a spoon to release oils.
• LEMON GLAZE: In a small bowl combine confectioners' sugar, butter, and lemon rind. Gradually blend in lemon juice until frosting is smooth and of a good drizzling consistency.

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