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