Lemons for Lulu brings you a recipe for gorgeous, flaky, and delicious lemon scented pull apart coffee cake. You are going to love this easy brunch recipe!
Well hello there, been here long???
So, I picked up a package of Meyer Lemons. They looked beautiful and so inviting. I had to have them. They spoke to me. I brought them home, set them on the counter and stared at them. Now what??? They were yummy looking, but I was at a loss as to what to actually do with them???
I searched my favorite cook books and my favorite websites, then I found a recipe for Lemon Pull Apart Bread. Eureka! Isn’t it something? Oh, let me tell you about those tantalizingly tart layers! They are wonderful! And when the aroma hits you, I promise you will salivate.
I was so happy, I skipped. My youngest daughter and chief culinary assistant, didn’t give a hoot what those layers looked or smelled like. She was sucking on the lemons. Hmm, guess I really didn’t even need a recipe after all.
I did not make the cream cheese icing. I simply made my own powdered sugar and milk glaze.
Lemons for Lulu’s Lemon-Scented Pull-Apart Coffee Cake
Lemon Scented Pull Apart Coffee Cake
- About 2 3/4 cups (12 1/4 ounces) all-purpose flour
- 1/4 cup (1 3/4 ounces) granulated sugar
- 2 1/4 teaspoons (1 envelope) instant yeast
- 1/2 teaspoon salt
- 1/3 cup (2 1/2 fluid ounces) whole milk
- 2 ounces unsalted butter
- 1/4 cup (2 fluid ounces) water
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup (3 1/2 ounces) granulated sugar
- 3 tablespoons finely grated lemon zest (3 lemons)
- 1 tablespoons finely grated orange zest
- 2 ounces unsalted butter, melted
- 3 ounces cream cheese, softened
- 1/3 cup (1 1/4 ounce) powdered sugar
- 1 tablespoon whole milk
- 1 tablespoon fresh lemon juice
- Mix together 2 cups of flour, sugar, yeast and salt in the bowl of your mixer, set aside.
- In a small saucepan, heat the milk and the butter over low heat until the butter has melted. Remove from heat and add the water. Set this aside until lukewarm, then add your vanilla extract.
- Pour the milk mixture over the flour mixture. Mix until all the dry ingredients are moistened.
- Using your mixer's paddle, mix on low speed. While mixing on low, add your eggs, one at a time, mixing well after each one. Stop mixing, add 1/2 cup of flour and continue mixing for a few seconds. Add about two more tablespoons of flour and then with your mixer on medium, continue mixing unit your dough is smooth and a little sticky.
- Flour your work surface and knead your dough until it is smooth and no longer sticky adding additional flour as necessary. Knead about a minutes.
- Place your dough in a large bowl and cover with plastic wrap. Let your dough rise in a warm place until doubled in size, this should take about an hour. If you press the dough slightly with your fingertips, an indention should remain. While you dough is rising, start your filling.
- Mix together the sugar, lemon and orange zests. It will appear sandy, but will change once the sugar absorbs the moisture from your zests.
- Center your oven rack and preheat to 350. Butter a 9x5x3 inch loaf pan.
- Deflate your dough. Re-flour your work surface and roll out the dough until you have a roughly a 20x12 inch rectangle.
- Using a pastry brush, spread the melted butter on your dough. Be generous!
- Cut the dough crosswise into 5 strips. They should roughly be 12x4 inches. Sprinkle about 1/2 tablespoon of the citrus-sugar mixture on top.Cover with a second rectangle and sprinkle about 1 1/2 tablespoons. Repeat the process until you've used up all the 5 rectangles.
- Now slice the stack crosswise into 6 equal strips. Be as gentle as you can! You should aim for strips that are 4x2 inches. Fit these layers, accordion style into your prepared loaf pan. Your cut side should be facing up. The bread will spread a bit while baking, so don't worry if it's roomy.
- Loosely cover this pan with plastic wrap and let it rise in warm place until almost doubled again. This could take from 30-60 min. Use your fingertip test again to see if your dough is ready.
- Bake for 35-40 minutes. The top should be golden brown and totally delicious looking! Transfer to a baking rack and let cool for about 15 minutes.
- From here you can make the cream cheese frosting if you like. Or substitute your own favorite.
- In a medium bowl beat the softened cream cheese and sugar until smooth. Beat in milk and lemon juice until blended and smooth.
- Remove your lovely cake from the pan. Place a rack on the top of your cake, carefully invert in onto the rack. Place another rack on the bottom to bring your cake right side up. You'll want to place a sheet of wax paper under rack. As your pour your glaze or frosting over your cake, the paper will catch all the drips, then you can scoop them up with your fingertips!
- Serve warm or at room temperature.
|Amount Per Serving||As Served|
|Calories 3345kcal Calories from fat 1240|
|% Daily Value|
|Total Fat 138g||212%|
|Saturated Fat 80g||400%|
|Dietary Fiber 14g||56%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|