Lemon Coffee Cake

by Tristi Pinkston | More from this Blogger

At my house, we sometimes enjoy what we call "breakfast bread." These are traditional sweet breads that I've shaken up a little bit to make them more nutritious, and are every bit as delicious as those wonderful oversized muffins you can buy.

Today I'd like to share with you a recipe for a lemon coffee cake that is simple and nutritious enough to do for breakfast, but is also delicious and elegant enough to double as dessert for company. Not on the same day, though - if your company has been there morning 'til night, I hope they're not getting on your nerves!

The ingredients are:

½ c. softened butter 1 cup granulated sugar (I like to substitute turbinado, or raw, sugar) 2 eggs 2 containers Yoplait lemon burst yogurt 2 t. grated lemon peel 2 1/3 c. all purpose flour 1 ½ t. baking powder ½ t. salt ¼ t. baking soda

Grease just the bottom of a 9x13 pan. Then combine the butter and the sugar, and beat with an electric mixer until it's light and fluffy. Add the eggs one at a time, and be sure to beat the mixture well after each egg. Now add the yogurt and the lemon peel, and beat again.

Add the dry ingredients and beat until completely smooth. The batter will be fairly thick. Spoon it into the pan and cover with either tin foil or plastic wrap, and refrigerate it overnight.

In the morning, let it stand on the counter while you preheat the oven to 350 degrees. Then uncover and bake for 30 to 40 minutes, until it passes the toothpick test. You can top it with a streusel topping if you like, but I don't choose to do that because it adds so much more sugar.

This cake is light, lemony, and delicious! We like to eat it warm from the oven, and it's a perfect, sunshiny way to start the day.

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Learn more about Tristi Pinkston

I am a stay-at-home mom, author of eight published books, a freelance editor, and the mother of four incredible children. I enjoy scrapbooking, watching good movies, and taking naps.

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