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Prep 15min
Total1hr5min
Servings16
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Ingredients
Coffee Cake
3/4
cup granulated sugar
3/4
cup butter or margarine, softened
2
teaspoons grated lemon peel
3/4
teaspoon baking powder
1/2
teaspoon vanilla
2
eggs
1 1/2
cups Gold Medal™ all-purpose flour
1
jar (about 10 oz) lemon curd
Lemon Glaze
1
cup powdered sugar
5
to 6 teaspoons lemon juice
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Steps
1
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
2
In large bowl, beat granulated sugar, butter, lemon peel, baking powder, vanilla and eggs with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally (mixture will look curdled). Stir in flour. Spread in pan. Spoon lemon curd by rounded measuring teaspoonfuls about 3/4 inch apart onto batter.
3
Bake 23 to 26 minutes or until golden brown. Cool 15 minutes. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle.
4
Drizzle glaze over warm coffee cake. Serve warm or cool.
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Lemon curd can be found next to the jams and jellies at your grocery store.
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