Lemon Lover's Coffee Cake

Coffee Cake

3/4

cup granulated sugar

3/4

cup butter or margarine, softened

teaspoons grated lemon peel

3/4

teaspoon baking powder

1/2

teaspoon vanilla

eggs

1 1/2

cups Gold Medal™ all-purpose flour

jar (about 10 oz) lemon curd

cup powdered sugar

to 6 teaspoons lemon juice

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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.

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.