Lemon Pull Apart Coffee Cake
Brighten up your mornings with this Lemon Pull Apart Coffee Cake, a tender, sweet bread infused with vibrant citrus flavors and a rich cream cheese filling. Perfect for brunch or a weekend treat, this showstopper combines fluffy layers of yeast dough with a luscious lemon spread made from fresh lemon zest, juice, and powdered sugar for a tangy-sweet kick. The pull-apart design not only makes it irresistibly fun to eat but also ensures every bite is packed with golden-baked goodness and zesty filling. Finished with a buttery glaze, this coffee cake is a true citrus lover's dream—ideal for sharing (or not!) with family and friends. Easy to assemble and utterly satisfying, it’s your next must-bake masterpiece!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.25 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 0.5 teaspoon Salt
- 0.5 cup Whole milk
- 4 tablespoons Unsalted butter, melted
- 2 Large eggs
- 3 tablespoons Fresh lemon zest
- 3 tablespoons Fresh lemon juice
- 0.25 cup Powdered sugar
- 4 ounces Cream cheese, softened
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter, melted (for brushing)
Instructions
In a large mixing bowl, combine the flour, granulated sugar, yeast, and salt. Mix well to evenly distribute the dry ingredients.
In a small saucepan, heat the milk until warm but not boiling (about 110°F/43°C). Add the 4 tablespoons of melted butter to the milk and mix.
Pour the warm milk mixture into the dry ingredients. Add the eggs and mix until a soft dough forms. If the dough is too sticky, add an extra tablespoon of flour at a time until manageable.
Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough into a lightly greased bowl, cover it with a kitchen towel, and let it rise for 1 hour or until doubled in size.
In a small bowl, mix the lemon zest, lemon juice, powdered sugar, softened cream cheese, and vanilla extract until smooth. This will be your lemon spread.
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 12x18 inches).
Spread the lemon mixture evenly over the dough, making sure to cover the surface fully.
Cut the dough into strips (about 3 inches wide), then stack the strips on top of each other. Cut the stacked strips into squares (about 3 inches each).
Grease a loaf pan and carefully stack the squares upright in the pan so that the sides with filling are exposed.
Cover the pan with a kitchen towel and let the dough rise for an additional 30 minutes.
Preheat the oven to 350°F (175°C). Once risen, brush the top of the dough with the melted butter.
Bake in the preheated oven for 30-35 minutes or until golden brown and cooked through.
Remove the loaf from the oven and let it cool for 10 minutes in the pan. Then transfer it to a wire rack to cool completely.
Serve warm, pulling apart pieces of the coffee cake to enjoy its zesty, buttery, and indulgent flavors.
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 379.7 g | 138% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 93.3 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 401 mg | 31% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
