LEMON BISCUIT COFFEE CAKE

★★★★★ 3 Reviews
ansky714 avatar
By Lora DiGs
from STATEN Island, NY

PUT A FEW RECIPES TOGETHER N CAME UP WITH THIS TASTY QUICK DESSERT :)

serves 4-6
prep time 15 Min
cook time 20 Min
method Bake

Ingredients

  • 1 can
    refrigeratd biscuits (8 count)
  • 1/4 c
    chpd pecans (can use almonds or walnuts ... or without nuts)
  • 1/4 c
    brown sugar
  • 2 tsp
    grated lemon zest
  • 2 Tbsp
    butter, meltd
  • 1/2 c
    confectioners sugar
  • 2 Tbsp
    cream cheese, room temp
  • 1 Tbsp
    lemon juice
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How To Make

  • 1
    SPRAY COOKING SPRAY INTO AN 8" ROUND CAKE PAN.PLACE ONE BISCUIT INTO CENTER OF PAN...CUT OTHERS IN HALF PLACING AROUND CENTER ONE SHOULD RESEMBLE A FLOWER:)
  • 2
    IN A SMALL BOWL COMBINE BROWN SUGAR, LEMON ZEST AND CHOPPED NUTS (IF USING) MIX WELL AND SET ASIDE. BRUSH TOPS OF BISCUITS WITH THE MELTED BUTTER THEN SPRINKLE WITH THE SUGAR MIXTURE.
  • 3
    IN PREHEATED 375 OVEN BAKE BISCUITS FOR 20 MINUTES OR UNTIL SLIGHTLY BROWNED.
  • 4
    IN A SMALL BOWL COMBINE CONFECTIONERS SUGAR, SOFTENED CREAM CHEESE AND LEMON JUICE STIR TO MAKE A GLAZE. (ADD MORE LEMON JUICE OR CONF. SUGAR IF NEEDED FOR A POURABLE CONSISTENCY) (COULD ADD COCONUT TO GLAZE OR JUST SPRINKLE ON TOP OF CAKE...JUST ANOTHER IDEA :)... DRIZZLE OVER WARM CAKE. LET CAKE SIT FOR 15 MINUTES FOR GLAZE TO SET, IF YOU CAN WAIT LONGER I FEEL CAKE ABSORBS MORE GLAZE...IF YOU CANT I UNDERSTAND .....ENJOY :)
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