LEMON BISCUIT COFFEE CAKE

Name: LEMON BISCUIT COFFEE CAKE
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6
Cuisine: American
Ingredients: 1 can(s) 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

By Lora DiGs
@ansky714

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

Rating:

★★★★★ 3 votes5

Comments:

11 Comments

Serves:

4-6

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 can(s)

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 LEMON BISCUIT COFFEE CAKE

Step-by-Step

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:)
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.
IN PREHEATED 375 OVEN BAKE BISCUITS FOR 20 MINUTES OR UNTIL SLIGHTLY BROWNED.
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 :)