LEMON BISCUIT COFFEE CAKE
Ingredients
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1 can(s)refrigeratd biscuits (8 count)
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1/4 cchpd pecans (can use almonds or walnuts ... or without nuts)
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1/4 cbrown sugar
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2 tspgrated lemon zest
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2 Tbspbutter, meltd
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1/2 cconfectioners sugar
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2 Tbspcream cheese, room temp
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1 Tbsplemon juice
How to Make LEMON BISCUIT COFFEE CAKE
- 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 :)