lemon coffee cake # 2

How To Make lemon coffee cake # 2

• 1

  Cream butter and sugar until light and fluffy add eggs one at a time beating well after each addition.
• 2

  Sift together the dry ingredients and ad alternately with the buttermilk; stir just until ingredients are moistened.
• 3

  Stir in lemon rind and pecans. Spoon batter into greased and floured 9 x 5 x 3-inch loaf pan.
• 4

  Bake at 325 degrees for 1 hr 15 mins or until tests done. Cool for 15 minutes and remove from pan.
• 5

  Combine lemon juice and powdered sugar stir well. Punch holes in top of warm cake and pour on glaze.
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