Lemon Pull-Apart Coffee Cake Recipe
If you’re looking for a delightful and citrusy treat to enjoy with your morning coffee or at brunch, this Lemon Pull-Apart Coffee Cake is the perfect option. The layers of soft, fluffy dough filled with a vibrant lemon and orange zest mixture create a refreshingly sweet and tangy flavor in every bite. Topped with a smooth cream cheese icing, this pull-apart coffee cake will quickly become a favorite for any occasion.
Ingredients
For the Pull-Apart Sweet Dough:
- 2 3/4 cups all-purpose flour (plus more for kneading)
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (1 envelope)
- 1/2 tsp salt
- 1/3 cup whole milk
- 4 tbsp (2 oz) unsalted butter
- 1/4 cup water
- 1 1/2 tsp vanilla extract
- 2 large eggs (room temperature)
For the Lemon Filling:
- 1/2 cup granulated sugar
- 3 tbsp finely grated lemon zest (from 4-6 lemons)
- 1 tbsp finely grated orange zest
- 2 oz unsalted butter (melted)
For the Cream Cheese Icing:
- 3 oz cream cheese (softened)
- 1/3 cup confectioners’ sugar
- 1 tbsp whole milk
- 1 tbsp fresh lemon juice
Directions
- Make the Pull-Apart Sweet Dough:
- In the bowl of a stand mixer, combine 2 cups of flour, granulated sugar, yeast, and salt.
- In a small saucepan, heat the milk and butter over low heat until the butter is melted. Remove from heat, add the water, and let the mixture cool to 120-130°F (about 1 minute). Stir in the vanilla extract.
- Pour the milk mixture over the flour and yeast mixture. Use a rubber spatula to mix until moistened. Attach the bowl to the mixer fitted with a paddle attachment and mix on low speed. Add the eggs one at a time, mixing until combined. Gradually add 1/2 cup flour and continue mixing until smooth (about 30-45 seconds). Add another 2 tablespoons of flour and mix on medium speed until the dough is smooth, soft, and slightly sticky (about 45 seconds).
- Turn the dough onto a lightly floured surface and gently knead for about 1 minute until smooth and no longer sticky. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size (45-60 minutes).
- Make the Lemon Filling:
- While the dough is rising, combine the sugar, lemon zest, and orange zest in a small bowl. Set aside.
- Assemble the Coffee Cake:
- Preheat your oven to 350°F. Lightly butter a 9×5-inch loaf pan.
- Once the dough has risen, gently deflate it and roll it out on a lightly floured surface into a 20×12-inch rectangle.
- Using a pastry brush, spread the melted butter evenly over the dough. Cut the dough crosswise into 5 strips, each 12×4 inches.
- Sprinkle 1 1/2 tablespoons of the zest-sugar mixture on one strip, then stack another strip on top. Repeat with the remaining strips, ending with a stack of 5 layers.
- Cut the stack crosswise into 6 equal strips (about 4×2 inches each). Fit the layered strips into the prepared loaf pan, cut sides up. Let the dough rise in a warm place for another 30-50 minutes until puffy.
- Bake the Cake:
- Bake for 30-35 minutes until the top is golden brown. Let the cake cool in the pan for 10-15 minutes before removing it from the pan.
- Make the Cream Cheese Icing:
- In a medium bowl, mix the softened cream cheese and confectioners’ sugar until smooth. Add the milk and fresh lemon juice, and beat until creamy and pourable.
- Serve:
- Drizzle the cream cheese icing generously over the warm cake, allowing it to drip down the sides.
- Serve the cake by pulling apart the layers or slicing it into 1-inch slices. Enjoy!
Tips for Success:
- Warm Rising Environment: Let the dough rise in a warm, draft-free place to help it rise properly. If your kitchen is cold, preheat the oven slightly, turn it off, and place the dough inside to rise.
- Rolling the Dough: When rolling out the dough, use a gentle hand and make sure the surface is lightly floured to prevent sticking.
- Icing: For extra lemony flavor, you can add a bit more lemon juice to the icing or zest the lemon directly over the cake before serving.
Nutritional Information:
- Calories per slice: 290 kcal
- Servings: 12 slices
Time Breakdown:
- Prep Time: 25 minutes (plus rising)
- Cooking Time: 30-35 minutes
- Total Time: 1 hour 45 minutes
This Lemon Pull-Apart Coffee Cake is the perfect combination of light, fluffy dough and bright citrus flavor, making it a fantastic addition to any breakfast or brunch table. The pull-apart format makes it fun to serve, and the creamy lemon icing adds a finishing touch of sweetness. Whether you’re baking for a special occasion or simply to enjoy at home, this coffee cake is sure to impress!
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Lemon Pull-Apart Coffee Cake
- Total Time: 1 hour 45 minutes
- Yield: 12 1x
Description
This Lemon Pull-Apart Coffee Cake is a showstopper with its soft, fluffy layers of sweet dough, filled with a vibrant lemon and orange zest mixture. The light, zesty flavor is perfectly balanced by the rich and creamy cream cheese icing, creating a delightful blend of textures and tastes. Each pull-apart piece is infused with citrusy goodness, making it the perfect treat for brunch, dessert, or any special occasion.
Ingredients
For the Pull-Apart Sweet Dough:
About 2 3/4 cups all-purpose flour (plus more for kneading)
1/4 cup granulated sugar
2 1/4 tsp instant yeast (1 envelope)
1/2 tsp salt
1/3 cup whole milk
4 tbsp (2 oz) unsalted butter
1/4 cup water
1 1/2 tsp vanilla extract
2 large eggs (room temperature)
For the Lemon Filling:
1/2 cup granulated sugar
3 tbsp finely grated lemon zest (from 4–6 lemons)
1 tbsp finely grated orange zest
2 oz unsalted butter (melted)
For the Cream Cheese Icing:
3 oz cream cheese (softened)
1/3 cup confectioners’ sugar
1 tbsp whole milk
1 tbsp fresh lemon juice
Instructions
Make the Pull-Apart Sweet Dough:
In the bowl of a stand mixer, combine 2 cups flour, sugar, yeast, and salt.
In a small saucepan, heat the milk and butter over low heat until the butter is melted. Remove from heat, add water, and let cool until the mixture reaches 120-130°F (about 1 minute). Stir in the vanilla extract.
Pour the milk mixture over the flour-yeast mixture and mix with a rubber spatula until moistened. Attach the bowl to the mixer fitted with a paddle attachment. On low speed, add the eggs, one at a time, mixing until combined. Add 1/2 cup flour and mix until the dough is smooth (about 30-45 seconds). Add 2 more tablespoons of flour and mix on medium speed until the dough is smooth, soft, and slightly sticky (about 45 seconds).
Turn the dough onto a lightly floured surface and knead gently until smooth and no longer sticky, about 1 minute, adding additional flour only if needed. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size (45-60 minutes).
Make the Lemon Filling:
While the dough is rising, combine the sugar, lemon zest, and orange zest in a small bowl. Set aside.
Assemble the Coffee Cake:
Preheat the oven to 350°F. Lightly butter a 9×5-inch loaf pan.
Gently deflate the dough and roll it out on a lightly floured surface into a 20×12-inch rectangle.
Using a pastry brush, spread the melted butter evenly over the dough. Cut the dough crosswise into 5 strips, each 12×4 inches.
Sprinkle 1 1/2 tablespoons of the zest-sugar mixture on one strip and stack another strip on top. Repeat with the remaining strips, ending with a stack of 5 layers.
Cut the stack crosswise into 6 equal strips (about 4×2 inches each). Fit the layered strips into the prepared loaf pan, cut sides up, and let rise in a warm place for 30-50 minutes until puffy.
Bake for 30-35 minutes until the top is golden brown. Let cool in the pan for 10-15 minutes before removing from the pan.
Make the Cream Cheese Icing:
In a medium bowl, mix the cream cheese and confectioners’ sugar until smooth. Beat in the milk and lemon juice until creamy.
Brush the icing over the warm cake and let it drip down the sides.
Serve:
Serve by pulling apart the layers or slicing the cake into 1-inch slices. Enjoy!
- Prep Time: 25 minutes (plus rising)
- Cook Time: 30-35 minutes
Nutrition
- Calories: 290