We’re thinking of calling this scrumptious coffee cake – “Sunshine on a Rainy Day.” It certainly has been a bright spot at breakfast. We made two pans at the Inn at Westwynd Farm and it just disappeared.
¾ cup granulated sugar
¾ cup butter or margarine, softened
2 teaspoons grated lemon peel
¾ teaspoon baking powder
½ teaspoon vanilla
1 ½ cups Gold Medal™ all-purpose flour
1 jar (about 10 oz) lemon curd
1 cup powdered sugar
5 to 6 teaspoons lemon juice
1. Heat oven to 350°F. Grease bottom and sides of 13×9-inch pan with shortening or cooking spray.
2. In large bowl, beat granulated sugar, butter, lemon peel, baking powder, vanilla and eggs with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally (mixture will look curdled). Stir in flour. Spread in pan. Spoon lemon curd by rounded measuring teaspoonfuls about 3/4 inch apart onto batter.
3. Bake 23 to 26 minutes or until very light golden brown. Cool 15 minutes. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle.
4. Drizzle glaze over warm coffee cake. Serve warm or cool.