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Easy Lemon Coffee Cake

2 loaves Bridgford Frozen Ready-Dough®, thawed or
1 pkg Bridgford Frozen White Rolls Dough, thawed
¼ cup melted butter or margarine
Juice and zest* of one lemon
1 cup sugar
Lemon Glaze (recipe below)

Grease a 9 x 13 inch pan. If using loaves of dough, divide each loaf into 12 equal pieces, for a total of 24 pieces. If using rolls, you do not need to divide. Evenly space dough pieces or rolls in greased pan. Mix the butter and lemon juice; set aside. In a separate bowl, mix sugar and lemon zest. Pour the butter mixture over dough. Sprinkle sugar mixture over butter mixture (don’t worry if most of the butter/sugar topping falls to the bottom of the pan). Let rise until doubled in size or until dough balls fill up pan (there should be no gaps between pieces of dough). Bake at 375° for 20-30 minutes or until golden brown. Remove pan from oven. While hot, drizzle with lemon glaze.

Lemon Glaze
Mix together 2 cups powdered sugar, juice of one lemon, 2 tablespoons Karo syrup and 2 tablespoons water. If glaze is too thick add additional water until thin enough to drizzle from a fork. Add additional powdered sugar if glaze is too thin.

*Zest is the outer yellow peel of the lemon. Use the finest size of hand grater to get the zest.

Print Recipe

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