Overnight Lemon Country Coffee Cake

Health score
2%
Overnight Lemon Country Coffee Cake
550 min.
15
279kcal

Suggestions


Indulge in the delightful flavors of our Overnight Lemon Country Coffee Cake, a perfect treat for your morning meal, brunch, or even dessert! This recipe combines the zesty brightness of lemon with the comforting richness of a classic coffee cake, making it an irresistible choice for any occasion. With just a little preparation the night before, you can wake up to the warm, inviting aroma of freshly baked cake that will have everyone gathering around the breakfast table.

Imagine the soft, moist texture of the cake, enhanced by the creamy tang of Yoplait® Original yogurt and the crunch of chopped pecans. The addition of nutmeg and lemon peel adds a fragrant twist that elevates this dish to a whole new level. Each slice is not only delicious but also a feast for the eyes, with its golden hue and inviting topping of brown sugar and pecans.

Whether you're hosting a brunch with friends or simply treating your family to a special breakfast, this Overnight Lemon Country Coffee Cake is sure to impress. It's easy to make, and the best part is that it can be prepared ahead of time, allowing you to enjoy more moments with your loved ones. So, gather your ingredients, and let’s create a memorable morning experience that will leave everyone asking for seconds!

Ingredients

  • 0.5 cup butter softened
  • cup granulated sugar 
  •  eggs 
  • 12 oz yogurt yoplait®
  • teaspoons lemon zest grated
  • 2.3 cups flour all-purpose
  • 1.5 teaspoons double-acting baking powder 
  • 0.5 teaspoon salt 
  • 0.3 teaspoon baking soda 
  • 0.8 cup brown sugar packed
  • 0.8 cup pecans chopped
  • 0.5 teaspoon nutmeg 

Equipment

  • frying pan
  • oven
  • hand mixer
  • toothpicks
  • ziploc bags

Directions

  1. Spray bottom only of 13x9-inch pan with cooking spray. Beat butter and granulated sugar with electric mixer on low speed until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Add yogurt, lemon peel, flour, baking powder, salt and baking soda; beat on low speed until smooth.
  4. Spread batter in pan. Cover and refrigerate at least 8 hours but no longer than 16 hours.
  5. In small resealable plastic bag, mix brown sugar, pecans and nutmeg. Refrigerate.
  6. When ready to bake, let coffee cake stand at room temperature while heating oven to 350°F. Uncover coffee cake; sprinkle with brown sugar mixture.
  7. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
  8. Serve warm.

Nutrition Facts

Calories279kcal
Protein5.79%
Fat36.57%
Carbs57.64%

Properties

Glycemic Index
22.41
Glycemic Load
20.38
Inflammation Score
-4
Nutrition Score
5.8539131050525%

Flavonoids

Cyanidin
0.59mg
Delphinidin
0.4mg
Catechin
0.39mg
Epigallocatechin
0.31mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.13mg

Nutrients percent of daily need

Calories:278.89kcal
13.94%
Fat:11.57g
17.8%
Saturated Fat:2.31g
14.42%
Carbohydrates:41.02g
13.67%
Net Carbohydrates:39.93g
14.52%
Sugar:25.35g
28.17%
Cholesterol:24.77mg
8.26%
Sodium:231.9mg
10.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.12g
8.25%
Manganese:0.39mg
19.51%
Selenium:9.31µg
13.31%
Vitamin B1:0.2mg
13.25%
Folate:41.4µg
10.35%
Vitamin B2:0.17mg
9.87%
Phosphorus:80.38mg
8.04%
Calcium:73.02mg
7.3%
Iron:1.29mg
7.15%
Vitamin A:328.05IU
6.56%
Vitamin B3:1.25mg
6.24%
Copper:0.11mg
5.34%
Fiber:1.09g
4.36%
Zinc:0.6mg
4%
Magnesium:15.79mg
3.95%
Vitamin B5:0.33mg
3.32%
Potassium:105.23mg
3.01%
Vitamin E:0.4mg
2.66%
Vitamin B12:0.14µg
2.39%
Vitamin B6:0.04mg
2.15%