Look no further for something that's both simple and sweet. Our Easy Lemon Coffee Cake is a total breeze to make and an absolute joy to eat.
What You Need
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg, separated
1 tsp. zest and 2-1/2 tsp. juice from 1 lemon, divided
3/4 cup powdered sugar, divided
1 can (8 oz.) refrigerated crescent dinner rolls
2 Tbsp. PLANTERS Sliced Almonds, toasted
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Let's Make It
Heat oven to 375ºF.
Mix cream cheese, egg yolk, lemon zest and 1/4 cup sugar until blended.
Unroll crescent dough onto center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide lengthwise strip down center of dough to within 1/4 inch of short ends.
Make cuts, 1-1/2 inches apart, down both long sides of dough to within 1/2 inch of cream cheese mixture. Starting at one short end, bring opposite strips of dough together over filling, then twist gently in center to secure. Whisk egg white until foamy; brush onto dough.
Bake 18 to 22 min. or until lightly browned. Cool 15 min.
Mix lemon juice and remaining sugar until blended; drizzle over coffee cake. Sprinkle with nuts.
Prepare recipe as directed, except do not bake. Refrigerate up to 24 hours before baking as directed.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.