Combine flour, baking powder and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add dry pudding mix, water and vanilla; mix well. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Whisk powdered sugar and lemon juice until blended. Drizzle over cake. Let stand until glaze is firm.
This lemony cake can be baked ahead of time; cool completely. Remove from pan but do not drizzle with glaze. Wrap in double-layer of plastic wrap, then wrap in foil. Freeze up to 2 months. When ready to serve, thaw overnight in refrigerator. Prepare glaze, then drizzle over cake. Let stand until glaze is firm.
Enjoy a serving of this easy-to-make coffeecake on occasion, but keep portion size in mind. One coffeecake makes enough for 24 servings.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 26g
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.