Ingredients:
1/2 cup margarine or 1/2 cup butter, softened
1 cup sugar
2 eggs
2 (6 ounce) containers lemon yogurt
2 teaspoons grated lemons, rind of
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup all-purpose flour
3 tablespoons firmly packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter or 3 tablespoons margarine
1/2 cup powdered sugar
1 -2 teaspoon milk
Directions:
Spray bottom only of a 13×9 inch pan with nonstick cooking spray.
In large bowl, combine butter and sugar; beat until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add yogurt and lemon peel; beat well.
Add flour, baking powder, salt and baking soda; beat at low speed until smooth.
Spread batter in sprayed pan.
Cover; refrigerate 8 hours or overnight.
When ready to bake, let coffee cake stand at room temperature while heating oven to 350 degrees and preparing topping.
To prepare topping, in small bowl combine all topping ingredients; mix well.
Sprinkle topping over coffee cake.
Bake at 350 degrees for 30 to 40 mins or until toothpick inserted in center comes out clean.
Cool 15 mins.
in small bowl, combine glaze ingredients.
Drizzle glaze over warm coffee cake.
Serve warm.
Servings: 15
Time preparation: 20 min.
Time total: 50 min.