Lemon Pull Apart Loaf

Coffee Cakes

Lemon fans will love tearing into these light-as-a-feather rolls.





1 coffee cake

Prep Time

01 hours

Chill Time

2 to 24 hours

Rise Time

1 hour

Bake Time

30 to 35 minutes


  • 4-1/2 to 5 cups all-purpose flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 2-1/2 teaspoons freshly grated lemon peel
  • 1 teaspoon ground cardamom
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/3 cup milk
  • 1/4 cup butter or margarine
  • 3 eggs
  • 1/3 cup sugar
  • 1/4 cup butter OR margarine, melted
  • Powdered Sugar


Combine 1-1/3 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel, cardamom and salt in large mixer bowl. Heat water, milk and 1/4 cup butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Uncover dough; divide into 30 equal pieces. Roll each piece into a smooth ball. Evenly layer 10 balls in bottom of greased 10-inch tube pan with non-removable bottom. Drizzle about 1-1/2 tablespoons melted butter over balls; sprinkle with 2 tablespoons sugar. Repeat layering, drizzling and sprinkling procedure twice with remaining sugar and melted butter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove from refrigerator. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375oF for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Let cool on wire rack for 10 minutes. Invert onto serving plate; sift powdered sugar over top and sides of loaf while warm. Cool completely.