True Lemon Coffee Cake

True Lemon Coffee Cake

A sweet, moist coffee cake topped with True Lemon icing. Great for sharing with friends! Recipe submitted by Nancy Hammond.


For the cake:
1 cup water
1/2 cup butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup flour
4 eggs
1 tablespoon (12 packets) True Lemon

2 tablespoons brown sugar, more if desired
1/4 cup toasted sliced almonds, or chopped pecans


For the icing:
1 tablespoon melted butter
1 tablespoon milk
1/2 teaspoon vanilla
4 drops almond extract
1/2 cup of confectioner’s sugar
1/2 teaspoon (2 packets) True Lemon
1/2 plain chocolate bar, grated (optional)
1/4 cup toasted sliced almonds, or chopped pecans


For the cake:

  1. Preheat oven to 400 degrees.
  2. In large saucepan, combine water, butter, sugar, and salt; bring to a boil.
  3. Add flour all at once, then beat with a wooden spoon over low heat for about 1 minute or until mixture leaves sides of pan and forms a ball.
  4. Remove from heat and continue beating for 2 minutes to cool mixture slightly.
  5. Add eggs one at a time, beating well after each until dough has a satin-like sheen. Beat in the True Lemon.
  6. Spoon half of the dough onto a greased 15x10x1 inch jelly roll pan, and top with brown sugar and nuts. Spoon the other half of the dough on top.
  7. Bake for 35 minutes or until puffed and golden. Cool on or off sheet on a rack (dough will settle a bit).

For the icing: 

  1. In a small bowl, combine the melted butter, milk, vanilla, True Lemon, almond extract and confectioner’s sugar. Beat until smooth.
  2. Once cake is completely cooled, spread icing on cake. Immediately top with the nuts and chocolate (if using). This is also a good time to add additional brown sugar crumbled on top, if desired!