{"id":8707,"date":"2011-07-31T05:01:46","date_gmt":"2011-07-31T12:01:46","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=8707"},"modified":"2019-10-19T10:46:22","modified_gmt":"2019-10-19T17:46:22","slug":"lemon-scented-pull-apart-coffee-cake","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=8707","title":{"rendered":"Lemon-Scented Pull-Apart Bread"},"content":{"rendered":"

Pucker up for this Lemon Bread!<\/span><\/strong><\/p>\n

With my daughter’s wedding coming up in October, I’ve been really watching what goes into my mouth. At this time of the game, any weight lost would be appreciated. Well, let me tell you this past two weeks has been a challenge and I think I made it through with flying colors.<\/p>\n

It started a couple of weekends ago with my daughter’s dress fitting followed by two days of some great food. That was the end (at least for a while) of me over indulging myself. Then that weekend was followed by me preparing dinner twice for visiting friends and then four days with our niece and her family visiting. Those four days consisted of making ice cream 4 times, grilled pizza, potato breakfast casserole, cheese grits and I have to say not a crumb touched these lips.<\/p>\n

My husband is my best critic because he tells it like it is when I ask for his opinion. And, his opinion on this lemon bread is that it is the BEST. My nieces’ family agreed that it was a wonderful bread.<\/p>\n

I love Flo Braker’s Sweet Miniature cookbook and when I came across this recipe from her book “Baking for All Occasions” I knew I was going to have to try it. She calls it a cake but to me it is more like a sweet breakfast bread.<\/p>\n

<\/p>\n

The cutting directions to me seemed a little confusing so I kind of drew it out on paper as to how I was suppose to do the cutting. When I make this again, I’m trying something different. This yeast dough reminds me a lot of the dough I use to make pull bread. So, I decided when I make this the next time, I’m cutting the dough in little pieces, making balls and layering it in a bundt pan with the lemon sugar filling. I think it will be just as yummy. I so wanted to try my way the first time but, as always, I was up for the challenge of making it like the picture I saw. If you want to go the easy route, make it into pull bread.<\/p>\n

I’m making this again in August and I’m going to be the first one in line to taste it. (See notes on other thoughts on preparing in advance.)<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

In the bowl for the rise.<\/p>\n

\"\"<\/a><\/p>\n

I mixed my zest and sugar the night before I was putting the bread together. I think it made the sugar even more citrusy.<\/p>\n

\"\"<\/a><\/p>\n

Roll out 12″ x 20″ and cut into five strips.<\/p>\n

\"\"<\/a><\/p>\n

The strips are butter and sprinkled with the citrus sugar and stacked and then cut into 6 sections.<\/p>\n

\"\"<\/a><\/p>\n

All the pieces stack up like little soldiers.<\/p>\n

\"\"<\/a><\/p>\n

Let rest on cooling rack for about 10 minutes before removing from pan.<\/p>\n

\"\"<\/a><\/p>\n

I should have beat my softened cream cheese with mixer so it would have been smoother.<\/p>\n

\"\"<\/a><\/p>\n

<\/div>
\n\t
\n\t\t
<\/div>\n\t\t
\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Pull Apart Lemon Bread<\/h2>\n\t
\n\t\tFrom Flo Braker (Lemon Scented Pull-Apart Coffee Cake)\t<\/div>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t

Ingredients<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\t