Shelly's Recipe

OVERNIGHT LEMON COUNTRY COFFEE CAKE

Category: Coffee Cake

Coffee Cake
1/2 cup butter, softened
1 cup sugar
2 eggs
2 (6 oz) containers lemon yogurt
2 tsp grated lemon peel
2 1/3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda

Topping
3/4 cup packed brown sugar and chopped pecans
1/2 tsp nutmeg

Spray bottom of a 13x9 inch baking dish. In a large bowl, combine butter and sugar; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add yogurt and lemon peel; beat well. Add dry ; beat at low speed until smooth. Spread batter in pan. Cover; refrigerate 8 hours or overnight.

In a small bowl, combine topping and refrigerate until ready to use. When ready to bake, let coffee cake stand at room temperature while heating oven to 350. Uncover coffee cake; sprinkle with topping. Bake for 30-40 minutes. Cool 15 minutes. Serve warm.