Print Recipe

Lemon Crunch Coffee Cake




  • 1 cup finely chopped nuts
  • 3 cups Bisquick baking mix
  • 1 1/4 cups granulated sugar
  • 1/4 cup margarine or butter, softened
  • 3 eggs
  • 1/2 cup milk
  • 2 tablespoons grated lemon peel
  • 1/4 cup lemon juice


  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons lemon juice


  1. Cake: Heat oven to 350 degrees F. Generously grease 12-cup Bundt cake pan. Sprinkle nuts evenly over bottom and sides of pan, pressing if necessary.
  2. Beat remaining ingredients except Glaze in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes.
  3. Spread in pan.
  4. Bake until wooden pick inserted in center comes out clean, about 50 minutes.
  5. Cool for 10 minutes; remove from pan.
  6. Cool completely.
  7. Drizzle with glaze.
  8. Glaze: Mix confectioners' sugar and lemon juice until smooth and of desired consistency.

Makes 12-16 servings.

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