ABC: Lemon-Scented Pull-Apart Coffee Cake

A very lemony favorite is this cake, which I consider more like a brioche than a cake. This is our second ABC of the month entry. I was really excited about this recipe when my friend Hanaa chose it, especially that we have shared great enthusiasm about making it in a long phone conversation we had about three months ago, when were roughly getting prepared for the ABC Project.

No wonder, the cake/brioche tasted wonderful; the classic American companion of lemon and cream cheese made the glaze very special, and the dough was a breeze to make. Above all, the lemon zest, sugar, and butter heavenly intermingling rendered this creation simply marvellous. In sum, this is an excellent recipe; I highly recommend it to the lemon-butter flavored brioche lovers.
Click here for full recipe: http://leitesculinaria.com/535/recipes-lemon-scented-pull-apart-coffee-cake.html

I used the glaze as a drizzle instead of brushing it, eaters can always get more if they ask:)

The cake was genuinely a pull-apart deal, no need to cut slices. 

I was amazed by how the dough sprang up. 

 

 Note that I used only 3 tbs of butter in lieu of half a stick. I also let the dough sit overnight in the fridge, after having it go through the first rise.

 

The second rise phase came to an end. It's time to make a trip to the oven. 

After slightly over tanning, I came to the conclusion that the cake/brioche needed only 28 minutes to bake. This is as far as my oven is concerned. Results may vary though.

My tangy layers almost popping out of the loaf pan. I like that!