Lemon Pull Apart Loaf

Lemon fans will love tearing into these light-as-a-feather rolls.

Lemon Pull Apart Loaf


1 coffee cake



Prep Time


Bake Time

30 to 35 minutes

Chill Time

2 to 24 hours

Rise Time

1 hour

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  • 4-1/2 to 5 cups all-purpose flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 2-1/2 teaspoons freshly grated lemon peel
  • 1 teaspoon ground cardamom
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/3 cup milk
  • 1/4 cup butter or margarine
  • 3 eggs
  • 1/3 cup sugar
  • 1/4 cup butter OR margarine, melted
  • Powdered Sugar


  1. Combine 1-1/3 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel, cardamom and salt in large mixer bowl. Heat water, milk and 1/4 cup butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Uncover dough; divide into 30 equal pieces. Roll each piece into a smooth ball. Evenly layer 10 balls in bottom of greased 10-inch tube pan with non-removable bottom. Drizzle about 1-1/2 tablespoons melted butter over balls; sprinkle with 2 tablespoons sugar. Repeat layering, drizzling and sprinkling procedure twice with remaining sugar and melted butter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.Remove from refrigerator. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375°F for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Let cool on wire rack for 10 minutes. Invert onto serving plate; sift powdered sugar over top and sides of loaf while warm. Cool completely.

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