This is one of my favorite coffee cake recipes. It is fairly easy to make and has a rich lemony flavor!

1 (2 layer) package lemon supreme cake mix, divided
4 large eggs, divided
1 cup + 1 tablespoon all-purpose flour, divided
1 envelope rapid-rise yeast
2/3 cup warm water (not hot)
2 (8 oz each) packages cream cheese, softened
1/4 cup granulated sugar
1 tablespoon milk
6 tablespoons butter or margarine
1 cup confectioner’s sugar
1 tablespoon light corn syrup
1 tablespoon water

In a large mixer bowl, combine 1-1/2 cups of the cake mix, 2 of the eggs, 1 cup of the flour, the yeast and warm water. Beat at medium speed for 2 minutes, scraping the bowl occasionally. Spread into a greased 9×13-inch baking pan.

In a medium mixer bowl, combine the cream cheese, remaining 2 eggs, sugar, milk and remaining 1 tablespoon flour. Beat at high speed until smooth, scraping the bowl occasionally. Spread evenly over the prepared layer in baking pan.

In a medium bowl, cut the butter or margarine into the remaining cake mix until crumbly. Sprinkle over the top of the cream cheese mixture. Bake at 350 degrees F for 40 minutes or until golden brown and the edges pull from the sides of the pan. Cool in the pan on a wire rack. Chill, covered, 3 or more hours.

In a small bowl, combine the confectioner’s sugar, corn syrup and water; mix well. Drizzle over chilled coffee cake just before serving. Cover and refrigerate leftovers. Makes 16 servings.

Emily