LEMON DANISH COFFEE CAKE

3/4 cup sugar
1/2 cup margarine or butter, softened
2 teaspoons grated lemon peel
3/4 teaspoon baking powder
1/2 teaspoon vanilla
2 eggs
1 1/2 cups Gold Medal all-purpose flour
1 (11 1/4 ounce) jar lemon curd Lemon Glaze (below)
Lemon Glaze (recipe follows)

Heat oven to 350 degrees F. Grease rectangular pan, 13x9x2 inches.

Beat sugar, margarine, lemon peel, baking powder, vanilla and eggs in large bowl with electric mixer on low speed until blended. Beat on medium speed 2 minutes, scraping bowl occasionally (mixture will look curdled). Stir in flour. Spread in pan.

Spoon lemon curd by level tablespoonfuls about 3/4 inch apart onto batter.

Bake 23 to 26 minutes or until golden brown. Cool 15 minutes.

Drizzle Lemon Glaze over warm coffee cake. Serve warm, or let stand until cool.

LEMON GLAZE:
1 cup powdered sugar
5 to 6 teaspoons lemon juice

Mix ingredients until smooth and thin enough to drizzle.

Makes 15 servings
From: Recipelink.com
Source: Recipe booklet: Gold Medal Breakfast and Brunch - Enjoy!, Betty Crocker No. 15, 1997