Easy Lemon Coffee Cake

Grease a 9 x 13 inch pan. If using loaves of dough, divide each loaf into 12 equal pieces for a total of 24 pieces. If using rolls, there is no need to divide the dough. Evenly space the dough pieces or rolls in the prepared pan. Mix the melted butter and lemon juice together and set aside. In a separate bowl, combine the sugar and lemon zest. Pour the butter mixture evenly over the dough. Sprinkle the sugar and lemon zest mixture over the butter mixture. Do not worry if much of the topping settles to the bottom of the pan. Let the dough rise until doubled in size or until the dough balls fill the pan with no gaps remaining between pieces. Bake at 375° for 20-30 minutes or until golden brown. Remove the pan from the oven and, while still hot, drizzle with lemon glaze.

Lemon Glaze

Mix together 2 cups powdered sugar, the juice of one lemon, 2 tablespoons Karo syrup, and 2 tablespoons water. If the glaze is too thick, add additional water until thin enough to drizzle from a fork. If the glaze becomes too thin, add additional powdered sugar.

*Zest: The zest is the outer yellow peel of the lemon. Use the finest side of a hand grater to obtain the zest.