This Citrus-Pecan Morning Delight Cake is a delightful twist on a classic coffee cake, combining zesty citrus flavors with the nutty crunch of pecans.
Preheat your oven to 375°F.
Preheating ensures even baking from the start.
Grease a 9-inch round cake pan with butter or non-stick spray.
Greasing the pan prevents the cake from sticking.
Separate the biscuit dough into individual biscuits.
Handle the dough gently to maintain its texture.
Place one biscuit in the center of the pan. Cut the remaining biscuits in half and arrange them around the center biscuit in a sunburst pattern.
Ensure the biscuits are evenly spaced for a uniform bake.
In a small bowl, mix the chopped pecans, granulated sugar, and lemon zest.
Mix thoroughly to evenly distribute the flavors.
Brush the tops of the biscuits with melted butter and sprinkle the pecan mixture evenly over them.
Use a brush for even butter application.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown.
Check for doneness by observing the golden color.
While the cake bakes, combine the confectioners' sugar, cream cheese, and lemon juice in a bowl. Mix until smooth to create the glaze.
Adjust the lemon juice for your preferred glaze consistency.
Drizzle the glaze over the warm cake once it is out of the oven.
Drizzle while warm for better absorption.
Let the cake cool for 10 minutes before serving.
Cooling helps the glaze set properly.
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