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The Whimsical Cupcake 
this looks wonderful! *totally hungry now* Don’t think I have the skills to pull it off 😉
I could peal this bread back layer by layer all day long…wow! It looks and sounds delicious!
Definitely looks worth the effort. Could not look more delicious Jeanette.
I am now licking my computer screen !
This bread looks amazing!! Want now!
goodness gracious!!!!! looks sooo delicious!
4 hrs is a long time to make some bread that will probably be eaten in 5 min though 🙂
Cerrissa, but it’s SO SO worth it 😉
what if i made the filling from scratch and used cresent roll dough to alleviate the time factor. do you think it would be similar?
Cerrissa, I’m not sure if it would be similar but I’m betting it would be tasty either way! Let me know if you try it and how it works out 🙂
Love the photos, and the idea of you not cheating yourself of the pleasure to peel this loaf…great read!
Well I am not really sure how this will turn out lol I followed the filling directions on the top and then by the time I got to the directions part, I saw that I messed up 😦 I melted the butter then added the zests. Seemed to actually be okay. Letting it rest again now in my mini-loaf stoneware.
Jennifer
jenscookingpad@yahoo.com
This sounds and looks so good…
I shared this recipe on my Must Try Tuesday blog post yesterday…
http://therickettchronicles.blogspot.com/2011/08/must-try-tuesday-august-23-2011.html
Thanks for sharing!
Wende
i would love to see some step by step pictures!
Renee, I might be willing to do that! I do want to make the cinnamon-sugar pull apart bread that uses the same recipe. If I do that, I’ll link them together 🙂
Saw this on Pinterest and I just had to get the recipe! Gorgeous yummy photo’s. I’m sure my family and friends will be enjoying this recipe many, many times. Have a nice day 🙂
Sounds and looks great just wish there were a few photos of the layering part…
Brittany, I’ll have a pumpkin version here pretty soon with step by step photos. And I’ll link it so that you can find it 🙂
I love the looks of this and I am also a pull apart and treasure each bite person. I LOVE flaky biscuits. I am also a very visual person……i learn best by looking. Do you know when you will post the pictures of the pumpkin bread version? I look forward to seeing them and hope its real soon as I would like to try this…..Now LOL!
Thanks for sharing !
Karen
I. Can’t. Wait. (to make this tomorrow)
Made this today as a cold day project 🙂 ‘Lemon scented’ is a perfect description because it’s not overly lemony. The dough was soft and amazing to work with. One day I’ll try the pumpkin spice version.
Hey, I found your blog through pinterest. I am going to have to try this bread. I often make homemade cinnamon rolls and could probably make this as a variation on my own sweet bread recipe. Thanks for posting!
IS THERE ANY WAY TO SEND A COPY OF YOUR RECIPES TO MY EMAIL ADDRESS? I DON’T SEE THE EMAIL ICON TO LET ME DO IT, I WOULD LOVE THE LEMON SCENTED PUUL APART BREAD RECIPE AS WELL AS OTHERS.
Holly, I have now added a share feature to all of my posts. You can email, tweet, facebook (and more) each post now. Enjoy!
I made your recipe, thanks, very good. I’m Italian
Ho fatto la tua ricetta, grazie, molto buona. Sono italiana
I am crazy for lemon treats! This looks delicious. I am a new follower. Patsy
Do you by chance know how to adjust recipes for high altitude baking?
Thanks!
Sarah, although I have no experience baking at a high altitude, a quick search led me to believe that dough seems to rise quicker at high altitudes so adjust the yeast by adding a bit less. Also, you might need to adjust the liquid (more) in the recipe. Here are some sites that might be useful: http://www.bhg.com/recipes/how-to/bake/baking-at-high-altitudes/ http://www.wikihow.com/Adjust-Bread-Recipes-for-High-Altitude http://askville.amazon.com/adjustments-needed-baking-bread-altitude-9000-feet/AnswerViewer.do?requestId=4754309 http://www.thefreshloaf.com/node/15897/high-altitude-bread-baking
Pretty sure I am going to have to try this over the weekend. Looks amazing 🙂
Can I refrigerate this overnight up to the point of letting it rise in the pan? I’d like to bake it fresh in the morning.
Tonya, absolutely!! as a matter of fact, let it have its final rise in the fridge overnight and let it sit out on the counter for 30 mins before baking!
I’m sooo trying this one! In fact it is raising as I write 🙂 Nice blog!!!
Best regards from Sweden!
Reblogged this on Hits And Misses.
I have a really beginner question: in the pumpkin version, you use bread flour instead of sifted flour. Can bread flour be substituted in this recipe’s dough? Thank you!
Angela, if you aren’t using bread flour, sift your AP flour a few times to lighten it up. it should work just fine! just don’t over-measure 🙂
i just took it out of the oven! i am so so happy with how it came out because it was my first dough with yeast ever! i hope i didn’t underbake it because it feels a bit too soft on the sides but the crust on top began to become very very dark! I can’t wait to taste it with my friends, thank you for this lovely and unique recipe!
greetings from germany
Lu
thank you very much its very delicious im mad of baking
I wonder how this would work in the bread maker…
Alissa, I think the mixing the dough would be great in the bread machine!
hmm, mine didn’t turn out very well; wouldn’t rise, and didn’t get very fluffy like yours looks. was a lot of work for a disappointing result! oh well 😦 would like to see an easier lemon bread recipe to practice with!
I made this recipe as well as followed and mine did not rise. I think it was because I mixed the yeast into the dry ingredients. To make this dough rise make yeast mixture FIRST by mixing 1/4 warm water, 1 teaspoon sugar and 1 packet of yeast, and let it sit until it’s frothy, about 10 minutes. If it doesn’t become frothy the yeast is no longer usable. Then follow the other directions as followed. When I did it this way, my dough rose sooooooo much ( I let my dough rise for 5 hours so it would be very fluffy). Hope I helped 🙂
16 year old baker
Delicious! After trying the first time, I substituted the lemon with 3 bars of chopped dark chocolate and a sprinkle of cinnamon. Also replaced the lemon in the frosting with a teaspoon or two of cinnamon. It was a hit and is now frequently requested!
made this today, but made a yeast mixture 1st (1/4 cup warm water, yeast packet, 1 teaspoon sugar), and followed the recipe as stated. Came out EXACTLY like photos. Melt in your moth & so yummy.
16 year old baker 🙂
super impressed with this recipe, the instructions were really thorough and my end results were amazing, definitely trying to keep from eating all the amazing layers in one go. thanks for the recipe!
I found this via pintrest…. And I’ve just stood in the kitchen and eaten 1/4 of the loaf straight out. I’ll be making it again. And again. And again.
Saw one of your pics on Pinterest, when I clicked it took me here:
http://www.elitereviewing.com/lemon-scenter-pull-apart-coffee-cake/
I was suspicious since the flickr handle said whimsical cupcake, so I was able to find your post. Not sure if you submitted it over @ elite reviewing or what but seems weird that they don’t link back to you…
Great recipe! I’ve been wanting to try a Pull-Apart bread.
The method I use for these types of breads is to stand your loaf pan on end (narrow end down) and place the individual layers in the pan (instead of trying to pick up the stack and put it in the pan). Much easier.
Can you chill the dough overnight in the fridge and use in the morning? (Have made the cinnamon pull apart bread [which is amazing] and you can prepare the evening before) if so- at what stage do I put the dough in the fridge? Xx
I have chilled it overnight and baked the following morning. I put the dough in the fridge for the second rise, loosely covered with greased saran wrap (I sprayed Pam on it). In the morning, remove from the fridge and let it come to almost room temp (15-20 minutes) and bake per the recipe.
Do you think it would be advisable to replace all or part of the milk in the dough with lemon juice to make it super lemony? I love the idea of a lemon pull apart but I want it to be super lemony, not just lemon scented 🙂
I have had this pinned for a long time and was very excited to try it. It was a stucky mess and barely rose. I’m so dissapointed. I’m tempted to try again but I don’twant to waste more ingredients.