Total Calories: 253
In a small bowl dissolve yeast and sugar in warm water let stand until foamy, 5 to 10 minutes.
In a small mixer bowl beat egg yolks until thick and lemon-colored. Add milk and yeast mixture set aside.
In a large bowl combine flour, sugar and salt. With a pastry blender cut in butter until mixture resembles fine crumbs. Stir in yeast mixture and lemon rind. Cover and let stand in a warm place, free from drafts, until light and bubbly, about 30 minutes.
Stir in enough flour to make a soft dough. On a lightly floured surface knead until smooth and elastic. Place in a greased bowl turn to coat surface. Cover tightly and refrigerate overnight. Remove from refrigerator and let stand at room temperature for 10 minutes. On a lightly floured surface roll into a 20 x 15-inch rectangle.
Heavily grease a 12-cup fluted tube pan. In a small bowl combine nuts, sugar and egg whites. Spread over dough, leaving a 2-inch border on all sides. Starting from the long side, roll as for a jelly roll. Carefully place in pan. Cover and let rise in a warm place, free from drafts, until almost doubled, 2 to 2 1/2 hours. Bake in a preheated 325° F. oven for 65 to 75 minutes or until golden brown. Cool in pan for 10 minutes. Remove from pan cool on a wire rack.
Prepare icing and drizzle on warm coffee cake.
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