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Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup packed light-brown sugar
- 1 teaspoon coarse salt
- 6 ounces ( 3/4 cup) cold unsalted butter
- 5 Meyer lemons, cut into paper-thin slices, ends discarded
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons coarse salt
- 4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
- 1 cup granulated sugar
- 3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 cup confectioners' sugar
- 3 to 4 tablespoons Meyer lemon juice
Preparation
Step 1
Streusel-
Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
Cake-
Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.
Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes.