Meyer Lemon Coffee Cake

By Cookie67

Ingredients

• FOR THE STREUSEL:
• 1 3/4 cups all purpose flour
• 3/4 cup packed light brown sugar
• 1 tsp coarse salt
• 6 ounces (3/4 cup) cold unsalted butter
• FOR THE CAKE:
• 5 Meyer lemons, cut into paper-thin slices, ends discarded
• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp coarse salt
• 4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
• 1 cup granulated sugar
• 3 tbsp finely grated Meyer lemon zest (from 4 to 5 lemons)
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 cup sour cream
• FOR THE GLAZE:
• 1 cup confectioner's sugar
• 3 to 4 tbsp Meyer lemon juice

Details

Servings 10

Preparation

Step 1

1. 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)

2. Make the 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.

3. Preheat oven to 350 degrees. Butter a 9-inch angel food 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, one at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.

4. Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.

5. Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack.

6. 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.

NOTE: Cake can be stored for up to 3 days. The lemon flavor will intensify with time.