Myers Lemon Coffee Cake

By edielou

Yumm

Ingredients

• Streusel;
• 1 3/4 cups all-purpose flour
• 3/4 cups packed light brown sugar
• 1 tsp coarse salt
• 6 oz / 3/4 cup unsalted butter
• 5 Meyers lemons (cut 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 oz / 1/2 cup unsalted butter room temperature
• 1 cup granulated sugar
• 3 tbs finely grated meter lemon zest ( from 4 to 5 lemons)
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 cup sour cream
• Glaze
• 1 cup confectioners sugar
• 3 to 4 tbs lemon juice

Preparation

Step 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)

Make the cake;
Cook lemon slices in a medium saucepan of simmering water for 1 min.. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.

preheat oven to 350% F.. Butter a 9 inh. angel food cake pan. Sift flour, baking powder, baking soda, and salt. Beat butter and granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 min.. With the mixer running, add eggs, 1 at a time, then vanilla. Reduce speed to low. Add flour mixture in 3 additions, alternating.

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

Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 min.. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 min. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack 15 more min.. Run 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.

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 min. (Cake can be stored for up to 3 days. The lemon flavor will intensify with time.)