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Meyer lemon coffee cake

Servings:
Serves 10 to 12 Servings
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Ingredients

Streusel
  • 1 3/4 cup all-purpose flour
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon coarse salt
  • 6 ounce ( 3/4 cup) cold unsalted butter
Cake
  • 1 3/4 cup all-purpose flour
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon coarse salt
  • 6 ounce ( 3/4 cup) cold unsalted butter
  • 5 meyer lemons, cut into paper-thin slices, ends discarded
  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon coarse salt
  • 4 ounce (1/2 cup) unsalted butter, room temperature, plus more for pan
  • 1 cup granulated sugar
  • 3 tablespoon finely grated meyer lemon zest (from 4 to 5 lemons)
  • 2 tablespoon large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
Glaze
  • 1 3/4 cup all-purpose flour
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon coarse salt
  • 6 ounce ( 3/4 cup) cold unsalted butter
  • 5 meyer lemons, cut into paper-thin slices, ends discarded
  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon coarse salt
  • 4 ounce (1/2 cup) unsalted butter, room temperature, plus more for pan
  • 1 cup granulated sugar
  • 3 tablespoon finely grated meyer lemon zest (from 4 to 5 lemons)
  • 2 tablespoon large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
  • 1 cup confectioners
  • 3 cup to 4 tablespoons meyer lemon juice

Preparation

Baking Directions:

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 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.

Spoon 1/2 of 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 the 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 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.

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.

(Cake can be stored for up to 3 days.

The lemon flavor will intensify with time.)