Meyer Lemon Coffee Cake

Name: Meyer Lemon Coffee Cake
Ingredients: 1 34 cups all-purpose flour; 34 cup packed light-brown sugar; 1 teaspoon coarse salt; 6 ounces 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 12 teaspoons coarse salt; 4 ounces 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 -4 tablespoons meyer lemon juice

17 ingredients

31 steps

Ingredients

1 34 cups all-purpose flour
34 cup packed light-brown sugar
1 teaspoon coarse salt
6 ounces 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 12 teaspoons coarse salt
4 ounces 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 -4 tablespoons meyer lemon juice

Directions

1

Make the streusel: Mix together flour, brown sugar, and salt.
2

Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form.
3

Cover, and refrigerate until ready to use (up to 3 days).
4

Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute.
5

Drain, and repeat.
6

Arrange lemon slices in a single layer on a parchment-lined baking sheet.
7

Preheat oven to 350 degrees.
8

Butter a 9-inch angel food cake pan.
9

Sift together flour, baking powder, baking soda, and salt.
10

Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes.
11

With the mixer running, add eggs, 1 at a time, then the vanilla.
12

Reduce speed to low.
13

Add the flour mixture in 3 additions, alternating with sour cream.
14

Spoon 1/2 of the batter evenly into cake pan.
15

Arrange 1/2 of the lemon slices in a single layer over the batter.
16

Spread remaining batter evenly over the top.
17

Cover with the remaining lemon slices in a single layer.
18

Sprinkle the chilled streusel evenly over the batter.
19

Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes.
20

Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes.
21

Run a knife around the edges of the pan, and remove outer ring.
22

Let cool on rack for 15 minutes.
23

Run a knife around the center tube.
24

Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube.
25

Let cool completely on rack.
26

Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl.
27

Drizzle over cooled cake, letting excess drip down the sides.
28

Let glaze set before slicing, about 5 minutes.
29

(Cake can be stored for up to 3 days.
30

The lemon flavor will intensify with time.
31

).