Meyer Lemon Coffee Cake

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 1 3/4 cups all-purpose flour
• 3/4 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 1/2 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

Recipe

• 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 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 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.
• 4 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.
• 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. (cake can be stored for up to 3 days. the lemon flavor will intensify with time.).