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Meyer Lemon coffee Cake Recipe

   
 

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     Meyer Lemon coffee Cake

Category   Breakfast - Brunch
Sub Category   None
Servings   10-12

Ingredients
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
1/2 cup unsalted butter room temp, plus more for pan
1 cup granulated sugar
3 tbsp finely grated Meyer Lemon zest (from 4-5 lemons)
2 large eggs
 
1 tsp pure vanilla extract
1 cup sour cream
Glaze- 1 cup confectioners sugar
3 to 4 tbsp Meyer lemon juice
Streusel- 1 3/4 cups all purpose flour
3/4 cup packed light-brown sugar
1 tsp coarse salt
3/4 cup cold unsalted butter

Instructions
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.)


Originally Submitted
3/28/2011





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