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
0 Out of 5 from
0 reviews
You can add this Meyer Lemon coffee Cake recipe to your own private DesktopCookbook.