
How To Make Meyer Lemon Coffee Cake
The classic coffee cake gets a subtle aromatically complex upgrade with the infusion of Meyer lemon. You’ll love having this with a cup of joe.
Serves:
Ingredients
- 1¾cupsall purpose flour
- ¾cuplight brown sugar,packed
- 1tspcoarse salt
- 6ozcold unsalted butter
- 5Meyer lemons
- 2cupsall purpose flour
- 1tspbaking powder
- 1tspbaking soda
- 1½tspcoarse salt
- 4ozunsalted butter
- 1cupgranulated sugar
- 3tbspMeyer lemon zest,(from 4 to 5 lemons), finely grated
- 2large eggs
- 1tsppure vanilla extract
- 1cupsour cream
- 1cupconfectioners’ sugar
- 4tbspMeyer lemon juice
Instructions
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Mix together flour, brown sugar, and salt. Using a pastry cutter or fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
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Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat.
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Arrange lemon slices in a single layer on a parchment-lined baking sheet.
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Preheat oven to 350 degrees F. Butter a 9-inch angel food cake pan.
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Sift together flour, baking powder, baking soda, and salt. Beat the butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy.
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With the mixer running, add eggs, one at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.
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Spoon half of the batter evenly into cake pan. Arrange half of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top.
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Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.
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Bake for about 55 minutes until cake is golden brown and a tester inserted in the center comes out clean.
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Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes.
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Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes.
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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.
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Just before serving, stir together confectioners’ sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides.
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Let glaze set for about 5 minutes before slicing. Enjoy!
Nutrition
- Calories:Â 508.36kcal
- Fat:Â 24.21g
- Saturated Fat:Â 14.67g
- Trans Fat:Â 0.78g
- Monounsaturated Fat:Â 6.28g
- Polyunsaturated Fat:Â 1.22g
- Carbohydrates:Â 68.94g
- Fiber:Â 1.91g
- Sugar:Â 36.75g
- Protein:Â 6.00g
- Cholesterol:Â 91.76mg
- Sodium:Â 366.92mg
- Calcium:Â 82.06mg
- Potassium:Â 140.14mg
- Iron:Â 2.28mg
- Vitamin A: 208.95µg
- Vitamin C:Â 16.88mg
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