Meyer Lemon Coffee Cake Recipe

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).

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 F. Butter a 9-inch angel food cake pan.

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.

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.

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.

Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.

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

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.

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 for about 5 minutes before slicing. Enjoy!