Back to search results:max_bytes(150000):strip_icc()/meyer-lemon-coffee-cake-martha-bakes-se11-d5-34-2-d113216-2ee6988a5fa541c2a7f33b19d5d1af5c-horiz-5f2352718a7240a2b255d259a1f4ef78.jpg)
Meyer Lemon Coffee Cake
3.2 (482 reviews)
This delicious lemon coffee cake has a streusel topping and a citrus glaze. Make it for your next brunch.
Total Time
Servings12
?
Caloriesper servingIngredients
- 1.75 cups unbleached all-purpose flour
- 0.75 cup packed light-brown sugar
- 1 teaspoon kosher salt
- 1.5 sticks (¾ cup) cold unsalted butter
- 5 Meyer lemons, cut into paper-thin slices, ends discarded; plus 3 tablespoons finely grated zest (from 4 to 5 lemons)
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons kosher salt
- 1 stick (½ cup) unsalted butter, room temperature, plus more for pan
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 cup confectioners' sugar
- 3 to 4 tablespoons Meyer lemon juice
Instructions
- 1Make 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.
- 2Cook lemon slices: In a large skillet of simmering water, cook lemon slices 1 minute. Drain and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
- 3Preheat oven, prep pan, and sift dry ingredients: Preheat oven to 350°F. Butter a 9-inch angel-food-cake pan. Sift together flour, baking powder, baking soda, and salt.
- 4Beat butter, sugar, and zest: In a mixer fitted with the paddle attachment, beat together butter, granulated sugar, and lemon zest on medium speed in a large bowl until light and fluffy, about 2 minutes.
- 5Add eggs and vanilla: Beat in eggs, one at a time, then the vanilla.
- 6Add flour mixture in three additions: Reduce speed to low. Beat in flour mixture in three additions, alternating with sour cream, beginning and ending with flour mixture and beating until combined after each addition.
- 7Assemble cake in pan: Spoon half of batter evenly into pan. Arrange half of lemon slices in a single layer over batter. Spread remaining batter evenly over top. Cover with remaining lemon slices in a single layer. Sprinkle chilled streusel evenly over batter.
- 8Bake: Bake until cake is golden brown and a tester inserted in center comes out clean, about 55 minutes.
- 9Cool and unmold: Transfer pan to a wire rack set over a baking sheet; let cool in pan 15 minutes. Run a knife around edges of pan and remove outer ring. Let cool on rack 15 minutes more. Run a knife around center tube. Slide two wide spatulas between bottom of cake and pan, and lift cake to remove from center tube. Let cool completely on rack.
- 10Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down sides. Let glaze set before slicing, about 5 minutes.