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Meyer Lemon Coffee Cake

EricaErica Howat
servings:Serves 10 to 12

Ingredients

For the Streusel
  • 1 3/4 cups all-purpose flour
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon coarse salt
  • 6 ounces (3/4 cup) cold unsalted butter
For the Cake
  • 5 Meyer lemons, cut into paper-thin slices, ends discarded
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons coarse salt
  • 4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
  • 1 cup granulated sugar
  • 3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
For the Glaze
  • 1 cup confectioners’ sugar
  • 3 to 4 tablespoons Meyer lemon juice
Meyer Lemon Coffee Cake photo
See Full Recipe

notes

Meyer lemons are available from late fall through early spring. For the rind to soften and sweeten during baking, slice the lemon to near-transparent thinness. A mandoline, a handheld slicer, or a sharp knife and a steady hand will do the trick.

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