Meyer Lemon Coffee Cake

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Erica Howat

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

See full recipe

Source: Erica Howat

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