Meyer Lemon Coffee Cake
Meyer Lemon Coffee Cake
Adapted from Martha Stewart
As promised, here is my next attempt to make a dent into my lemon trove. Yesterday, I think I must have had 25 lemons and it’s just too cold and rainy for lemonade, even in Southern California. A few nights ago was Lemon Cream Pasta with Chicken and now — Meyer Lemon Coffee Cake. When I was making the streusel, it seemed like there was too much when I sprinkled it over the batter. However, after it came out of the oven and we cut into it, it is a perfect amount and a delicious topping. I am now down to a reasonable amount of lemons, although I may make some lemon curd for crepes later this week.
- 1 3/4 cups all purpose flour
- 3/4 cup packed light brown sugar
- pinch of salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter – room temperature – plus more for pan
- 1 cup granulated sugar
- 3 tablespoons finely grated lemon zest (4-6 lemons)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup plain yogurt
- 1 cup confectioners’ sugar
- 3-4 tablespoons lemon juice
Make the streusel – mix together flour, brown sugar and salt.
Using a pastry cutter, cut butter into the flour mixture until small to medium clumps form. Cover and refrigerate until ready to use.
Make the cake – Preheat oven to 350 degrees.
Butter a 9 inch angel food cake pan.
Sift together flour, baking powder, baking soda and salt. Set aside.
Beat butter, granulated sugar and lemon zest with a mixer on medium until light and fluffy – about 2 minutes.
With mixer running, add eggs one at a time and then vanilla.
Reduce speed to low. Add flour mixture in 3 additions, alternating with yogurt.
Spoon batter evenly into cake pan.
Sprinkle with streusel topping evenly on top of batter.
Bake until golden brown – about 55 minutes or until cake tester comes out clean.
Transfer pan to wire rack set over baking sheet and let cool for 15 minutes.
Run a knife around edge of pan and remove outer ring. Let cool on rack for 15 minutes.
Run a knife around center tube and slide cake off and let cool completely on rack.
Make glaze – whisk lemon juice and confectioners’ sugar until smooth.
After cake cools, pour glaze on top letting it drip down sides.
Let glaze set before slicing. Or if you’re impatient like we are, don’t!!!