by Cathy Pollak

Meyer Lemon Coffee Cake Recipe

A cross between a lemon and a mandarin orange, Meyer lemons have a slightly orange skin, a very thin rind and heavily perfumed flesh. I picked up over a dozen meyer lemons at the market recently to make this Meyer Lemon Coffee Cake.

If you have never had the pleasure of cooking with Meyer lemons, I highly suggest picking them up on your next trip the market.

To have success with this Meyer Lemon Coffee Cake recipe and for the rind to soften and sweeten sufficiently during baking, the lemons must be sliced to a nearly transparent thinness. If you have a sharp knife, you will be fine. I tried it with a mandoline but couldn't get the thinness I desired.

What a treat this Meyer Lemon Coffee Cake recipe is to eat. With two layers of Meyer lemons and a lovely batter surrounding them ... not to mention the very thick streusel on top, it's heaven.

Meyer Lemon Coffee Cake

    Prep Time: 45 minutes

    Cook time: 60 minutes

    Yield: Serves 10 to 12

Meyer Lemon Coffee Cake 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/transparent 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 temp, plus more for pan

    1 cup granulated sugar

    3 tablespoons finely grated Meyer lemon zest (from 5-6 lemons)

    2 large eggs

    1 teaspoon pure vanilla extract

    1 cup sour cream

    For the glaze:

    2 cups confectioners' sugar

    3 tablespoons Meyer lemon juice

Meyer Lemon Coffee Cake Recipe Instructions

    Make 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 (up to 3 days).

    Make the coffee cake:

    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 F. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda and salt. Beat butter, granulated sugar and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes.

    With the mixer running, add eggs, one at a time, and then the vanilla. Reduce speed to low.

    Add the flour mixture in 3 additions, alternating with sour cream.

    Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 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 until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes.

    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.

This Meyer Lemon Coffee Cake Recipe is adapted from Martha Stewart

Meyer Lemon Coffee Cake, Coffee Cake Recipe, Coffee Cake

 

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