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    You are in: Home / Recipes / Meyer Lemon Coffee Cake Recipe
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    Meyer Lemon Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    20 mins

    55 mins

    scarley's Note:

    marthastewart.com

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE STREUSEL

    FOR THE CAKE

    FOR THE GLAZE

    Directions:

    1. 1
      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).
    2. 2
      Make the 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.
    3. 3
      Preheat oven to 350 degrees. 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, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes. (Cake can be stored for up to 3 days. The lemon flavor will intensify with time.).

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    Ratings & Reviews:

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    Nutritional Facts for Meyer Lemon Coffee Cake

    Serving Size: 1 (171 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 638.8
     
    Calories from Fat 264
    41%
    Total Fat 29.4 g
    45%
    Saturated Fat 17.9 g
    89%
    Cholesterol 113.3 mg
    37%
    Sodium 781.2 mg
    32%
    Total Carbohydrate 89.3 g
    29%
    Dietary Fiber 2.4 g
    9%
    Sugars 49.0 g
    196%
    Protein 7.5 g
    15%

    The following items or measurements are not included:

    meyer lemon zest

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