Food & Cooking Recipes Breakfast & Brunch Recipes Meyer Lemon Coffee Cake 3.2 (480) 25 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 4, 2022 Print Share Share Tweet Pin Email Servings: 12 Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic dessert. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs. Ingredients Streusel 1 ¾ cups unbleached all-purpose flour ¾ cup packed light-brown sugar 1 teaspoon kosher salt 1 ½ sticks (¾ cup) cold unsalted butter Cake 5 Meyer lemons, cut into paper-thin slices, ends discarded; plus 3 tablespoons finely grated zest (from 4 to 5 lemons) 2 cups unbleached all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 ½ teaspoons kosher salt 1 stick (½ cup) unsalted butter, room temperature, plus more for pan 1 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup sour cream Glaze 1 cup confectioners' sugar 3 to 4 tablespoons Meyer lemon juice Directions 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. Cake: In a large skillet of simmering water, cook lemon slices 1 minute. Drain and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet. Preheat oven to 350 degrees. Butter a 9-inch angel-food-cake pan. Sift together flour, baking powder, baking soda, and salt. In a mixer fitted with the paddle attachment, beat together butter, granulated sugar, and lemon zest on medium speed in a large bowl until light and fluffy, about 2 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to low. Beat in flour mixture in three additions, alternating with sour cream, beginning and ending with flour mixture and beating until combined after each addition. Spoon half of batter evenly into pan. Arrange half of lemon slices in a single layer over batter. Spread remaining batter evenly over top. Cover with remaining lemon slices in a single layer. Sprinkle chilled streusel evenly over batter. Bake until cake is golden brown and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet; let cool in pan 15 minutes. Run a knife around edges of pan and remove outer ring. Let cool on rack 15 minutes more. Run a knife around center tube. Slide two wide spatulas between bottom of cake and pan, and lift cake to remove from center tube. Let cool completely on rack. Glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down sides. Let glaze set before slicing, about 5 minutes. Mike Krautter Cook's Notes Mildly acidic Meyer lemons are available from late fall through early spring. For the rind to soften and sweeten sufficiently during baking or roasting, slice the lemon to near-transparent thinness. A mandoline, a handheld slicer, or a sharp knife and a steady hand will do the trick.Cake can be stored at room temperature up to 3 days. The lemon flavor will intensify with time. Print