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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 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
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