|Meyer Lemon Coffee Cake|
For this recipe I used:
For the Cake:
5 Meyer Lemons, cut paper thin
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
3/4 Teaspoon of Salt
4 Oz. Unsalted Butter
1 Cup Sugar
3 Tablespoons Meyer Lemon Zest
2 Large Eggs
1 Teaspoon Vanilla
1 Cup Sour Cream
I started with the Meyer Lemon Slices… I took the thinly cut slices and placed them in simmering water for 1 minute. Then I drained the lemon slices from the water and repeated the process one more time.
|Meyer Lemon Coffee Cake – Simmering the Meyer Lemon Slices|
I drained the lemon one more time then spread the slices on parchment covered pans and set them aside.
|Meyer Lemon Coffee Cake – Resting Meyer Lemon Slices|
Next it was time to start on the Streussel topping.
|Meyer Lemon Coffee Cake – Batter Ingredients|
In a medium bowl I mixed the flour, brown sugar, and salt together.
|Meyer Lemon Coffee Cake – Topping Mixture|
I added the butter and rubbed the flour mixture into the butter with my fingers until there were small lumps forming.
|Meyer Lemon Coffee Cake – Crumb Topping|
Preparing for the cake I buttered a tube pan.
|Meyer Lemon Coffee Cake – Greased Tube Pan|
Now that I had gathered and measured the rest of the ingredients it was time to start in on the cake.
|Meyer Lemon Coffee Cake – The Cake Ingredients|
I combined the flour, baking soda, baking powder and salt in a bowl and set it aside.
|Meyer Lemon Coffee Cake – The Dry Ingredients|
In my mixer, I combined the butter and sugar.
|Meyer Lemon Coffee Cake – Creaming the Butter and Sugar|
After beating the butter and sugar for 3 or 4 minutes I added in the lemon zest and mixed once again.
|Meyer Lemon Coffee Cake – Adding the Zest|
Now it was time for the eggs. Beating well after each addition.
|Meyer Lemon Coffee Cake -Adding the Eggs|
Then the vanilla.
|Meyer Lemon Coffee Cake – Adding the Vanilla|
I poured the flour mixture into a metal strainer.
|Meyer Lemon Coffee Cake – Sifting the Flour Mixture|
With the bowl containing the butter mixture off of the mixer, I sifted the flour over the batter.
|Meyer Lemon Coffee Cake – Sifted Flour Mixture|
I mixed the flour in on low then added the sour cream. I mixed again until just about fully mixed.
|Meyer Lemon Coffee Cake – Adding the Sour Cream|
I finished off the batter by hand.
|Meyer Lemon Coffee Cake – The Final Mix By Hand|
I layered about 1/2 of the batter in the bottom of the prepared tube pan and then layered 1/2 of the lemon slices over the batter.
|Meyer Lemon Coffee Cake – The First Layer of Lemons|
I carefully spread the rest of the batter over the lemon slices then used the rest of the lemon sliced in a final layer over the batter.
|Meyer Lemon Coffee Cake – The Final Layer of Lemons|
Finally I topped off the second lemon slice layer with the streussel mixture and off to a 350˚ oven for about 55 minutes.
|Meyer Lemon Coffee Cake – The Crumb Topping|
After the cake was cooked and out of the oven I cooled it on a rack for 15 minutes.
|Meyer Lemon Coffee Cake – Cooling|
After 15 minutes I placed the cake pan over a wine bottle and removed the outer shell.
|Meyer Lemon Coffee Cake – Removing the Pan|
Carefully using a spatula and a bench scraper I lifted the still hot cake off of the base and let it cool completely. 2 hours.
|Meyer Lemon Coffee Cake – The Final Cooling|
After the cake was well cooled it was time to dig in.
|Meyer Lemon Coffee Cake – The Layers|
- I elected not to use the Meyer Lemon topping in the original recipe
- I added the Meyer Lemon Zest out of order from the original recipe. I believe the essential oils will disperse better and more evenly in oil rather than an oil/flour combination. I elected to mix the zest at the butter/sugar stage
- Ensure the lemon slices do not touch the edges of the pan – inner or outer. The cake will look better.
- The cake was OK. I would make this with regular lemons next time.