Tons of Lemon' Coffee Cake
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 pound (1 stick) salted butter
1/4 cup finely minced lemon zest 1 cup sugar
1 cup sour cream
1 tablespoon lemon juice
1/2 cup powdered sugar
Lemon Pecan Streusel:
5 tablespoons flour
1/4 teaspoon nutmeg
1/4 cup sugar
1/2 cup packed light brown sugar
2 tablespoons cold butter, cut in 1/2-inch pieces
1 tablespoon finely minced lemon zest
3/4 cup coarsely chopped pecans
Preheat oven to 350 degrees (325 degrees if using a glass cake pan). Butter a
13-by-9-by-2-inch baking pan well and set aside. Prepare Lemon Pecan Streusel
and set aside.
Sift together flour, baking powder and baking soda, and set aside.
With a mixer, cream butter and lemon zest until the butter is soft. Add the
sugar and beat to mix well. Add the eggs, one at a time, beating after each
addition until thoroughly incorporated. Scrape down the bowl as needed. On low
speed, add the dry ingredients in three batches alternately with the sour cream
in two batches, beating only until incorporated after each addition. Scrape
batter into buttered pan and smooth the top. Sprinkle evenly with Lemon Pecan
Streusel. Bake for 30 to 45 minutes, until a cake tester or toothpick inserted
in the middle comes out clean and dry. Baking time may vary with different ovens
and types of pans.
For Glaze: In a small bowl, stir lemon juice into powdered sugar. When cake has
cooled slightly, drizzle glaze over cake.
Serve cake while still warm, or cool to room temperature.
Makes one 13-by-9-inch cake or 12 servings.
For Lemon Pecan Streusel: Stir together first 4 ingredients. Cut in cold butter
till like coarse corn meal. Stir in lemon zest and pecans and set aside.