Martha Stewart's Meyer Lemon Coffee Cake

Martha Stewart's Meyer Lemon Coffee Cake

First, thanks for your well wishes for my sinus infection gone mad. Be sure to mark your calendars for my award presentation! Oh yes, I'm giving The Food Librarian Nobel-like Prize for Drugs to those mad scientists who created the Z-Pack of antibiotics. Bless you! (And don't worry, I wasn't abusin' nor creating the next superbug...it really was bacterial and I took the full-course of meds!!) Being able to taste food again is such a delight!

Here is something I made in December...before I got sick!

Whoo hooo! It's Meyer Lemon season!

The Meyer Lemon Coffee Cake has two layers of thinly sliced Meyer lemons with a massive, I mean massive, amount of streusel.

Zest and thinly sliced lemons make this cake lemon-centric. Five Meyer lemons are sliced and then simmered for 1 minute.

After two rounds of simmering in water, the slices are spread out on parchment. It was easiest to do this with chopsticks!

The sour cream coffee cake batter is placed in a tube pan and 1/2 the lemon slices are layered. Then the rest of batter, the remaining slices and the streusel.

Okay, the streusel... almost 2 c of flour, 1 1/2 stick of butter, and 3/4 c brown sugar. It makes a bunch. A bunch. You place it on top, and there is still a bunch in the bowl. You put more of that on and there is still streusel left. Finally, you just throw the rest on and say, "dude, that's a lot of streusel." The glaze is really tasty and integral to the overall lemon flavor of the cake.

As much as I wanted this coffeecake to the queen of all coffeecakes, it didn't rock my world. I think there was too much streusel and while lemon flavored with the slices, it was pretty much like a coffeecake having lots of zest.

Got Meyer lemons?
Try Martha's Meyer Lemon Coffee Cake! Recipe here on Martha's website.