TONS OF LEMON COFFEE CAKE
Source of Recipe
Seattle Times
List of Ingredients
Lemon Pecan Streusel (recipe follows)
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 lb. (1 stick) salted butter
1/4 C. finely minced lemon zest
1 C. sugar
3 eggs
1 C. sour cream
Glaze
1 T. lemon juice
1/2 C. powdered sugar
Lemon Pecan Streusel
5 T. flour
1/4 tsp. nutmeg
1/4 C. sugar
1/2 C. packed light brown sugar
2 T. cold butter, cut in 1/2-inch pieces
1 T. finely minced lemon zest
3/4 C. coarsely chopped pecans
Recipe
Preheat oven to 350 degrees (325 degrees if using a glass cake pan). Butter a 13 x 9 x 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 wooden pick inserted in the middle comes out clean and dry. Baking time may vary with different ovens and types of pans.
Glaze: In a small bowl, stir lemon juice into powdered sugar. When cake has cooled slightly, drizzle glaze over cake.
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