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.