Recipe: Tons of Lemon Coffee Cake with Lemon Pecan Streusel and Lemon Glaze

TONS OF LEMON COFFEE CAKE

Lemon Pecan Streusel (recipe follows)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup (1 stick) salted butter, softened
1/4 cup finely minced lemon zest
1 cup sugar
3 eggs
1 cup sour cream
FOR THE LEMON GLAZE:
1 tablespoon lemon juice
1/2 cup powdered sugar

Preheat oven to 350 degrees F (325 degrees F if using a glass cake pan). Butter a 13x9x2-inch baking pan well and set aside.

Prepare Lemon Pecan Streusel topping and set aside.

Sift together flour, baking powder and baking soda, and set aside.

In 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.

TO MAKE THE LEMON GLAZE:
In a small bowl stir lemon juice into powdered sugar to make a glaze. When cake has cooled slightly, drizzle glaze over cake.

Serve cake while still warm, or cool to room temperature.

LEMON PECAN STREUSEL
Makes about 1 1/2 cups

5 tablespoons flour
1/4 teaspoon ground 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

In a mixing bowl stir together flour, nutmeg and sugars. Cut in the butter with a pastry blender or two knives until mixture is like coarse meal. Stir in lemon zest and nuts. Set aside.

Makes one 13x9-inch cake, 12 servings
Source: Kathy Casey, The Seattle Times, June 2, 1999