Ingredients:
- 5 meyer lemons, cut into paper-thin slices, ends discarded
- 3 tbsp finely grated meyer lemon zest (from 4 to 5 lemons)
Directions:
- Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
- Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
- Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.
- Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.
- Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack.
- Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes. (Cake can be stored for up to 3 days. The lemon flavor will intensify with time.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 545.69 Kcal (2285 kJ) | ||
| Calories from fat | 202.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.47g | 35% | |
|---|---|---|---|
| Cholesterol | 88.5mg | 30% | |
| Sodium | 622.77mg | 26% | |
| Potassium | 160.8mg | 3% | |
| Total Carbs | 81.61g | 27% | |
| Sugars | 49.77g | 199% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 5.99g | 12% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.7mg | 4% | |
| Calcium | 75.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 370.97 Kcal (1553 kJ) | ||
| Calories from fat | 137.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.27g | 35% | |
|---|---|---|---|
| Cholesterol | 60.17mg | 30% | |
| Sodium | 423.37mg | 26% | |
| Potassium | 109.31mg | 3% | |
| Total Carbs | 55.48g | 27% | |
| Sugars | 33.84g | 199% | |
| Dietary Fiber | 0.8g | 5% | |
| Protein | 4.07g | 12% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 0.5mg | 4% | |
| Calcium | 51.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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