Meyer Lemon Coffee Cake Food

MEYER LEMON COFFEE CAKE

Steps:

• 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.
• Cake: In a large skillet of simmering water, cook lemon slices 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. In a mixer fitted with the paddle attachment, beat together butter, granulated sugar, and lemon zest on medium speed in a large bowl until light and fluffy, about 2 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to low. Beat in flour mixture in three additions, alternating with sour cream, beginning and ending with flour mixture and beating until combined after each addition.
• Spoon half of batter evenly into pan. Arrange half of lemon slices in a single layer over batter. Spread remaining batter evenly over top. Cover with remaining lemon slices in a single layer. Sprinkle chilled streusel evenly over batter.
• Bake until cake is golden brown and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet; let cool in pan 15 minutes. Run a knife around edges of pan and remove outer ring. Let cool on rack 15 minutes more. Run a knife around center tube. Slide two wide spatulas between bottom of cake and pan, and lift cake to remove from center tube. Let cool completely on rack.
• Glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down sides. Let glaze set before slicing, about 5 minutes.

MEYER LEMON CAKE

Steps:

• For the Cake: Preheat oven to 350 degrees. Cream together the butter, sugar, and lemon zest until smooth and creamy. Sift together the flour, baking powder and salt. Set aside. Combine the milk, vanilla extract and lemon juice. Alternately combine the dry ingredients and the milk mixture with the butter mixture. Beat well until smooth. Add the eggs 1 at a time and mix well. Divide the batter between the 2 cake pans. Bake the cake for about 20 minutes until a skewer inserted in the middle comes out clean. Cool before unmolding.
• For the Lemon Curd: Whisk together the egg yolks and the sugar. Add the lemon juice. Place the mixture in a heavy bottomed sauce pot. Cook over medium low heat, stirring constantly until thickened. Remove the pot from the heat and stir in the butter. Strain the curd. Stir in the lemon zest. Place the curd in a bowl and cover the surface of the curd with plastic wrap. Refrigerate until cold.
• For the Easy Buttercream Frosting: Combine powdered sugar with the other ingredients and beat until smooth.
• Assembly: Cut each cake in half, giving you 4 layers. Layer 1 cake piece with 1/3 of the lemon curd. Gently spread about 1/3 cup of the frosting over the curd. Repeat with 2 more layers of cake, curd and frosting. Place the forth cake piece on top and frost the sides and top with the remaining frosting.

MEYER LEMON COFFEE CAKE WITH ALMOND STREUSEL RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350 degrees. Butter a 9-inch angel food cake pan. Make the streusel by combining the almond meal, crushed lemon wafers, brown sugar, and salt in a bowl. Using your fingers or a pastry cutter, cut in the butter until the streusel comes together into a course crumble. Chill in the refrigerator until later. In another bowl, whisk together the flour, baking powder, baking soda and salt. Cream the butter, sugar and lemon zest in the bowl of a mixer until light and fluffy, for about 2 minutes. Add the eggs, incorporating them one at a time, followed by the vanilla. Add the flour mixture on low speed in batches, alternating with the sour cream. Put half the batter in the cake pan and smooth evenly. Drizzle about 1 cup of the lemon curd on top, making sure to leave a 1 inch border from the inner and outer perimeter (any curd that hits the edges will risk browning the edges of the cake). Top with the remaining batter, using a spatula to smooth. Pour remaining lemon curd on top, again leaving room around the perimeter. Spread the streusel on top. Bake for 45-50 minutes, or until golden brown and toothpick inserted comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the edges and remove the outer ring. Cool for another 15 minutes then remove the center tube. Using 2 large spatulas, life the cake from the center ring and continue to cool until ready to serve

MEYER LEMON COFFEE CAKE

Steps:

• 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.).

MEYER-LEMON PUDDING CAKE

Steps:

• Preheat oven to 325 degrees.
• In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
• In a small bowl mix together the sugar and flour and set aside.
• In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
• In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough.
• Using a rubber spatula, fold the beaten egg whites into the lemon-egg yolk mixture.
• Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown.
• Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
• Whip cream and a teaspoon of the sugar together and set aside.
• To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.