Recipe Details
Recipe Keywords
Ingredients (yields Serves 10 servings)
- 1 3/4 cups all-purpose flour
- 3/4 cups packed light-brown sugar
- 1 teaspoons coarse salt
- 6 ounces ( 3/4 cup) cold unsalted butter
- 5 slices Meyer lemons, cut into paper-thin slices, ends discarded
- 2 cups all-purpose flour
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1 1/2 teaspoons coarse salt
- 4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
- 1 cups granulated sugar
- 3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)
- 2 large eggs
- 1 teaspoons pure vanilla extract
- 1 cups sour cream
- 1 cups confectioners' sugar
- 3 to 4 tablespoons Meyer lemon juice
Cooking Instructions
For cooking instructions, please visit marthastewart.com
Public Comments (1)
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sarahkfullerton
April 5th, 2010
I am giving it 4 stars because it was a little tricky to slice the lemons paper thin (which didn't happen!)... and because I didn't love the bites of lemon rind in my coffee cake. But the sour cream gives it a rich texture.
Next time I would probably:
1) NOT slice & boil the lemons - and just get the lemon flavor from the zest and add a bit of juice to the batter
OR 2) Candy the lemons before adding them on top of the cake batter
But on the other hand, everyone seemed to love it, so maybe don't mess with it.