Skill required: Know your way around a kitchen.
Streusel: 1 3/4 cups all-purpose flour
3/4 cup packed light brown sugar
1 teaspoon coarse salt
6 ounces (3/4 cup) cold unsalted butter
Cake: 5 Meyer lemons, cut into paper-thin slices, ends discarded (Meyer lemons are mildly acidic and available from late fall through early spring. This recipe will still be delicious with lemons of your choice.)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons coarse salt
4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 tablespoons finely grated Meyer lemon zest (from 4 -5 lemons)
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
Glaze: 1 cup confectioners' sugar
3 - 4 tablespoons Meyer lemon juice
1. Make the streusel: Mix together flour, brown sugar and salt.
2. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form.
3. Cover and refrigerate until ready to use.
4. Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minutes.
5. Drain and repeat.
6. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
7. Preheat oven to 350 degrees F.
8. Butter a 9-inch angel food cake pan.
9. Sift together flour, baking powder, baking soda and salt.
10.Beat butter, granulated sugar and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes.
11.With the mixer running, add eggs, 1 at a time, then the vanilla.
12.Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.
13.Spoon 1/2 of the batter evenly into cake pan.
14.Arrange 1/2 of the lemon slices in a single layer over the batter.
15.Spread remaining batter evenly over the top.
16.Cover with the remaining lemon slices in a single layer.
17.Sprinkle the chilled streusel evenly over the batter.
18.Bake until cake is golden brown and a toothpick inserted into center comes out clean, about 55 minutes.
19.Transfer pan to a wire rack set over a baking sheet and let cool in pan for 15 minutes.
20.Run a knife around the center tube.
21.Slide 2 wide spatulas between the bottom of the cake and the pan and lift cake to remove from the center tube.
22.Let cool ompletely on rack.
23.Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl.
24.Drizzle over cooled cake, letting excess drip down the sides.
25.Let glaze set before slicing, about 5 minutes.
Yield: 10 - 12 servings
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