Meyer Lemon Coffee Cake
"Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic coffee cake. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs...."
INGREDIENTS
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1 3/4 cups all-purpose flour
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3/4 cup packed light-brown sugar
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1 teaspoon coarse salt
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6 ounces ( 3/4 cup) cold unsalted butter
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5 Meyer lemons, cut into paper-thin slices, ends discarded
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 1/2 teaspoons coarse salt
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4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
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1 cup granulated sugar
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3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)
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2 large eggs
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1 teaspoon pure vanilla extract
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1 cup sour cream
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1 cup confectioners' sugar
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3 to 4 tablespoons Meyer lemon juice
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