There's nothing like homemade lemon curd, but if you are short on time, of course, use your favorite store bought variety. But if you have the extra 15 minutes, I highly recommend making your own - you can find my Lemon Curd recipe linked in the notes for this recipe. You will need a double batch for this cake.
3/4cupcrushed lemon wafers30 wafers, crumbled in a food processor*
1/2cuplight brown sugar
1teaspoonsalt
6tablespoonsunsalted buttercold, cubed
For the Meyer Lemon Coffee Cake:
2cupsall-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
1 1/2teaspoonssalt
8tablespoonsunsalted butterroom temperature
1cupgranulated sugar
3tablespoonsMeyer lemon zest
2large eggs
1teaspoonvanilla extract
1cupsour cream
2cupslemon curd
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Instructions
Preheat the oven to 350 degrees. Butter a 9-inch angel food cake pan.
Instructions for Almond Streusel
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.
Chill in the refrigerator until later.
Instructions for the Meyer Lemon Coffee Cake
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 a 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, lift the cake from the center ring and continue to cool until ready to serve.
Notes
Adapted from Meyer Lemon Coffee Cake, Martha Stewart Living, May 2008.Find my Lemon Curd recipe here!