Tons of Lemon Coffeecake by Carla

[S_Wirth]

Tons of Lemon Coffeecake

Lemon Pecan Strusel, Recipe Follows

2 C Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 Stick Salted Butter, softened
1/4 C Lemon Zest
1 T Lemon Powder
1/4 tsp Fiori de Sicilia
1 C Granulated Sugar
3 Eggs
1 C Sour Cream

Preheat oven to 350. Grease a 13 x 9 baking pan, or a bundt pan.

Prepare Lemon Strusel, set aside.

Sift together flour, baking powder, baking soda. Set aside.
Using a mixer, cream butter, lemon zest, fiori de sicilia until smooth and creamy. Add sugar and lemon powder. Add eggs one at a time, scraping down sides of the bowl after each addition. On low speed, add dry, sifted ingredients in three batches alternately with sour cream in two batches. Pour batter into baking dish, leveling top. Sprinkle evenly with Lemon Pecan Strusel. Bake for 30 - 40 minutes or until cake tester inserted in middle comes out clean.

3 T Lemon Juice
2/3 C Powdered Sugar
1 T Lemon Powder

In a small bowl, combine all ingredients. When cake has cooled slightly, drizzle over cake. I like to double this recipe, use 1/2 as a "soaker" glaze over the warm cake and the remaining 1/2 over the cooled cake.

5 T Flour
1/4 tsp Nutmeg
1/2 C Granulated Sugar
1/2 C Brown Sugar
5 T Cold Butter, cut in 1/2" pieces
1 T Lemon Zest
3/4 C Chopped Pecans
1/2 C Old-Fashiond Oats
2 t Lemon Powder

Stir together first 4 ingredients. Cut in cold butter until course like cornmeal. Stir in remaining ingredients. Place in refrigerator until you are ready to put on top of cake.

The lemon powder I get from King Arthur.com.

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