Tons of Lemon Coffee Cake

Source: Seattle Times

Lemon Pecan Streusel (recipe follows)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 pound (1 stick) salted butter
1/4 cup finely minced lemon zest
1 cup granulated sugar
3 eggs
1 cup sour cream

Glaze
1 tablespoon lemon juice
1/2 cup confectioners' sugar

Lemon Pecan Streusel
5 tablespoons flour
1/4 teaspoon nutmeg
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons cold butter, cut into 1/2-inch pieces
1 tablespoon finely minced lemon zest
3/4 cup coarsely chopped pecans

Preheat oven to 350 degrees F (325 degrees F if using a glass cake pan). Butter a 13 x 9 x 2-inch baking pan well and set aside.

Prepare Lemon Pecan Streusel and set aside.

Sift together flour, baking powder and baking soda, and set aside.

With a mixer, cream butter and lemon zest until the butter is soft. Add the sugar and beat to mix well. Add the eggs, one at a time, beating after each addition until thoroughly incorporated. Scrape down the bowl as needed. On low speed, add the dry ingredients in three batches alternately with the sour cream in two batches, beating only until incorporated after each addition. Scrape batter into buttered pan and smooth the top. Sprinkle evenly with Lemon Pecan Streusel. Bake for 30 to 45 minutes, until a cake tester or wooden pick inserted in the middle comes out clean and dry. Baking time may vary with different ovens and types of pans.

Glaze: In a small bowl, stir lemon juice into confectioners' sugar. When cake has cooled slightly, drizzle glaze over cake.

Serve cake while still warm, or cool to room temperature.

Lemon Pecan Streusel: Stir together first 4 ingredients. Cut in cold butter until like coarse cornmeal. Stir in lemon zest and pecans and set aside.

Makes about 1 1/2 cups.