Lemon Coffee Cake With Lemon Pecan Streusel And Lemon Glaze

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.

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

For Coffee Cake: 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.

For Lemon 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.