Lemmony Snippets - A Lemon Coffee Cake

I do have to preface this post by saying if you're not a lemmony person this cake may not be for you, but if you are WOWZAH! All I have to say is..."real bits of lemon so you know its good"... If you cant find meyer lemons you can use regular lemons no problem. Plus the lemmony goodness gets stronger as the days go on... ENJOY! (Recipe Below!)

Dairy Free Meyer Lemon Coffee Cake

Serves 12

Ingredients

Crumb Topping/

1 3/4 cups whole wheat flour

3/4 cups packed light-brown sugar

2 teaspoon salt

3/4 cup cold earth balance

Cake/

4 Meyer lemons, cut into paper-thin slices, ends discarded

2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons salt

1/2 cup earth balance, room temperature

3/4 cup light brown sugar

3 tablespoons finely grated lemon zest (4 lemons)

2 large eggs

1 teaspoon pure vanilla extract

1 cup toffuti cream cheese 

Icing/

1 cup confectioner's sugar

2 tablespoons lemon juice

Directions

Crumb Topping/ Mix together flour, brown sugar, and salt. Using your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use. Cake/ Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet. Preheat oven to 350 degrees. Spray a 9-inch springform pan with PAM baking spray. Wisk together flour, baking powder, baking soda, and salt. Beat earth balance, sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with toffuti cream cheese. Spoon 1/2 of the batter evenly into the pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter. Bake until cake is golden brown and a tester inserted in the center comes out clean, about 60 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center of the tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack. Icing/ Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes.