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1
Make the streusel: Mix together flour, brown sugar, and salt.
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2
Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form.
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3
Cover, and refrigerate until ready to use (up to 3 days).
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4
Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute.
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5
Drain, and repeat.
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6
Arrange lemon slices in a single layer on a parchment-lined baking sheet.
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7
Preheat oven to 350 degrees.
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8
Butter a 9-inch angel food cake pan.
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9
Sift together flour, baking powder, baking soda, and salt.
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10
Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes.
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11
With the mixer running, add eggs, 1 at a time, then the vanilla.
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12
Reduce speed to low.
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13
Add the flour mixture in 3 additions, alternating with sour cream.
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14
Spoon 1/2 of the batter evenly into cake pan.
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15
Arrange 1/2 of the lemon slices in a single layer over the batter.
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16
Spread remaining batter evenly over the top.
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17
Cover with the remaining lemon slices in a single layer.
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18
Sprinkle the chilled streusel evenly over the batter.
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19
Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes.
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20
Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes.
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21
Run a knife around the edges of the pan, and remove outer ring.
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22
Let cool on rack for 15 minutes.
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23
Run a knife around the center tube.
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24
Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube.
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25
Let cool completely on rack.
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26
Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl.
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27
Drizzle over cooled cake, letting excess drip down the sides.
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28
Let glaze set before slicing, about 5 minutes.
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29
(Cake can be stored for up to 3 days.
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30
The lemon flavor will intensify with time.
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31
).
