Meyer Lemon Coffee Cake

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon Meyer lemon zest
• 4 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt

For the streusel:

• 1/4 cup light brown sugar, packed
• 1/2 cup whole wheat flour
• 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, cut into pieces
• 3/4 cup Chopped Pecans

For the glaze:

• 1/2 cup white chocolate chips
• 2 tablespoons Meyer lemon juice