Meyer Lemon Coffee Cake

Meyer Lemon Coffee Cake
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A springtime brunch, a weekend afternoon – or anytime you need a lift to your day – that’s the perfect occasion for this flavorful coffee cake. Lit up with the fragrant tangy taste of Meyer lemons, it’s moist and topped with a classic streussel that melts in your mouth. After the weekend, take the leftovers to work for a break time treat.
Meyer Lemon Coffee Cake
Print Recipe
A springtime brunch, a weekend afternoon – or anytime you need a lift to your day – that’s the perfect occasion for this flavorful coffee cake. Lit up with the fragrant tangy taste of Meyer lemons, it’s moist and topped with a classic streussel that melts in your mouth. After the weekend, take the leftovers to work for a break time treat.
Ingredients
Streussel:
Cake:
Glaze:
Servings:
Instructions
Streussel:
  1. Combine flour, brown sugar, salt, and lemon zest in a bowl and stir together to blend.
  2. Add the Meyer lemon juice, and cut the butter into the mixture with a pastry cutter, two knives, or your fingers until the ingredients are thoroughly blended, and the mixture is crumbly in texture.
  3. Cover, refrigerate, and set aside until ready to use. You can make this part up to 3 days ahead of the rest.
Cake:
  1. Cut the ends of 5 Meyer lemons and slice them as thinly as you can, discarding any seeds.
  2. Poach the lemon slices for about 1 minute in a skillet of water. Drain and arrange on a baking sheet to dry out slightly.
  3. Pre-heat the oven to 350 degrees Fahrenheit, and prepare a 9-inch angel food baking pan.
  4. In a large bowl, sift the flour, baking powder, baking soda, and salt together.
  5. In a separate bowl, beat the butter, Meyer lemon zest, and sugar together until the texture is light and fluffy.
  6. Continue to beat as you add the eggs one at a time. Now add the vanilla extract.
  7. Add one third of the flour mixture to the egg mixture, beating until thoroughly incorporated. Now add one third of the sour cream, and blend well.
  8. Repeat three times, alternating the sour cream and dry ingredients, until the batter is smooth and well blended.
  9. Spoon half the batter into the pan.
  10. Arrange the lemon slices around the pan in a single layer over the batter. You should use about half.
  11. Now spoon the lemon curd over the slices in a thin layer.
  12. Spoon the remaining cake batter over the top.
  13. Top the cake with the remaining Meyer lemon slices.
  14. To finish, sprinkle the cake with the streussel.
  15. Bake in the oven about 55 minutes, or until the cake is a golden brown color, and a toothpick inserted in the middle comes out clean.
  16. Allow the cake to cool on the rack for about 15 minutes before removing the center tube.
Glaze:
  1. Combine the icing sugar and Meyer lemon juice in a small bowl.
  2. Beat until the glaze is smooth.
  3. Drizzle over the cake once it has cooled thoroughly, allowing any excess to drizzle over the side.
Recipe Notes

*Note: You will need about 10 Meyer lemons in total - 5 to slice, and then another 4 or 5 for their zest and juice (the latter in the glaze).

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