Meyer Lemon Coffee Cake

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.
Course Dessert



  • 1 3/4 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon grated Meyer lemon zest
  • 1 teaspoon Meyer lemon juice
  • 3/4 cup unsalted butter cold


  • 5 Meyer lemons to slice
  • 3 tablespoons finely grated Meyer lemon zest
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
  • 1/2 cup prepared lemon curd


  • 1 cup confectioners’ sugar
  • 4 tablespoons fresh Meyer lemon juice



  • Combine flour, brown sugar, salt, and lemon zest in a bowl and stir together to blend.
  • 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.
  • Cover, refrigerate, and set aside until ready to use. You can make this part up to 3 days ahead of the rest.


  • Cut the ends of 5 Meyer lemons and slice them as thinly as you can, discarding any seeds.
  • Poach the lemon slices for about 1 minute in a skillet of water. Drain and arrange on a baking sheet to dry out slightly.
  • Pre-heat the oven to 350 degrees Fahrenheit, and prepare a 9-inch angel food baking pan.
  • In a large bowl, sift the flour, baking powder, baking soda, and salt together.
  • In a separate bowl, beat the butter, Meyer lemon zest, and sugar together until the texture is light and fluffy.
  • Continue to beat as you add the eggs one at a time. Now add the vanilla extract.
  • 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.
  • Repeat three times, alternating the sour cream and dry ingredients, until the batter is smooth and well blended.
  • Spoon half the batter into the pan.
  • Arrange the lemon slices around the pan in a single layer over the batter. You should use about half.
  • Now spoon the lemon curd over the slices in a thin layer.
  • Spoon the remaining cake batter over the top.
  • Top the cake with the remaining Meyer lemon slices.
  • To finish, sprinkle the cake with the streussel.
  • 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.
  • Allow the cake to cool on the rack for about 15 minutes before removing the center tube.


  • Combine the icing sugar and Meyer lemon juice in a small bowl.
  • Beat until the glaze is smooth.
  • Drizzle over the cake once it has cooled thoroughly, allowing any excess to drizzle over the side.


*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).
Keyword Meyer lemons
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