Have you heard of Meyer lemons? They are popping up increasingly on Pinterest and the foodie blog world, and I tasted one for the first time last year at the food portion of a blog conference. Meyer lemons are a cross between a mandarin orange and a regular lemon with a sweeter and less acidic flavor than a regular lemon.
I saw these at my grocery store last week, and scooped up a few to try. After searching for Meyer Lemon recipes, I decided on Meyer Lemon Coffee Cake. It is not too sweet and not too tart…just right. Perfect for breakfast, taking to a neighbor, or for any brunch gathering!
Meyer Lemon Coffee Cake
(You will need 3-4 Meyer lemons for this recipe)
For the Cake:
2 cups All-purpose flour or cake flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/3 cup butter, room temperature
1 cup sugar
1 large egg
1 T. Meyer lemon zest
1/2 cup fresh Meyer lemon juice
1/2 cup buttermilk
For the Streusel:
1/3 cup sugar
1/2 cup All-purpose flour
1 T. Meyer lemon zest
pinch of salt
1 T. fresh Meyer lemon juice
2 T. butter, melted
Preheat oven to 350°.
Before you begin, go ahead and zest the 2 T. of lemon zest you will need for batter and streusel. This way, you will have the zest before cutting and juicing the lemons.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In another bowl, use a mixer to beat butter and sugar until light. Beat in egg and 1 T. lemon zest. Stir in 1/3 of the flour mixture, followed by the lemon juice. Mix in another 1/3 of the flour mixture, followed by the buttermilk. Stir in remaining flour mixture, mixing just until dry ingredients are no longer visible.
For the struesel:
In a bowl, whisk together sugar, flour, 1 T. lemon zest, and salt. Add in melted butter and lemon juice and stir with a fork until mixture is crumbly. Sprinkle evenly over cake batter.
Bake for 35 minutes, or until a toothpick comes out clean. Cooking even just a few minutes too long will dry the cake out.
Slice and enjoy! Delicious served warm.
For breakfast, slice a piece and toast it for a few minutes, and put a few pats of butter on while it’s still very hot. Lemon heaven!