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Amanda Jane Brown

A LIFESTYLE BLOG

Meyer Lemon Coffee Cake

Shared by Amanda Brown |

Meyer Lemons

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.

Meyer Lemon Coffee Cake

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.

Meyer Lemon Coffee Cake 1

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!

Meyer Lemon Coffee Cake Slice

Meyer Lemon Coffee Cake Main

Recipe adapted from Katie Kay’s Kitchen.

Linking to:

Mop It Up Mondays, Jam Hands, One Artsy Mama, Home Stories A2Z, TwelveOEight, High Heels and Grills, Denise in Bloom

 

About Amanda Brown

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Comments

  8. Debbie says

    I LOVE lemons! And limes! And anything tart really. This looks amazing. I will definitely be trying it. I love to preserve Meyer lemons .

  13. kristi@ishouldbemoppingthefloor says

    I’m a Meyer Lemon addict…this looks WONDERFUL! You always do such wonderful, consistent posts. Always love seeing what you’re up to over here, Amanda Jane. You’re featured today at Mop It Up Monday. Have a fabulous week!

  16. Nicole says

    I’m currently eating this cake while it’s still warm, and it is pure decadence. The cake is light and moist at the same time. Not too sweet and deliciously tart from the lemon zest and juice. This is a great recipe.

    • Amanda Brown says

      Nicole,
      Thanks for letting me know you made the cake! Isn’t it divine? Sorry for the delay in replying…we just moved, and it has been so busy here. I need to make this cake again soon, you’ve reminded me:) Love, Amanda

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