Meyer Lemon Coffee Cake

Layers of thinly sliced Meyer lemons add complexity to a traditional coffee cake recipe.

1 3/4 cups all-purpose flour
3/4 cup brown sugar pinch of salt
1¾ cup (1 1/2 sticks) cold unsalted butter

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup sugar
3 tablespoons finely grated lemon zest (from 3-4 Meyer lemons)
2 large eggs
1 teaspoon pure vanilla extract
1 cup plain greek yogurt

1 cup powdered sugar
juice of half a lemon


First make the streusel by cutting together the butter and the rest of the ingredients until crumbly.  Preheat oven to 350 degrees F. Cream together the butter and sugar until fluffy. Mix in the lemon zest, eggs, vanilla, and yogurt. Gradually stir in the flour, baking powder, baking soda, and salt until combined. Pour the batter into an 8x8 pan and top with the streusel. Bake for 50-60 minutes, or until toothpick comes out clean. Let cool completely before mixing the powdered sugar and lemon juice together and drizzling.

How to Serve it Up

Square Dessert Plate
Appetizer and Dessert Plate
Dessert Plate