The Meyer Lemon Coffee Cake Recipe I am about to share holds a special place in my heart. I’ve spent countless mornings sitting by the window, savoring the warm, moist slices of this delightful cake while sipping freshly brewed coffee. The brightness of Meyer lemons combined with the rich texture of coffee cake makes for a perfect breakfast or a sweet treat any day of the week.
Every bite of this cake bursts with flavor, thanks to the sweet and tangy notes of Meyer lemon. It reminds me of sunny afternoons, family gatherings, and lazy Sundays. Today, I’m excited to share how you can make this deliciousness right in your kitchen.
Ingredients for Meyer Lemon Coffee Cake Recipe
To make this Meyer Lemon Coffee Cake, you’ll need a simple list of ingredients. Most of these you likely have at home:
Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 2 tbsp Meyer lemon juice
- Zest of 2 Meyer lemons
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Topping:
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, softened
- 1 tsp ground cinnamon
- 1/4 cup chopped pecans or walnuts (optional)
Glaze:
- 1 cup powdered sugar
- 2 tbsp Meyer lemon juice
- Zest of 1 Meyer lemon
How to Make Meyer Lemon Coffee Cake Recipe
Step 1: Preheat the Oven and Prepare the Pan
I always start by preheating my oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper. This ensures easy removal of the cake after baking.
Step 2: Make the Cake Batter
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes.
Next, beat in the eggs, one at a time, mixing well after each addition. Add in the vanilla extract, Meyer lemon juice, and zest, and mix until fully combined.
As you prepare the dry ingredients in a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture, alternating with the sour cream. Stir until just combined. Do not overmix.
Step 3: Prepare the Topping
In another bowl, mix together the light brown sugar, flour, cinnamon, and softened butter until it resembles a crumbly mixture. If you want to add some nuts, mix them in now.
Step 4: Layer and Bake
Pour half of the cake batter into your prepared pan and sprinkle half of the topping mixture over it. Spread the remaining batter on top and finish with the remaining topping.
Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
Step 5: Prepare the Glaze
While the cake is baking, combine the powdered sugar, Meyer lemon juice, and zest in a small bowl. Whisk until smooth. This glaze adds a lovely finish to the cake.
Step 6: Cool and Glaze the Cake
Let the cake cool in the pan for about 15 minutes. Once it’s cool enough to handle, turn it out onto a wire rack. Drizzle the glaze over the warm cake and let it set.
Why Meyer Lemons?
Meyer lemons are sweeter than regular lemons, which makes them perfect for baking. Their unique flavor adds a special zing to the coffee cake without overwhelming sweetness.
These lemons are often in season from late fall to early spring, so I try to take advantage of them during this time. The fragrance alone can brighten up your kitchen and your mood.
Serving Suggestions
This Meyer Lemon Coffee Cake is delicious on its own, but pairing it with a cup of coffee or tea elevates the experience. Serve it as a breakfast treat, a dessert after a meal, or even as an afternoon snack.
Add Some Sides:
- Fresh berries
- Whipped cream
- A dollop of Greek yogurt
Tips for a Perfect Meyer Lemon Coffee Cake
To make sure your cake turns out perfectly, here are some tips I follow:
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature. This helps them blend better, resulting in a fluffier cake.
- Don’t Overmix: When mixing the flour into the batter, I do it gently. Overmixing can lead to a dense cake.
- Check for Doneness: Every oven is different, so always keep an eye on your cake after 35 minutes. If a toothpick comes out clean, it’s ready to come out.
Storing Leftovers
If you happen to have leftovers (which is rare in my home), store the cake in an airtight container. It stays fresh for about 3 to 4 days at room temperature or up to a week in the refrigerator.
You can also freeze slices. Simply wrap them in plastic wrap, then foil, and place them in a freezer bag. Thaw the slices overnight in the fridge when you’re ready to enjoy.
Variations of Meyer Lemon Coffee Cake Recipe
While I adore the classic Meyer Lemon Coffee Cake, sometimes I like to experiment. Here are a few variations to consider:
- Lemon Poppy Seed Cake: Add poppy seeds to the batter for a delightful crunch.
- Blueberry Meyer Lemon Cake: Fold in fresh blueberries for a fruity twist.
- Chocolate Drizzle: Drizzle melted chocolate over the glaze for an indulgent touch.
The Meyer Lemon Coffee Cake has become a family favorite in my home. From its bright, zesty flavor to its cozy texture, it brings joy during every slice. I hope you’ll give this recipe a try and invite a little sunshine into your day.
It’s moments shared over coffee and cake that make lasting memories. Whether it’s a gathering with friends or a quiet afternoon at home, this cake is the perfect companion. Happy baking!