Food & Cooking Recipes Breakfast & Brunch Recipes Meyer Lemon Coffee Cake 3.2 (482) 29 Reviews This rich yet citrusy coffee cake is a must for brunch. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 10, 2023 Rate PRINT Share Servings: 12 Jump to recipe There's so much to love about coffee cake: It's rich and sweet, pairs so well with coffee, and always brightens up brunch. This riff stars Meyer lemon and features the fruit in three different ways. The cake gets a mellow citrus flavor from layers of thinly sliced Meyer lemons and zest in the rich sour cream batter—and then there's that Meyer lemon glaze, which is the ultimate finishing touch. The cake itself is pretty classic, with a tall, single layer, a light but dense crumb, and quintessential streusel topping. It's altogether irresistible—and best enjoyed in generous slices (and with company). Mike Krautter Cake Recipes What Are Meyer Lemons? Believed to be a cross between a lemon and a mandarin, the Meyer lemon is a small citrus that is sweeter and less acidic than regular lemons. It has an orange cast to its yellow skin, a thin rind, and a heavily perfumed flesh that's valued by chefs. Another bonus: Meyer lemons are seedless. They were brought to the United States in the early 20th century by an agriculturist, Frank Meyer, whose name is now attached to the fruit. The peak season for Meyer lemons is November to March. They're difficult to find outside of this timeframe, unlike the more common Eureka lemon that we see in stores year round. Substitutes If Meyer lemons are not available, make this cake with regular (Eureka) lemons. The flavor will not be the same, but the cake will still be delicious. To soften and sweeten the rind sufficiently during baking or roasting, use a mandoline, a handheld slicer, or a sharp knife to slice the Meyer lemons to near-transparent thinness. 22 Lemon Desserts That Will Brighten Your Day, From Cakes to Cookies Cook Mode (Keep screen awake) Ingredients Streusel 1 ¾ cups unbleached all-purpose flour ¾ cup packed light-brown sugar 1 teaspoon kosher salt 1 ½ sticks (¾ cup) cold unsalted butter Cake 5 Meyer lemons, cut into paper-thin slices, ends discarded; plus 3 tablespoons finely grated zest (from 4 to 5 lemons) 2 cups unbleached all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 ½ teaspoons kosher salt 1 stick (½ cup) unsalted butter, room temperature, plus more for pan 1 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup sour cream Glaze 1 cup confectioners' sugar 3 to 4 tablespoons Meyer lemon juice Directions Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover and refrigerate until ready to use. The streusel topping can be made up to three days ahead. Store in an airtight container in the refrigerator. Cook lemon slices: In a large skillet of simmering water, cook lemon slices 1 minute. Drain and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet. Preheat oven, prep pan, and sift dry ingredients: Preheat oven to 350°F. Butter a 9-inch angel-food-cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, sugar, and zest: In a mixer fitted with the paddle attachment, beat together butter, granulated sugar, and lemon zest on medium speed in a large bowl until light and fluffy, about 2 minutes. Add eggs and vanilla: Beat in eggs, one at a time, then the vanilla. Add flour mixture in three additions: Reduce speed to low. Beat in flour mixture in three additions, alternating with sour cream, beginning and ending with flour mixture and beating until combined after each addition. Assemble cake in pan: Spoon half of batter evenly into pan. Arrange half of lemon slices in a single layer over batter. Spread remaining batter evenly over top. Cover with remaining lemon slices in a single layer. Sprinkle chilled streusel evenly over batter. Bake: Bake until cake is golden brown and a tester inserted in center comes out clean, about 55 minutes. Cool and unmold: Transfer pan to a wire rack set over a baking sheet; let cool in pan 15 minutes. Run a knife around edges of pan and remove outer ring. Let cool on rack 15 minutes more. Run a knife around center tube. Slide two wide spatulas between bottom of cake and pan, and lift cake to remove from center tube. Let cool completely on rack. Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down sides. Let glaze set before slicing, about 5 minutes. Mike Krautter Storage This cake can be stored at room temperature for up to three days. The lemon flavor will intensify with time. Other Coffee Cake Recipes to Try: Cherry-Streusel Coffee Cake Glazed Lemon Blueberry Coffee Cake Sour-Cream Coffee Cake With Cinnamon-Walnut Topping Cinnamon Streusel Coffee Cake Classic Crumb Cake Originally appeared: Martha Stewart Living, May 2008 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.