Heavenly Meyer Lemon Coffee Cake Recipe

Are you ready for a sweet, tangy treat that will make your morning coffee even more delightful? Look no further than this Meyer Lemon Coffee Cake recipe. Meyer lemons are a special kind of lemon that are sweeter and more fragrant than standard lemons, making them perfect for baking. This coffee cake recipe pairs the delicious flavor of Meyer lemons with a tender, crumbly cake and a crunchy streusel topping.

This dish is not only mouthwateringly delicious, but it’s also easy to make, perfect for a lazy Sunday morning at home or a fancy brunch with friends. The warm aroma of the lemony cake will fill your kitchen as you bake it, and inspire everyone around you to take another slice. And the best part? This recipe is versatile – you can easily substitute ingredients or add your own twists to make it your own.

So what are you waiting for? Try out this Meyer Lemon Coffee Cake recipe and get ready to fall in love with the bright, sunny flavor of Meyer lemons. Your taste buds will thank you!

Why You’ll Love This Recipe

Meyer Lemon Coffee Cake
Meyer Lemon Coffee Cake

If you are looking for a delectable treat that’s perfect for breakfast, brunch, or an afternoon snack, then this Meyer Lemon Coffee Cake recipe is definitely for you. This cake is a perfect way to get your morning coffee fix and satisfies your sweet tooth in the same bite. Just imagine taking a bite of the soft and fluffy cake with its tangy lemon flavor combined with a cinnamon sugar crumble on top.

One of the reasons you’ll love this recipe is the use of meyer lemons. Meyer lemons are sweeter and less acidic than standard lemons. They give the cake an exceptional fragrant, floral aroma with a burst of lemon flavor without being too sour. Another reason is the texture of this moist and tender cake blended with sweet buttery notes which just melts in your mouth.

Furthermore, this coffee cake will warm up your kitchen while baking it with the delicious scent of vanilla and lemon zest that fills up the air making everyone eagerly anticipate being able to taste it. With its simple ingredients list and easy-to-follow steps, even a beginner baker can make this delectable recipe with a few no-fuss preparation steps.

Overall, you’ll love this scrumptious Meyer Lemon Coffee Cake recipe for its tantalizing taste, exceptional texture, and how it creates a cozy atmosphere in your home while baking it. Give it a try at your next breakfast gathering or lazy weekend brunch, and indulge your taste buds with its delightful flavors. Trust us; your family and friends won’t forget this delicious treat anytime soon!

Ingredient List

 The vibrant yellow zest of Meyer lemons adds a refreshing twist to this classic coffee cake recipe.
The vibrant yellow zest of Meyer lemons adds a refreshing twist to this classic coffee cake recipe.

Let’s get started with the ingredients!

Here are the measured ingredients you will need for this delicious Meyer Lemon Coffee Cake recipe:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 3 tablespoons meyer lemon zest (from about 5 meyer lemons)
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
  • Juice of 1 meyer lemon (about 3 tablespoons)

For the streusel topping, you will need:

  • 3/4 cup all-purpose flour
  • 3/4 cup packed light-brown sugar
  • Pinch of coarse salt
  • Zest of 1 meyer lemon (from about 2 dry teaspoons)
  • 6 tablespoons unsalted butter, melted and slightly cooled.

Make sure to use fresh Meyer lemons, which make a big difference in flavor! If you can’t find Meyer lemons, you can use standard lemons, but reduce the amount of juice added to the cake batter by half.

The Recipe How-To

Preparing the Cake Batter:

  1. Before you start making the batter, preheat the oven to 350°F (177°C) and grease an 8-inch (20 cm) square cake pan.

  2. In a large mixing bowl, cream together ½ cup unsalted butter and ¾ cup granulated sugar until light and fluffy.

  3. Add in 2 large eggs, one at a time, beating well after each addition.

  4. Stir in 3 tablespoons of lemon juice, 1 teaspoon pure vanilla extract, and 2 teaspoons Meyer lemon zest (the yellow part of the lemon skin).

  5. In a separate bowl, sift together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon baking powder. Then add it into the wet mixture in three batches, alternating with adding in the sour cream (1/3 cup) in two batches. Make sure to begin with dry ingredients and end with dry ingredients.

  6. Mix gently until everything is incorporated, just be sure not to over mix.

Preparing the Meyer Lemon Streusel Topping:

  1. In a separate mixing bowl, mix together with your hands or a fork until crumbly: ½ cup packed light brown sugar, ¾ cup all-purpose flour (105 grams), a pinch of coarse salt, and 4 tablespoons chilled unsalted butter cut into small pieces.

  2. Add in the zest of 3 or 4 Meyer lemons, cut paper-thin then sliced into thin strips about an inch, preferably using scissors. You can set aside small lemon slices for garnish if desired.

Assembling and Baking:

  1. Pour half of the batter into your prepared baking pan and spread it evenly.

  2. Sprinkle half of the Meyer Lemon Streusel topping on top.

  3. Repeat another layer with the remaining cake batter and the rest of the streusel topping.

  4. Use a long wooden or metal skewer prepare holes into the top of the batter all throughout to make small wells.

  5. Pour evenly (use more or less depending on your preference) 1/3 cup of lemon curd filling into these wells.

  6. Bake in the preheated oven for 35-45 minutes until golden brown or until it passes the toothpick test.

  7. Let cool in the pan set over a wire rack for at least 20 minutes, then remove from the pan and let cool completely.

Optional Serving Suggestion:

Sift some confectioners’ sugar on top of cooled Meyer Lemon Coffee Cake before cutting into squares and serving!

Substitutions and Variations

 Each bite of this Meyer Lemon Coffee Cake is bursting with bright citrus flavor and a delicate crumb texture.
Each bite of this Meyer Lemon Coffee Cake is bursting with bright citrus flavor and a delicate crumb texture.

One of the best things about this meyer lemon coffee cake recipe is its versatility. You can tweak some of the ingredients or add new ones to make it your own masterpiece. Here are some substitutions and variations:

– Flour: You can use a blend of whole wheat flour and all-purpose flour for a healthier version. If you want a gluten-free option, try using almond flour instead of all-purpose flour.

– Lemon juice: Instead of using meyer lemon juice, you can use regular lemon juice for a stronger tangy flavor.

– Lemon zest: If you cannot find meyer lemons, use standard lemons instead. The difference in taste is subtle, but you’ll still achieve a great lemon flavor.

– Sugar: You can use light brown sugar instead of granulated sugar for the streusel topping or even mix the two for a richer flavor.

– Streusel topping: Some variations drizzle a lemon glaze over the top or add nuts like chopped almonds or pecans to the streusel mixture for more texture and crunchiness.

– Vegan option: If you don’t eat dairy products, you can use vegan alternatives such as coconut yogurt or cream cheese in place of sour cream.

The key is to experiment with different flavors until you find the perfect combination that suits your taste. There’s no right or wrong way to modify this recipe, so go ahead and have fun with it.

Serving and Pairing

Hey there, coffee cake lovers! The delicious Meyer Lemon Coffee Cake recipe is perfect for any occasion. This cake is best served warm with a dusting of confectioners’ sugar on top. It’s a great addition to any breakfast or brunch.

To take it to the next level, pair the meyer lemon coffee cake with a cup of steaming hot coffee or tea. The tangy flavors of meyer lemon are perfectly balanced with the sweetness of brown sugar and light brown sugar used in the recipe.

If you’re feeling adventurous, spread some lemon curd over your slice of cake or add some fresh grilled citrus as a garnish.

For a vegan option, you can substitute sour cream with vegan sour cream substitute and use flax eggs instead of regular eggs. Serve this delicious vegan cake alongside your favorite plant-based milk or tea for an indulgent breakfast treat.

Thinking of hosting a gathering? This Meyer Lemon Coffee Cake will definitely be a crowd-pleaser! You can also plate individual slices and present them beautifully on your dessert table for an elegant finish to any meal.

So, what are you waiting for? Whip up this delectable Meyer Lemon Coffee Cake recipe now and indulge in a little slice of heaven!

Make-Ahead, Storing and Reheating

 A perfect choice for a Sunday brunch, tea-time or any occasion when you want to treat your tastebuds.
A perfect choice for a Sunday brunch, tea-time or any occasion when you want to treat your tastebuds.

This Meyer Lemon Coffee Cake is the perfect breakfast treat to make ahead of time if you have guests coming over. You can prepare the cake up to two days before you plan on serving it. After baking, allow the cake to cool completely before storing it in an airtight container or wrapping it in plastic wrap. Keep the cake at room temperature and away from moisture.

When reheating, preheat your oven to 350°F (175°C). Take out the cake from its container or wrapper and place it on a baking sheet. Cover it gently with foil and warm it up in your oven for about 10 minutes or until heated through.

If you’re planning on keeping leftovers, store them in an airtight container and refrigerate them for up to four days. But keep in mind, that the texture may change slightly after refrigeration.

You can also freeze this Meyer Lemon Coffee Cake if you want to keep it for longer. Just wrap it tightly with plastic wrap and then cover it with foil. Store it in your freezer for up to one month. When ready to serve, thaw it in the fridge overnight and then reheat as desired.

Overall, this make-ahead coffee cake recipe offers plenty of flexibility and allows you to enjoy this delicious treat whenever you want!

Tips for Perfect Results

Baking a Meyer Lemon Coffee Cake may seem like a daunting task, but with the right techniques and tips, you can create the perfect cake. Here are some tips that will help you achieve moist and delicious results:

1. Room Temperature Ingredients – Make sure all your ingredients like butter, eggs, and sour cream are at room temperature before mixing. This will ensure uniform mixing and prevent curdling.

2. Don’t Overmix – It is important to blend the ingredients together until just combined. Overmixing can cause the cake to become tough and dry.

3. Proper Measuring – Ensure you accurately measure all dry ingredients like flour and sugar before adding them to the mixture.

4. Use Fresh Ingredients – Use fresh ingredients to get a flavorful coffee cake with a tangy lemon taste. Meyer lemons are preferred because of their natural sweetness.

5. Preheat Oven – A preheated oven is crucial for evenly baked cake. Preheat your oven for at least 10 minutes before baking.

6. Baking Time – Keep an eye on the baking time as it can vary based on your oven settings and altitude.

7. Cooling Time – Allow your coffee cake to cool completely before adding confectioners’ sugar or glaze on top.

8. Test Before Taking Out – Insert a toothpick in the center of the cake, if it comes out clean it is ready, otherwise let it cook for another few minutes.

By following these tips, you will easily master this Meyer Lemon Coffee Cake recipe and make it your best version yet.


Before we conclude, let’s go over some frequently asked questions regarding this delicious Meyer Lemon Coffee Cake recipe. Don’t worry if you’re not a baking pro or if you have allergies, we’ve got you covered. Check out the answers below for some helpful tips and tricks to make this coffee cake recipe perfect every time.

What’s the difference between a Meyer lemon and a regular lemon?

When it comes to lemons, Meyer lemons differ from standard lemons in a few ways. They have a distinct appearance, with a rounder and smoother shape and an orange hue compared to the traditional yellow. Meyer lemons have a thinner skin that varies in color from a dark yellow to a vibrant egg yolk, and their inner skin is a deep yellow. One of the most significant differences between Meyer and regular lemons is the amount of pith – Meyer lemons have barely any pith. Flavor-wise, regular lemons have a highly acidic and sour taste.

What makes a coffee cake a coffee cake?

If you’re looking for a sweet treat that pairs perfectly with your morning coffee, you might want to try a slice of coffee cake. This delicious dessert is a type of cake that is typically topped with a crunchy streusel mixture. Despite the name, there is no coffee flavor in the cake itself – it’s just a tasty treat to enjoy with a hot cup of joe.

What is the difference between American and British coffee cake?

One type of coffee cake features the flavor of coffee within the cake itself, while the other type of coffee cake is typically consumed alongside a cup of coffee.

What are Meyers lemons good for?

Similar to regular lemons, Meyer lemons offer versatile uses in the culinary world. Utilize the zest for both sweet and savory dishes, while turning the juice into lemonade, cocktails, or a way to enhance the flavor of your favorite recipe.

Bottom Line

In conclusion, this Meyer Lemon Coffee Cake is a must-try recipe that you won’t regret making. With its blend of sweet and tangy flavors, it’s the perfect breakfast or dessert treat. Plus, it’s versatile and can be paired with coffee or tea for that perfect pick-me-up.

Don’t be afraid to get creative with this recipe and try different substitutions and variations to make it your own. If you’re a fan of lemon desserts, then you’ll surely enjoy this coffee cake that bursts with lemon flavor in every bite.

So why not give this Meyer Lemon Coffee Cake a try? With its simple ingredients and easy-to-follow steps, it’s the recipe you need to elevate your baking game. Trust me, your taste buds will thank you later!

Meyer Lemon Coffee Cake

Meyer Lemon Coffee Cake Recipe

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Prep Time 20 mins
Cook Time 55 mins
Course Dessert
Cuisine American
Calories 638.9 kcal



  • 1 3/4 cups all-purpose flour
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon coarse salt
  • 6 ounces cold unsalted butter


  • 5 meyer lemons, cut into paper-thin slices, ends discarded
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons coarse salt
  • 4 ounces unsalted butter, room temperature, plus more for pan
  • 1 cup granulated sugar
  • 3 tablespoons finely grated meyer lemon zest (from 4 to 5 lemons)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream


  • 1 cup confectioners' sugar
  • 3 -4 tablespoons meyer lemon juice


  • 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 (up to 3 days).
  • Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
  • Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.
  • Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.
  • Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the 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 the sides. Let glaze set before slicing, about 5 minutes. (Cake can be stored for up to 3 days. The lemon flavor will intensify with time.).

Add Your Own Notes


Serving: 171gCalories: 638.9kcalCarbohydrates: 89.3gProtein: 7.5gFat: 29.4gSaturated Fat: 18gCholesterol: 113.4mgSodium: 781.3mgFiber: 2.5gSugar: 49.1g
Keyword < 4 Hours, Breads, Breakfast
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