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Butter crumb muffins with glaze on blue background.

Meyer Lemon Coffee Cake

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course cake
Cuisine baking
Servings 1 (8-9-inch cake) or 6 small cakes
Calories 508 kcal

Ingredients
  

For the Struesel:

  • 1 3/4 cups flour
  • 3/4 cup light brown sugar
  • 1 teaspoon coarse salt
  • 3/4 cup cold unsalted butter

For the Cake:

  • 5 Meyer Lemons cut into paper thin slices
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons coarse salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup sugar
  • 3 Tablespoons finely grated Meyer Lemon zest
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream

For the Glaze:

  • 1 cup confectioners’ sugar
  • 3 to 4 Tablespoons Meyer Lemon juice

Instructions
 

For the streusel

  • To make the streusel, put all of the ingredients in the food processor and pulse until it comes together. It should look like peas. Cover it and put it in the fridge until you are ready to use it. You can do this step up to 3 days before you are ready to bake it.
    Ground ginger, sugar, and butter in food processor for baking recipes.

To make the cake

  • To make the cake, slice the lemon and put the slices in a pan of simmering water for 1 minute. Drain and repeat. Arrange the lemon slices in a single layer on a parchment lined baking sheet.
    Juice lemons sliced for fresh lemon slices and culinary use.
  • In the meantime, preheat the oven to 350 degrees and butter a 9-inch angel food pan. Or in my case open the liners and put them on a pan. I used 8 but could have stretched it to 9..
    Baked cupcake liners on a baking sheet ready for baking or decorating.
  • Whisk together the flour, baking powder, soda, and salt. Set aside. Cream together the butter, sugar, and lemon zest. Beat until light and fluffy, about 2 minutes. Add the eggs one at a time. Add the vanilla. With the mixer on low add the flour in 3 additions alternating with the sour cream.
    Cream cheese and heavy cream mixture for cheesecake batter in a glass mixing bowl.
  • Spoon half of the mixture into the cake pan. Arrange half of the lemon slices in a single layer over the batter. Add the renaming batter and cover with the remaining lemon slices. Sprinkle the streusel evenly over the batter.
    Lemon cheesecake cupcakes with lemon slices in brown paper liners for dessert or special occasions.
  • Bake until the cake is golden brown and a tester comes out clean, about 55 minutes. (The individual pans took about 33 minutes.)  Let cool for 15 minutes. Run a knife around the edges of the pan and remove the outer ring. Let cool for 15 minutes. Run a knife around the center ring. Slide 2 wide spatulas between the bottom of the cake and the pan and lift cake off of the center ring. Cool completely.

To make the glaze

  • Whisk together the confectioners' sugar and lemon juice together and drizzle over cooled cake. Let glaze set. This cake can be stored for up to 3 days. The lemon flavor will only get better.

Nutrition

Calories: 508kcalCarbohydrates: 69gProtein: 6gFat: 24gSaturated Fat: 14gSodium: 612mgFiber: 1g
Keyword Meyer Lemon Coffee Cake
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