I’ve made this bright, tender Meyer lemon coffee cake more times than I can count. It’s the kind of cake that wakes up a weekend brunch, doubles as a lovely dessert for dinner guests, and smells like spring while it bakes. What sets it apart is the homemade Meyer lemon curd swirled into the batter and a crisp, lemony crumble on top — bright, buttery, and not-too-sweet.
Why you’ll love this dish
This coffee cake balances tart Meyer lemon flavor with a soft, moist crumb and a crunchy topping. It’s perfect for brunch with friends, a holiday morning, or whenever you want a citrus-forward baked good that feels special without being fussy. The curd adds concentrated lemon flavor and a silky texture; the crumb topping gives a contrast that keeps every bite interesting.
“A perfect spring weekend cake — tart, buttery, and just the right amount of sweet.” — a quick note from my test kitchen
Benefits at a glance:
- Bright Meyer lemon flavor that’s more floral and less acidic than regular lemon.
- Make-ahead components: curd and topping can be prepared in advance.
- Kid-friendly and crowd-pleasing for gatherings.
- Uses pantry staples with a few fresh Meyer lemons for a gourmet touch.
How this recipe comes together
- Make a silky Meyer lemon curd on the stove and chill it until firm.
- Mix a simple crumb topping and chill until assembly time.
- Whisk dry ingredients, cream butter and sugar, then fold in yogurt/buttermilk for a tender crumb.
- Dollop the chilled curd over the batter and swirl gently for ribbons of lemon.
- Top with the chilled crumble and bake until golden.
- Cool at least an hour to let the curd set and flavors marry.
Gather these items
- 1 tsp Meyer lemon zest (for curd)
- 3 Tbsp Meyer lemon juice (for curd)
- 3 Tbsp granulated sugar (for curd)
- Pinch of salt (for curd)
- 1 large egg, at room temperature (for curd)
- 2 Tbsp unsalted butter, cut into small pieces (for curd)
- 3 Tbsp granulated sugar (topping)
- 3 Tbsp light brown sugar (topping)
- 1/2 cup all-purpose flour (topping)
- Pinch of salt (topping)
- 1/2 tsp Meyer lemon zest (topping)
- 1 Tbsp Meyer lemon juice (topping)
- 2 Tbsp unsalted butter, melted (topping)
- 1 1/2 cups all-purpose flour (cake)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 tsp Meyer lemon zest
- 1 tsp vanilla extract
- 1 large egg plus 1 egg yolk, at room temperature
- 2/3 cup plain fat-free Greek yogurt, at room temperature
- 1/3 cup low-fat buttermilk, at room temperature
- Powdered sugar, for dusting (optional)
Notes and substitutions:
- No Meyers? Use regular lemons, but reduce juice slightly if very tart. Add 1–2 tsp extra zest for aromatics.
- For dairy-free: replace butter in cake with a firm plant-based butter and use dairy-free yogurt and milk. Texture will differ.
- For gluten-free: swap a 1:1 gluten-free flour blend and check for added xanthan gum.
Directions to follow
-
Make the curd:
- In a heavy saucepan combine 1 tsp zest, 3 Tbsp juice, 3 Tbsp sugar, a pinch of salt, and 1 egg. Whisk to combine.
- Cook over moderately low heat, whisking constantly until slightly thickened (about 4–5 minutes). If you prefer, cook until it reaches 160°F for food-safety.
- Remove from heat. Whisk in the 2 Tbsp butter a few pieces at a time until smooth and glossy.
- Strain the curd through a fine-mesh sieve into a bowl. Press plastic wrap directly on the surface to prevent a skin. Chill at least 1 hour until cold and firm.
-
Prep the pan and oven:
- Preheat oven to 350°F (175°C).
- Spray an 8-inch square pan with nonstick spray and dust lightly with flour, tapping out excess.
-
Make the topping:
- In a small bowl whisk together 3 Tbsp granulated sugar, 3 Tbsp light brown sugar, 1/2 cup flour, and a pinch of salt.
- Add 1/2 tsp zest, 1 Tbsp juice, and 2 Tbsp melted butter. Toss with a fork until crumbly.
- Chill the topping in the freezer while you make the cake batter.
-
Make the cake batter:
- In a medium bowl whisk 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In the bowl of a mixer, beat 6 Tbsp butter, 3/4 cup sugar, 2 tsp Meyer lemon zest, and 1 tsp vanilla at medium speed until light and fluffy, about 3 minutes.
- Beat in the whole egg and then the yolk, one at a time, scraping down the bowl.
- In a small bowl combine 2/3 cup Greek yogurt and 1/3 cup buttermilk.
- Reduce mixer to low. Add the flour mixture in three additions, alternating with the yogurt mixture (start and end with the flour). Mix just until combined.
-
Assemble and bake:
- Scrape batter into the prepared pan and smooth the top with an offset spatula.
- Dollop spoonfuls of chilled Meyer lemon curd over the batter. Use a toothpick or skewer to swirl the curd into the batter—don’t overmix; you want ribbons.
- Tap the pan on the counter to remove air bubbles.
- Sprinkle the chilled crumble evenly over the top.
- Bake 38–42 minutes, until golden, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan on a wire rack for at least 1 hour so the curd sets.
Best ways to enjoy it
- Serve warm or at room temperature with a dusting of powdered sugar.
- Pair with lightly whipped cream or a scoop of vanilla ice cream for dessert.
- For breakfast or brunch, plate with fresh berries and a pot of strong coffee or Earl Grey tea.
- Cut into squares and serve on a tiered platter for tea service or showers.
Storage and reheating tips
- Room temp: Store in an airtight container at room temperature for up to 2 days.
- Refrigerator: To keep the curd-rich interior safe and fresh, refrigerate up to 4 days. Bring to room temperature before serving for best texture.
- Freezing: Wrap individual slices tightly in plastic and freeze up to 2 months. Thaw overnight in the fridge and warm gently in a low oven (300°F) for 10–15 minutes.
- Reheat: Warm a slice in a 325°F oven for 8–10 minutes or microwave for 10–15 seconds; avoid overheating which can dry the cake.
Food-safety note: because the curd contains egg, chilling and refrigeration are important if not consumed within the same day.
Pro chef tips
- Room-temperature ingredients: Bring eggs, yogurt, buttermilk, and butter to room temp for even mixing and a tender crumb.
- Don’t over-swirl: Swirling the curd makes pretty ribbons. Overmix and the curd will fully combine with the batter.
- Texture boost: The yogurt-buttermilk combo gives tang and moisture without making the cake heavy.
- Test for doneness: Use a toothpick in the center. A few moist crumbs are better than a wet batter.
- Chill the topping: Cold butter in the crumble yields sharper, craggier bits that stay crisp in the oven.
Creative twists
- Blueberry-Lemon: Fold 1 cup fresh blueberries into the batter for bursts of fruit.
- Cardamom twist: Add 1/2 tsp ground cardamom to the topping for a floral note.
- Almond swap: Replace 1/4 cup flour with almond flour for a nutty richness.
- Glaze option: Mix powdered sugar with a little lemon juice and drizzle over cooled slices for extra shine.
- Mini cakes: Bake in a muffin tin (adjust time to 18–22 minutes) for portable treats.
Your questions answered
Q: How long does it take to make this cake?
A: Active time is about 30–40 minutes (curd takes 10 minutes cooking but 1 hour to chill). Total time including chilling and baking is roughly 2–2.5 hours.
Q: Can I skip the curd and use store-bought lemon curd?
A: Yes. High-quality store-bought curd works in a pinch; homemade has a fresher flavor and silkier texture but both give good results.
Q: Can I make this dairy-free or vegan?
A: Dairy-free: possible with plant-based butter and non-dairy yogurt/milk, but texture will vary. Vegan: you’ll need egg replacers and a tested vegan curd alternative; results will differ from the original.
Q: Why did my topping sink?
A: If the crumble was too wet or the batter too loose, the topping can sink. Make sure your crumble is well chilled and tap the pan to remove excess air before baking.
Q: Is the curd safe to eat since it contains egg?
A: The curd is cooked briefly over heat. For added safety, cook until it reaches 160°F. After cooking and immediate chilling, store the cake in the fridge if not eaten the same day.
Conclusion
If you want a dependable, bright-tasting dessert or brunch centerpiece, this Meyer lemon coffee cake delivers: buttery crumb, tangy curd, and a crisp topping that make every slice memorable. For an exact printable version and a helpful step-by-step video, see the detailed recipe at Martha Stewart’s Meyer Lemon Coffee Cake Recipe (With Video). For another take and troubleshooting tips from a popular baking blog, check out Meyer Lemon Coffee Cake – Baking Bites.
Meyer Lemon Coffee Cake
Ingredients
For the Meyer Lemon Curd
- 1 tsp Meyer lemon zest for curd
- 3 Tbsp Meyer lemon juice for curd
- 3 Tbsp granulated sugar for curd
- 1 pinch salt for curd
- 2 Tbsp unsalted butter cut into small pieces, for curd
For the Topping
- 3 Tbsp granulated sugar
- 3 Tbsp light brown sugar
- 1/2 cup all-purpose flour
- 1 pinch salt
- 1/2 tsp Meyer lemon zest
- 1 Tbsp Meyer lemon juice
- 2 Tbsp unsalted butter melted
For the Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp unsalted butter at room temperature
- 3/4 cup granulated sugar
- 2 tsp Meyer lemon zest
- 1 tsp vanilla extract
- 1 large egg plus 1 egg yolk at room temperature
- 2/3 cup plain fat-free Greek yogurt at room temperature
- 1/3 cup low-fat buttermilk at room temperature
- Powdered sugar for dusting (optional)
Instructions
Make the Meyer Lemon Curd
- In a heavy saucepan combine 1 tsp zest, 3 Tbsp juice, 3 Tbsp sugar, a pinch of salt, and 1 egg. Whisk to combine.
- Cook over moderately low heat, whisking constantly until slightly thickened (about 4–5 minutes).
- Remove from heat. Whisk in the 2 Tbsp butter a few pieces at a time until smooth and glossy.
- Strain the curd through a fine-mesh sieve into a bowl. Press plastic wrap directly on the surface to prevent a skin. Chill at least 1 hour until cold and firm.
Prep the Pan and Oven
- Preheat oven to 350°F (175°C).
- Spray an 8-inch square pan with nonstick spray and dust lightly with flour, tapping out excess.
Make the Topping
- In a small bowl whisk together 3 Tbsp granulated sugar, 3 Tbsp light brown sugar, 1/2 cup flour, and a pinch of salt.
- Add 1/2 tsp zest, 1 Tbsp juice, and 2 Tbsp melted butter. Toss with a fork until crumbly.
- Chill the topping in the freezer while you make the cake batter.
Make the Cake Batter
- In a medium bowl whisk 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In the bowl of a mixer, beat 6 Tbsp butter, 3/4 cup sugar, 2 tsp Meyer lemon zest, and 1 tsp vanilla at medium speed until light and fluffy, about 3 minutes.
- Beat in the whole egg and then the yolk, one at a time, scraping down the bowl.
- In a small bowl combine 2/3 cup Greek yogurt and 1/3 cup buttermilk.
- Reduce mixer to low. Add the flour mixture in three additions, alternating with the yogurt mixture (start and end with the flour). Mix just until combined.
Assemble and Bake
- Scrape batter into the prepared pan and smooth the top with an offset spatula.
- Dollop spoonfuls of chilled Meyer lemon curd over the batter and use a toothpick or skewer to swirl the curd into the batter—don’t overmix; you want ribbons.
- Tap the pan on the counter to remove air bubbles.
- Sprinkle the chilled crumble evenly over the top.
- Bake for 38–42 minutes, until golden, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan on a wire rack for at least 1 hour so the curd sets.
