Meyer Lemon Coffee Cake
This bright and tender coffee cake features homemade Meyer lemon curd swirled into the batter and topped with a crispy lemony crumble, perfect for brunch or dessert.
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.
Notes
Serve warm or at room temperature with a dusting of powdered sugar. Refrigerate to keep the curd-rich interior fresh. Can be frozen for up to 2 months.