Imagine the lightest and fluffiest coffee cake, baked to golden and buttery perfection with a fine crumb and ribbons of homemade Meyer lemon curd. This blissful Meyer lemon coffee cake is all that, and more.

Meyer Lemon Coffee Cake

Dressed up with a dusting of powdered sugar and a tumble of berries, this coffee cake is the ultimate treat for any spring gathering (here’s looking at you, Easter brunch!).

Meyer Lemon Coffee Cake

Meyer Lemon Coffee Cake

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Meyer Lemon Coffee Cake

  • Yield: 12 servings

Ingredients

Meyer Lemon Curd

  • 1 tsp Meyer lemon zest
  • 3 Tbsp Meyer lemon juice
  • 3 Tbsp sugar
  • pinch of salt
  • 1 large egg, at room temperature
  • 2 Tbsp unsalted butter, cut into small pieces

Topping

  • 3 Tbsp sugar
  • 3 Tbsp light brown sugar
  • 1/2 cup flour
  • pinch of salt
  • 1/2 tsp Meyer lemon zest
  • 1 Tbsp Meyer lemon juice
  • 2 Tbsp unsalted butter, melted

Cake

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 Tbsp unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 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

  1. For the curd, whisk together Meyer lemon zest, juice, sugar, salt, and egg in a heavy saucepan. Cook over moderately low heat, whisking constantly, until slightly thickened. Add butter a few pieces at a time, whisking constantly until melted, before adding more butter. Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total). Transfer curd to a bowl, press a piece of plastic directly on the surface, and chill until cold – at least one hour.
  2. Preheat oven to 350Β°F and spray an 8-inch square baking pan with nonstick spray; dust lightly with flour. For the topping, whisk together sugar, brown sugar, flour, and salt in a small bowl; add Meyer lemon zest, juice, and melted butter, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
  3. For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter, sugar, Meyer lemon zest, and vanilla in a large mixer bowl at medium speed until light and fluffy. Add egg and yolk one at a time and beat well. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add flour mixture in three additions, alternating with yogurt mixture (begin and end with flour mixture).
  4. Scrape batter into prepared pan and smooth with an offset spatula. Dollop Meyer lemon curd over batter and swirl together with a toothpick or wooden skewer; tap pan sharply to remove air bubbles. Sprinkle with chilled topping. Bake for 40 minutes, until coffee cake is golden, springs back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs. Cool in pan on a wire rack for at least 1 hour before serving.

Notes

1/3 cup jarred lemon curd may be substituted for the Meyer lemon curd.

23 comments

  1. I love meyer lemons oh so much! They are just the most delicate sweet tartness and this deliciously buttery and tender crumb cake looks fabulous πŸ™‚

  2. I could not agree more! These are perfect bites for easter brunch! I love the swirls of meyer lemon curd in this coffee cake! πŸ™‚ I love lemony desserts and these look perfect ! πŸ™‚

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