Meyer Lemon Coffee Cake

Meyer Lemon Coffee Cake

When life hands you lemons, you make Meyer Lemon Coffee Cake!

When I think of meyer lemons I think of my great grandparents and the modest meyer lemon tree in their backyard. My nona would pluck the lemons right off the tree and eat them as is. She’d bite right into them. I can remember the smell was distinct, bright and sweet. We were recently gifted a very large amount of meyer lemons from a family member’s backyard tree. I used the lemons to make candied lemon peels, homemade all purpose cleaner, lemon juice for cooking use, and other miscellaneous treats. The husband’s main request was coffee cake. We found the following recipe online. I made some minor tweaks to adapt to what was already in my pantry vs. heading to the store for extra ingredients. In the end I formulated my own version and have determined this is the best coffee cake I’ve ever tasted, hands down. It’s moist, sweet and tangy, bright, and simply wonderful. You could adapt any fruit to this cake mix but for the sake of late winter, early spring citrus; here is the best Meyer Lemon Coffee Cake you’ll ever try… enjoy!

* = organic
^ = local

Meyer Lemon Coffee Cake
350 (f) degrees, 55 minutes

Crumble Top
1 cup all-purpose unbleached unbromated flour *
3/4 cup light brown sugar *
1/2 cup unsalted butter *
1 teaspoon kosher salt

Step 1: Pre-heat oven to 350 (f) degrees. Next grease and flour a 9 inch cake pan and set aside.

Step 2: In a medium bowl combine flour, brown sugar, salt, and cubed butter. Using your hands, a fork, or a pastry cutter; work the butter into the dry ingredients until you form a medium sandy like texture of a mixture. Cover and place in the refrigerator until you’re ready to top the cake.

The Cake
2 cups all-purpose unbleached unbromated flour *
1 teaspoon baking soda (aluminum free)
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup cane sugar * (I prefer cane sugar but you can use any granulated sugar)
2 tablespoons flaxseed meal * (optional)
1 cup homemade yogurt *^ (You can use any store bought brand)
1/2 cup butter *
2 eggs *^
2 teaspoons pure vanilla extra *
5 Meyer Lemons, sliced thin
1/2 cup cane sugar * (this measurement is for the lemons only)

Step 3: Slice the meyer lemons as thin as possible. NOTE: You can use a sharp knife or a mandolin. I prefer a sharp knife because the mandolin slices too thin and the lemons fall apart in the cooking process.

Step 4: Place your sliced meyer lemons and sugar in a large sauce pan and cover with water. Place over a medium high heat and simmer for 15 minutes. This process helps to remove the bitter taste from the rind. Don’t let the mixture boil or your lemon slices will disolve.

Step 5: After simmering, remove the meyer lemon slices from the heat and drain. Place the slices on a cooling rack and set aside while you combine the cake ingredients.

Step 6: In a bowl combine the flour, baking soda, baking powder, flaxseed (optional), kosher salt, and set aside. In a stand mixer cream together, butter, sugar, eggs (one at a time), yogurt, and vanilla till all ingredients are creamy and smooth. Now on low speed, slowly incorporate the dry ingredients till everything has been well mixed. Make sure to stop the mixer half way through mixing and scrape the sides and bottom of the bowl with a rubber spatula to ensure all ingredients are well mixed. You’ll have a thick cake batter consistency.

Step 7: Now divide the cake batter in half and spread it out on the bottom of the greased and floured 9 inch cake pan. Layer on half of the meyer lemon slices. Spread out the remaining cake batter, taking care not to move or spread the first layer. Spread out the remaining meyer lemon slices.

Step 8: Remove the brown sugar crumble from the refrigerator and spread out over the top of the meyer lemon slices to ensure all of the cake is covered. Use all of the topping because it will create a beautiful sweet crunchy crust and will keep in the moisture of the lemons. Place in a preheated 350 (f) degree oven for 55 minutes.

Step 9: Remove the cake from the oven and place on a cooling rack for 15 minutes. Run a butter knife along the edges and with a small metal spatula, place under the cake and lift onto a storage plate. The cake will rest well covered on the counter for a week… if it lasts that long! Cut a slice and enjoy with your favorite cup of coffee or tea!