Myer Lemon Coffee Cake


While shopping I couldn’t help but notice the Myer Lemons for their bright sunny appearance making the grey rainy day weather outside more tolerable.   They just had to come home with me!   Since they’re not the easiest lemons to find, taking advantage when they do show up is a well taken opportunity.

Memories of Myer Lemon Ricotta Muffins I had previously made were the first thing that came to mind but the recipe for Myer Lemon Coffee Cake looked promising.  Other than the Myer Lemons,  the remaining ingredients are standard and easily found in most kitchens on any given day. Buttermilk was on hand that day but the lack of it wouldn’t have stopped me since a little lemon juice in a half cup of milk makes an easy substitute.

This cake can certainly brighten up any cloudy grey day all on its own but serving it with some fresh berries would certainly make it extra special. The added streusel speaks for itself…light, lemony and not too sweet.

Waiting around for the next batch of these lemons to come my way is not an option! I’m sure the regular every day lemon will work just as well… but I’ve got Clementine on my mind!

Myer Lemon Coffee Cake
2 cups cake and pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup butter room temperature
1 cup sugar
1 large egg
1 tablespoon Myer Lemon zest
½ cup fresh Myer Lemon juice
½ cup buttermilk

1/3 cup sugar
1 tablespoon Myer Lemon zest
pinch of salt
1 tablespoon Myer Lemon juice
2 tablespoons butter, melted

  1. Prepare streusel by whisking together flour, remaining tablespoon of zest and salt then add melted butter and juice. Stir with a fork until mixture is crumbly.
  2. Zest the lemons for the cake and streusel as it will be easier to zest before juicing them.
  3. Grease a 9 inch spring form pan. (line with parchment paper for easier cake removal.)
  4. In a medium bowl whisk together flour, baking powder, baking soda and salt, set aside.
  5. In another bowl, using a mixer beat butter and sugar until light.
  6. Beat in egg and 1 tablespoon zest.
  7. Stir in 1/3 of the flour followed by the lemon juice.
  8. Mix in another third of the flour mixture followed by the buttermilk.
  9. Stir in the remaining flour mixture just until well mixed .
  10. Pour batter into prepared pan and sprinkle streusel over top.
  11. Bake in a 350 degree F. preheated oven for 30 to 35 minutes. During last 5 minutes of baking check to see if done by testing with a toothpick near center of cake.   Remove from oven when tooth pick comes out clean. Over baking will dry the cake out.














Notes, Tips and Suggestions

  •  According to the original recipe the same amount of all purpose flour can be substituted for the cake flour although I suggest using cake flour for a more delicate texture.
  • Although the recipe suggests beating  the zest  in with the addition of the egg,  stirring it in instead ensures the zest remains in the batter and not stuck to the beater.




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