Meyer Lemon Coffee Cake Recipe

Meyer Lemon Coffee Cake

Meyer Lemon Coffee Cake

1 3/4 cups flour (for topping)
3/4 cups packed light brown sugar (for topping)
1 tsp salt (for topping)
3/4 cup cold butter (for topping)
5 Meyer Lemons sliced in very, very thin slices (toss the ends)
2 cups flour (for cake)
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt (for cake)
1/2 cup butter at room temperature (plus a bit more to butter pan)
1 cup sugar (for cake)
3 tablespoons zest from Meyer Lemons (about 3)
2 eggs, large
1 tsp vanilla extract
1 cup sour cream
1 cup confectioners’ sugar (for glaze)
3 tablespoons Meyer Lemon juice

For topping:

Mix together flour, brown sugar, and salt. Use a pastry cutter to blend in small clumps. Cover and keep refrigerated until you need it.

For cake:

Simmer Meyer Lemon slices in a medium pan of water for one minute. Drain & do again.

Meyer Lemons in a Pan

Spread the slices out on a piece of parchment paper.


Preheat the oven to 350F. Butter 9 inch angel food cake pan. Sift flour, baking powder, baking soda, and salt. Beat butter, sugar, and lemon zest with a mixer on medium for two minutes. Keep the mixer going and add the eggs and vanilla. Turn the mixer to low and add the flour alternating with the sour cream.   Spoon half the batter into the cake pan & spread is smoothly. Place half the lemon slices in a single layer over the batter.  Spread the rest of the batter on top. Add the rest of the lemon slices. Pour in the topping.

Bake about 55 minutes. Place the pan on a rack and let it cool for 15 minutes. Run a knife around the edge of the pan and remove the outer ring of the angel food pan. Let it cool for 15 more minutes. Run a knife around the center tube and slide a knife between the bottom of the coffee cake and the pan. Very carefully, using two wide spatulas, lift the coffee cake off the pan to remove the angel food pan tube. Let it cool completely on the rack.

For the glaze:

Just before you serve the cake, stir together the confectioners’ sugar and the lemon juice in a small bowl. Drizzle it over the cooled coffee cake and let some drip down the side. Let it set for 5 minutes. Cut & serve.

Meyer Lemon Coffee Cake


  1. Scarlet of Family Focus Blog says:
    Looks delish!
  2. This looks delish! Thanks for linking it up in my Pinterest Link up! I just gave you a pin! Have a great weekend!
  3. I love the picture of the lemons in the pot! The colors are fun! Thanks for sharing this recipe. I have pinned it and tweeted!
  4. I love coffee cake and I love lemons! It's great that you used fresh lemons for the cake recipe!
  5. This looks so yummy and pretty easy to make too :) Thank you so much for sharing. I just might have to make this with my little ones this spring.
  6. Yumm!  I'm going to try this for my next ladies' craft group. Thanks!! LBC
  7. Melissa Rheinlander says:
    This looks so good!! I love lemons : )
  8. That looks super yummy!
  9. What a great way to bring in the Spring. I'll need to pin this so I can keep track of it to make myself. Thanks!
  10. I have never ever tried a lemon coffee cake but Ellen yours look so yummy I think I'm going to try this out over the weekend!
  11. I adore lemon cake and this looks delectable!
  12. BusyWorkingMama says:
    This looks absolutely wonderful!  I love lemon flavored desserts.
  13.  I would love to say you make this look easy but I know it just isn't easy and thus you look all the more amazing to me. LOL Thank you for sharing this piece of yummy! 
  14. says:
    I love anything with lemon in it. Thank you for sharing
  15. Love it! I am going to have to try this recipe out
  16. great post and recipe! I'm so gonna try it!
  17. I love lemon and I love coffee cake!  I might just have to try this recipe.  :D
  18. This cake looks delicious! I love lemon cake, but haven't tried this particular recipe... YET! I have to now. Thanks! :)
  19. Tina Helmstetter says:
    Can't wait to try this!


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