Meyer Lemon Coffee Cake
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- Yield Serves 10 to 12
Ingredients
For the Streusel
- 1 3/4 cups all-purpose flour
- 3/4 cup packed light-brown sugar
- 1 teaspoon coarse salt
- 6 ounces ( 3/4 cup) cold unsalted butter
For the Cake
- 5 Meyer lemons, cut into paper-thin slices, ends discarded
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons coarse salt
- 4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
- 1 cup granulated sugar
- 3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
For the Glaze
- 1 cup confectioners' sugar
- 3 to 4 tablespoons Meyer lemon juice
Directions
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Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
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Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
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Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.
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Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.
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Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack.
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Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes.
Cook's Note
Mildly acidic Meyer lemons are available from late fall through early spring. For the rind to soften and sweeten sufficiently during baking or roasting, slice the lemon to near-transparent thinness. A mandoline, a handheld slicer, or a sharp knife and a steady hand will do the trick.
Variations
Martha has also prepared the lemon glaze with just two tablespoons of Meyer lemon juice.
I would love to try this coffee cake but getting the cake out of the pan per directions scares me. I think the cake would just fall apart while trying to get spatula's under it and then trying to lift it out. Has anyone done this with luck? Could a cheese cake pan with removable bottom be used instead or do you need that "tube" in the middle of angel pan to help bake the cake in the middle. Would appreciate any help before I try this recipe. Thanks
I'm from Israel, I don't believe we grow these kind of lemons here, but the recipe was so inviting that I made it with thin skinned oranges. It turned out amazing!!!
Made this for Easter and the family loved it, along with a New York Style Crumb Cake. Both were incredibly well received by my nephews! I was worried the lemon coffee cake would be a bit bitter but it actually had a nice taste (yes!!).
Kudos to Martha yet again =)
Could I make this in a bundt pan? If so, what would I do about the topping....? I don't have an angel food cake pan!
Thank you!
Very good. Leaves a slightly bitter, lemony taste in the mouth but not overwhelming. I only had salted butter so I used that. I eliminated all salt from the streusel, cut back to ~1t in the cake itself, and cut the streusel AND glaze recipes in half.
I think if you had trouble with the lemons you may not have sliced them thin enough. I followed the recipe, used meyer lemons and sliced them very very thin. Layered in the cake they just melted in and made it delightfully lemony!
I think if you had trouble with the lemons you may not have sliced them thin enough. I followed the recipe, used meyer lemons and sliced them very very thin. Layered in the cake they just melted in and made it delightfully lemony!
I made this for Easter, but skipped the lemon slices because I wasn't sure how I would like texture. Instead, I added 1 Tbsp of Lemon Juice to the batter. It turned out AWESOME!!! Also- I used regular lemons because I couldn't find Meyer.
Next time I make this I will leave out the lemon slices. My husband and I were pulling the rinds out of our mouths! Yuk. Also, I will leave out the salt in the topping. Other than those 2 things, the cake is delicious and very moist.
Next time I make this I will leave out the lemon slices. My husband and I were pulling the rinds out of our mouths! Yuk. Also, I will leave out the salt in the topping. Other than those 2 things, the cake is delicious and very moist.
I love all things lemon, but this cake was a little too much. I have a meyer lemon tree so I'm always happy to find recipes that call for them. The slices of lemon are just too tart for me, though. I had a slice of the cake about 3 hours ago. Since then, I had a sandwich and a piece of chocolate birthday cake, and my mouth is still tasting the tartness of the lemon cake!
and reversing it...follow the directions to do this off of Martha's cherry streusel coffeecake. The Meyer flavor just pops after a day or two...this is my favorite coffeecake recipe!
A Meyer lemon is a cross between a lemon and a mandarin orange. I am so excited to see them arrive in the grocery store, anytime between Oct - March. I agree with others recommendation to use less salt. I have better luck using halfed or quartered lemon slices as it makes for easier eating. I use a bundt pan that is just one piece. Makes for some fun when you're popping it out
Thank YOU for the recipe and the flavor presented to me by my VALENTINE after she made this delectable cake! Wayne
Can I use a different pan for this recipe?
Con't from below: Added 1/2 c. slivered almonds in streusel for crunch. Simmered the sliced lemons in 1/2 c. water,1/2 c. sugar for sweetness. Next time I will try to candy them. I layered the sliced lemons on top of the cake before the streusel and it really gave it an interesting texture...like lemon curd. Cake is dense and rich with lemon flavor...excellent!
can't get my whole comment on.....ugh!
I made the cake w/meyer/reg. lemons. I decreased salt in streusel to 1/2 tsp.
Made with meyers/reg. lemons. Decreased salt in the streusel to 1/2 tsp. Like the hint of salt in it to decrease sweetness
Made it with meyers/reg lemons.Decreased salt in the streusel to 1/2 tsp. I Like the hint of salt in it to decrease sweetness
I love this cake! Great show stopper....great flavor........everything great.....Been thinking about making this cake again since the first time I made it! And that was a week after I saw the show......I could not stop thinking about it....I just had to try it.....It proved to be great! I cant say enough! Except I am making it this weekend.....just cuz!
Very pleased,
Patty
I had trouble with the lemons making the cake undercooked. I used Meyer lemons, and the cake was rather sour. If I made this cake again, I would make it in a 9x13 pan, with one layer of lemons on the top. The cake had a wonderful flavor, and I will use that recipe in other cakes. It seemed to have way too much streusel. This cake gets a mixed review from me.
I had trouble with the lemons making the cake undercooked. I used Meyer lemons, and the cake was rather sour. If I made this cake again, I would make it in a 9x13 pan, with one layer of lemons on the top. The cake had a wonderful flavor, and I will use that recipe in other cakes. It seemed to have way too much streusel. This cake gets a mixed review from me.
I had trouble with the lemons making the cake undercooked. I used Meyer lemons, and the cake was rather sour. If I made this cake again, I would make it in a 9x13 pan, with one layer of lemons on the top. The cake had a wonderful flavor, and I will use that recipe in other cakes. It seemed to have way too much streusel. This cake gets a mixed review from me.
I had trouble with the lemons making the cake undercooked. I used Meyer lemons, and the cake was rather sour. If I made this cake again, I would make it in a 9x13 pan, with one layer of lemons on the top. The cake had a wonderful flavor, and I will use that recipe in other cakes. It seemed to have way too much streusel. This cake gets a mixed review from me.
I had trouble with the lemons making the cake undercooked. I used Meyer lemons, and the cake was rather sour. If I made this cake again, I would make it in a 9x13 pan, with one layer of lemons on the top. The cake had a wonderful flavor, and I will use that recipe in other cakes. It seemed to have way too much streusel. This cake gets a mixed review from me.
I had trouble with the lemons making the cake undercooked. I used Meyer lemons, and the cake was rather sour. If I made this cake again, I would make it in a 9x13 pan, with one layer of lemons on the top. The cake had a wonderful flavor, and I will use that recipe in other cakes. It seemed to have way too much streusel. This cake gets a mixed review from me.
I was disappointed with this cake. The cake itself was wonderful. But, my meyer lemons must have been a little tart. The cake was kind of sour. I was careful to follow all directions. The streusel seemed to be not necessary. I doubled the glaze to sweeten up the cake. Making the cake in an a
I had trouble with the lemons making the cake undercooked. I used Meyer lemons, and the cake was rather sour. If I made this cake again, I would make it in a 9x13 pan, with one layer of lemons on the top. The cake had a wonderful flavor, and I will use that recipe in other cakes. It seemed to have way too much streusel. This cake gets a mixed review from me.
I had trouble with the lemons making the cake undercooked. I used Meyer lemons, and the cake was rather sour. If I made this cake again, I would make it in a 9x13 pan, with one layer of lemons on the top. The cake had a wonderful flavor, and I will use that recipe in other cakes. It seemed to have way too much streusel. This cake gets a mixed review from me.
I had trouble with the lemons making the cake undercooked. I used Meyer lemons, and the cake was rather sour. If I made this cake again, I would make it in a 9x13 pan, with one layer of lemons on the top. The cake had a wonderful flavor, and I will use that recipe in other cakes. It seemed to have way too much streusel. This cake gets a mixed review from me.
I had trouble with the lemons making the cake undercooked. I used Meyer lemons, and the cake was rather sour. If I made this cake again, I would make it in a 9x13 pan, with one layer of lemons on the top. The cake had a wonderful flavor, and I will use that recipe in other cakes. It seemed to have way too much streusel. This cake gets a mixed review from me.
I had trouble with the lemons making the cake undercooked. I used Meyer lemons, and the cake was rather sour. If I made this cake again, I would make it in a 9x13 pan, with one layer of lemons on the top. The cake had a wonderful flavor, and I will use that recipe in other cakes. It seemed to have way too much streusel. This cake gets a mixed review from me.
Actually, Meyer Lemons are a winter fruit, easily accessible here in California.
I made this with regular lemons and it was still delicious. I omitted the sliced lemons in the middle of the cake, but did everything else the same. The only other change I will make next time is I will NOT add the salt called for in the topping. The taste of salt came through (not in a good way). At a minimum, I would cut it down to 1/2 tsp. Otherwise, the cake was delicious - even with plain old lemons!
It's called a coffee cake because you serve it at coffee hour (similar in concept to a tea cake not containing tea...). Also, baking powder is baking soda and cream of tartar, and is called double action here as it will react with both water and an acid such as vinegar. To make your own (not sure of metric conversion, so forgive me), use 1/4 tsp. baking soda, 1/2 tsp. cream of tartar, and 1/4 tsp. corn starch (for stability).
it's called lemon coffee cake, but no coffee? I'm writing from the UK so maybe it's a cultural difference! Also, can someone tell me the difference between baking powder and baking soda in the US? I the UK they are really the same thing, and it's a problem I have with a lot of the recipes on this site. Thanks.
I have a Meyer Lemon tree and decided to make this cake. I followed the recipe carefully. The cake looked beautiful, but it was so salty we could not eat it. I think 2 1/2 teaspoons of coarse salt is way too much.
We have Meyer Lemons here in Florida and can buy them at local Fruit Markets,
I think you may be able to find them at Whole Foods.
How do you know the diffence between a reg. lemon and a meyer lemon?
http://www.babyuniques.com
How do you know the diffence between a reg. lemon and a meyer lemon?
http://www.babyuniques.com
How do you know the diffence between a reg. lemon and a meyer lemon?
http://www.babyuniques.com
I just saw 3 bags of Meyer lemons at our Meijer. I did not buy them because I couldn't remember how many I needed. I am making this cake this week, and I am praying it will look as luscious as the photo because I think it just might be one of Martha's best. What actually does that blanching of the lemons do to the overall flavor?
Meyer lemons are only available in Dec-January. I would not substitue them with regular lemons; oranges or tangerines would work.
Fabulously wonderful....
Meyer Lemons are in season in mid-late Spring so don't bother driving yourself insane to find them. Cut the rinds and pith mostly off regular lemons. A food processor with the slicing blade makes beautiful thin slices that bake perfectly! I baked this cake, 3 days ahead of time, for July 5th breakfast at the cabin. Topped with glaze just before serving and the cake was still moist and extremely flavorful. Everyone loved it!
I decided to make this cake when I was looking through the Martha Stewart Magazine one day. Ever since I made it the first time, everyone has been requesting the recipe and asking me to make it for family get-togethers. The cake has such a great flavor and texture. I did eliminate the cooked lemon slices in the middle of the cake, and it tastes just as great, plus it saves time. Trust me, you will want to try this cake. Simply Delicious!
My husband baked this cake for my birthday and it was delicious. We did substitute small regular lemons and only a couple rinds were thick enough to be noticed in the finished product. We also eliminated the salt from the streusel and the cake still had enough salt for my taste. Yummy Lemony Desert!
My husband baked this cake for my birthday and it was delicious. We did substitute small regular lemons and only a couple rinds were thick enough to be noticed in the finished product. We also eliminated the salt from the streusel and the cake still had enough salt for my taste. Yummy Lemony Desert!
In Oz we don't have Meyer lemons (yet !) I used two mandarins two lemons and two limes instead. I zested the skins first then sliced in food processor for paper thinness and to eliminate the bitterness of standard lemon/lime rinds. I also used no fat yoghurt instead of sour cream .Yummy!
I made the cake using regular lemons. It tasted great, but next time after simmering the rinds, I would cut them into small bits using a scissor or knife. That way one could avoid the "surprise" of finding a much too large rind when taking a bite.
Looks like the Martha test kitchen ought to develop a similar recipe using regular lemons since Meyer lemons aren't as readily available as we are led to believe.
The area around the lemons leaves the cake looking raw in the center, even with more baking time. However, it needs less baking time. About 10 min less. Also, the Meyer Lemons were not available and I used the regular. It was very sour and the rinds were bitter. Next time I dusted them with sugar but still bitter. Today I am going to try it one more time with lemons cooked in a simple lemon syrup. Also, will cut with a razor so they are as thin as possible.
I need to know if one can buy these lemons in a store or where? I am not able to buy the tree and would really like to try this with to right lemons. Also, being one with diabetes, can I use subtitutes to cut fat and sugar? Thank You
I tried this cake last night, WITH REGULAR LEMONS. I have not had the cake with Meyer lemons, but the regular lemons were mighty tasty to me. It seems regular lemon rinds are thicker, so I would recommend chopping off some of that on the lemon before slicing. I liked the 2 layers of lemon in it, and didn't think it was overpowering at all. I really thought the lemon flavor came in with the glaze, which was yummy.
I increased baking time to 20 minutes though. It needed it. Thanks MSL!
This is really good...a keeper. If you are pressed for time, the nice thing about this cake is that you can omit the lemon slices in the cake, and even the icing and strudel. But the strudel is yummy, and the lemon slices add a subtle complexity and freshness.My only comment is that one layer of slices in the middle is enough - you don't need two layers (a little overkill), thus less lemons needed. Area around slices tend to leave a slight rawness in batter and creates less height in cake.
That's what I want to know too. I too couldn't find them, so I'm going to be trying it soon with regular lemons. Wish me luck!
Has anybody tried to make this coffee cake using regular lemons in place of Meyer lemons? I am having difficulty findin Meyer lemons at me local grocer.
Thanks in advance for the help.
Linda
I was wondering the same thing! Please let me know if this works with your idea!!!!
Sorry for the repeated question - nothing happened when I hit submit and so I apparently hit it a few more times!!!!!!!! Happy Mother's Day!!!!
Can regular lemons be used in this recipe or possibly tangerines or oranges???
When I asked my grocer if they carried Meyer Lemons - he replied - "no, we carry Sunkist"!!!! Oh boy - so much for my perfect Mother's Day treat!!! I'm going to be brave and try it with a combo of regular lemons and tangerines to try to get the lemony orange flavor. Wish me luck!!!!!!!!!!!
I live in Citrus County,central western Florida-zone 9 and I have several Meyer lemon trees along with orange,lime,grapefruit,kumquat trees,Meyer lemons are sweeter than the Persian variety which are in grocery stores.You can find miniature and dwarf varieties of Meyer lemons in catalogs,put them in a very large pot,they must be inside in cold weather,citrus trees love the heat,that's why they are in the south
Martha or ? please answer question about using regular lemons. I LOVE anything lemon, too. In what zones can you grow Meyer Lemon Trees?
I love anything with lemons, however, I believe this cake will also do well with oranges and dried cranberries and cinnamon, or oranges and almonds.
Meyer Lemons are sweeter than regular lemons and their rinds are thinner so I don't think the cake would taste the same if you used regular lemons.
I can't wait to try this one - I only wish there was enough room to write the funny, funny story I heard about a sweet little old lady who used to always give Lemon Cakes. Right to the point and sooooooo funny.
I thought Martha stated that meyer lemons were in season all year. i've called several local groceriers, and they all said that there season was over. I so wanted to make this coffee cake. Can you use regular lemons?
Absolutely wonderful !