Description
A soft, moist Meyer lemon coffee cake with a bright citrus flavor, tender crumb, and sweet crumble topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 tablespoon Meyer lemon zest
- 1/4 cup Meyer lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crumb topping (flour, sugar, butter)
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a round or square baking pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Mix in sour cream, lemon zest, and lemon juice.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Fold dry ingredients into wet ingredients until combined.
- Pour batter into the prepared pan.
- Sprinkle crumb topping evenly over the top.
- Bake 35–45 minutes until a toothpick comes out clean.
- Cool before slicing. Serve warm or at room temperature.
Notes
For extra lemon flavor, drizzle with a simple Meyer lemon glaze once cooled.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Meyer lemon coffee cake, lemon cake, citrus dessert, coffee cake recipe