Martha Stewart Lemon Coffee Cake

This Martha Stewart Lemon Coffee Cake is a tangy and tender recipe, which uses Meyer lemon slices and a buttery streusel topping. It’s the ultimate comfort food recipe, perfect for brunch or tea time, ready in just under 1 hour and 15 minutes.

Martha Stewart Lemon Coffee Cake Ingredients

Streusel:

• 1 3/4 cups unbleached all-purpose flour
• 3/4 cup packed light-brown sugar
• 1 teaspoon kosher salt
• 1 1/2 sticks (3/4 cup) cold unsalted butter

Cake:

• 5 Meyer lemons, cut into thin slices (ends discarded)
• 3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup sour cream

Glaze:

• 1 cup confectioners’ sugar
• 3 to 4 tablespoons Meyer lemon juice

How To Make Martha Stewart Lemon Coffee Cake

1. Prepare the streusel: Mix flour, brown sugar, and salt in a bowl. Cut in cold butter using fingers or a pastry cutter until clumps form. Refrigerate until needed.
2. Cook lemon slices: Simmer lemon slices in water for 1 minute, drain, and repeat. Lay slices in a single layer on parchment-lined baking sheet.
3. Preheat oven and prep pan: Heat oven to 350°F. Butter a 9-inch angel food cake pan. Sift flour, baking powder, baking soda, and salt together.
4. Cream butter, sugar, and zest: In a mixer, beat butter, sugar, and lemon zest until light and fluffy (about 2 minutes).
5. Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract.
6. Mix in dry ingredients and sour cream: On low speed, add flour mixture in three parts, alternating with sour cream, beginning and ending with flour.
7. Assemble the cake: Spoon half the batter into the prepared pan. Arrange half the lemon slices on top. Add remaining batter and top with the rest of the lemon slices. Sprinkle chilled streusel over the top.
8. Bake: Bake for about 55 minutes, or until golden and a tester comes out clean.
9. Cool and remove cake: Cool in pan for 15 minutes, then run a knife around edges and remove outer ring. Cool another 15 minutes. Run knife around center tube and lift cake out using spatulas. Cool completely on a wire rack.
10. Make and apply glaze: Mix confectioners’ sugar and lemon juice in a bowl. Drizzle over cooled cake and let set for 5 minutes before slicing.

Recipe Tips

• Can I use regular lemons instead of Meyer lemons?
  Yes, but Meyer lemons are sweeter and less tart, so adjust sugar if needed.
• How far ahead can I make the streusel?
  You can prep and chill it up to 3 days in advance.
• Why boil the lemon slices?
  Blanching removes bitterness from the peel and softens the slices.
• Can I bake this in a regular Bundt pan?
  Yes, but make sure to adjust baking time and grease well.
• What’s the texture of this coffee cake like?
  Moist and tender with a crisp, buttery streusel topping.

What To Serve With Lemon Coffee Cake

This citrusy coffee cake pairs beautifully with warm or cold drinks:

• Hot coffee or espresso
• Earl Grey or chamomile tea
• Fresh fruit salad
• Yogurt with honey
• Sparkling water with lemon slices

How To Store Lemon Coffee Cake

Room Temperature: Store covered for up to 2 days.

Refrigerate: Keep in an airtight container for up to 5 days. Let it come to room temperature before serving.

Freeze: Freeze slices individually wrapped for up to 1 month. Thaw and warm slightly before serving.

Lemon Coffee Cake Nutrition Facts

• Calories: ~450 kcal per slice
• Carbohydrates: 58g
• Protein: 5g
• Fat: 22g
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this without the glaze?
Yes, it’s still flavorful without the glaze, though the glaze adds a nice citrus finish.

Do I need to refrigerate leftovers with glaze?
If storing longer than 2 days, refrigeration is best to keep it fresh.

Why is my streusel not crumbly?
The butter might have softened too much. Chill the mixture before using.

Can I add poppy seeds to the batter?
Yes, 1–2 tablespoons of poppy seeds would pair nicely with the lemon.

What type of pan works best?
An angel food cake pan or tube pan ensures even baking and a pretty shape.

Try More Recipes:

• Martha Stewart Lemon Bundt Cake
• Martha Stewart Lemon Angel Food Cake
• Martha Stewart Lava Cake