Mom deserves a little pampering on Mother’s Day, don’t you think? Grandmothers, aunts, sisters, all of the special women in our lives deserve to be treated like queens on Mother’s Day. Having a spring brunch or get together is a perfect way to celebrate the mothers in your life.
This Meyer Lemon Crumb Cake is one of my all-time favorite cakes to make. It is all about the crumb, and in my opinion, the crumb is the best part of any crumb cake. This cake is tender and light on the bottom, bright from the Meyer lemon, and has a gorgeous lemon glaze that runs down the sides. To cut down on prep time you can make the streusel up to 3 days ahead of time. Keep it chilled, and day you plan to serve it, add it to the cake batter and you are ready to go.
If you cannot find Meyer lemons in your grocery store, you can use plain lemons. If you want to replicate the flavor of Meyer lemon, add a splash of orange juice to the lemon juice.
Tip: Don’t have 2 hours to let your butter come to room temperature? Cut your butter into small pieces and let it sit out for 30 minutes. It will come to room temperature a lot faster.
Meyer Lemon Crumb Cake
1 3/4 cups all-purpose flour
3/4 cup light brown sugar
1 teaspoon salt
3/4 cup butter, cold
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup butter, room temperature
1 cup sugar
3 tablespoons Meyer lemon zest
3 tablespoons Meyer lemon juice
1 teaspoon vanilla extract
1 cup sour cream
1 cup powdered sugar
4 tablespoons Meyer lemon juice
Make the streusel by mixing together flour, brown sugar and salt. Cut in the butter with a fork or pastry cutter until small clumps form. Cover and refrigerate, up to 3 days.
Preheat the oven to 350°F. Butter a 9-inch springform cake pan. Whisk together flour, baking powder, baking soda and salt. In a separate bowl, cream together butter and sugar until light and fluffy; about 5 minutes. Add the eggs one at a time. Add the lemon zest, lemon juice and vanilla. Reduce the mixer to low, and add the flour mixture in 3 additions, alternating with the sour cream.
Pour the batter into the prepared cake pan. Sprinkle the streusel over the top of the cake. Bake for 50 to 55 minutes. Let cool in the pan 15 minutes. Remove from the springform pan, cool completely on a cooling rack.
Whisk together powdered sugar and lemon juice. Drizzle over the cooled cake. Let the glaze set, and slice.
lemon cake, lemon dessert, meyer lemon, mother's day
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