Meyer Lemon Crumb Cake

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Meyer Lemon Crumb Cake

Do you ever buy too much of something? Especially produce?

Well, duh, of course you do. Produce, no matter how much you conscientiously eat, has a habit of slinking to the back of the refrigerator drawer and promptly becoming slime. And as the slime gets worse, most of us pretend it’s not there and instead focus on the bright, new fruits and veggies near the front.

Or maybe I’m just a wasteful slob. If so, tell me now. No, don’t. I don’t like painful truth. It’s much more fun to live in a world where your actions don’t result in veggie slime.

Meyer Lemon Crumb Cake

About two weeks ago, I bought a bag of Meyer lemons at a gourmet grocery store that makes Whole Foods (a.k.a. “Whole Paycheck”) look like a Safeway. I used them to accent fish and chicken, to garnish and add flavor to my tea, and most important, to make these show-stopping Meyer Lemon Pie Bars. But at the end of the day, I had two little lemons left over.

Meyer Lemon Crumb Cake

You know what they say: use it or lose it. So I used them to make this crumb cake. It’s lemon, and there’s actually zest in both the cake and in the crumb topping. The result is a tangy yet sweet happy place. The cake is light as a feather, and the crumb is plentiful, as crumb should always be.

Meyer Lemon Crumb Cake

In fact, while this cake can be eaten whenever, it screams breakfast. I do the sweet thing in the mornings, so if y’all are with me, this cake is the ticket. And if not, well, it works just as well when you get the munchies at three in the afternoon. I’m actually in both camps here. Sugar all day!

Meyer Lemon Crumb Cake

Lemony desserts are where it’s at right now. Nothing helps beat the winter blues more than bright citrus. And when there’s crumb with little yellow flecks of zest to be eaten, you know it’s the best!

Meyer Lemon Crumb Cake


Meyer Lemon Crumb Cake


1 and 1/2 cups flour
3/4 cup sugar
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 tablespoon Meyer lemon juice
1 teaspoon Meyer lemon zest
1/2 cup milk
1/2 cup butter, melted and cooled
1/2 cup sugar
1 tablespoon Meyer lemon zest
1/4 cup butter, melted
1 and 1/2 teaspoons Meyer lemon juice
3/4 cup flour


  1. Preheat the oven to 350. Line an 8 x 8 square pan with foil and coat with cooking spray. Set aside.
  2. In a bowl, mix the dry cake ingredients together. Set aside.
  3. In another bowl, mix the eggs, lemon juice, lemon zest, milk, and melted butter. Be sure the butter is cooled, or it will scramble the eggs.
  4. Add the flour and mix thoroughly. Pour the batter into the pan and set aside.
  5. Make the crumb topping. Mix the lemon zest and sugar with your hands. Add the butter, lemon juice, and flour. Mix with your hands until crumbs form. Allow the crumbs to be different sizes, from big to small.
  6. Sprinkle the crumbs onto the batter and bake for 25-30 minutes until the center is firm and the edges are golden.
  7. Cool completely. Cut into squares.


I fulfill many roles in life: wife, mother, teacher, everlasting learner. This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker. Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.

This Post Has 27 Comments

  1. Gayle @ Pumpkin 'N Spice

    I always buy too much of certain items! And I have every intention of eating them, yet that’s not always the case. This crumb cake looks delicious, Mir! I’ve never had a lemon kind before, so I’m loving this! Looks perfect!
    Gayle @ Pumpkin ‘N Spice recently posted…Whipped Strawberry DelightMy Profile

    1. Mir

      Thanks, Gayle! I always buy too much salad mix. It’s inevitable. And bananas. 🙂

  2. Alice @ Hip Foodie Mom

    Mir, I agree. . Nothing helps beat the winter blues more than bright citrus. love Meyer lemons!! and love this crumb cake! gimme gimme!!
    Alice @ Hip Foodie Mom recently posted…Fettuccine with Slow Cooker BologneseMy Profile

    1. Mir

      Bright colors make me so happy this time of year. And citrus just means being closer to someplace warm!

  3. Liz @ Floating Kitchen

    I have tons of Meyer lemons right now. They are seriously the best. I look forward to them all year long. This cake is going to my to make list!
    Liz @ Floating Kitchen recently posted…Baked Tiramisu French ToastMy Profile

    1. Mir

      You have tons? I’m so jealous! They’re a hard find around here, Liz!

  4. Dorothy @ Crazy for Crust

    I love crumb cake, more than most things. I could eat it all day every day. And with lemon???? Gah, now I want crumb cake NOW!
    Dorothy @ Crazy for Crust recently posted…Valentine Oreo BarkMy Profile

    1. Mir

      Me too, Dorothy. Something about crumb cake is just super addictive. And with lemon, oh yeah!

  5. Dannii @ Hungry Healthy Happy

    This is perfect to make me feel like it is Spring, which sadly in the UK is a looooong way off.
    I love lemon desserts too and I always forget how much I love them until I pick them over chocolate.
    Dannii @ Hungry Healthy Happy recently posted…Comment on Thai Green Curry by DanniiMy Profile

    1. Mir

      Sorry about your long winter, Dannii! One of the many reasons I’d rather visit the UK instead of taking up residence. But the lemon desserts help ease the pain a bit!

  6. Manali @ CookWithManali

    So delicious! I love lemom desserts Mir..really waiting for summers !
    Manali @ CookWithManali recently posted…3 Ingredient Strawberry Nutella TartMy Profile

    1. Mir

      I’m waiting, too. I want summer NOW!

  7. Rachelle

    How smart of you to find such a creative use for your lemons before they turned to slime! I love lemon desserts!
    Rachelle recently posted…Weekend BrewingMy Profile

    1. Mir

      Anything to avoid the slime, Rachelle! 🙂

  8. Medha @ Whisk & Shout

    Ugh we are ALLL guilty of the veggie slime, aka “if I put this carton of blackberries on top, the ones slowly growing white mold just don’t really exist, ok?!”. Glad you were able to make use of your meyers! Crumb cake is the way to go because you can totally eat it for breakfast… right? 🙂
    Medha @ Whisk & Shout recently posted…Jumbo Chocolate-Covered Strawberries & Cream Cups {Vegan + GF!}My Profile

    1. Mir

      It is SO breakfast. Especially since we have no delayed opening this morning, Medha! I was hoping Germantown would get us a delay…

  9. Matea

    Breakfast cake? Yes please!
    Matea recently posted…Pecan RollsMy Profile

    1. Mir

      Clearly, since you like pecan rolls, breakfast desserts are your thing too, Matea!

  10. Cecilia

    Me too, I always have to many apples at home. Can’t say no 🙂 I like your recipe though, will try it this week. Thanks for sharing.
    Cecilia recently posted…Top 4 Floating Space-saving Desks with Storage under $150My Profile

    1. Mir

      Man, I love buying apples, too. Every now and then, I find an old one in the back somewhere. Hope the recipe turns out well for you!

  11. Aimee @ ShugarySweets

    This cake would go quite nicely with my coffee and cream 🙂
    Aimee @ ShugarySweets recently posted…Cinnamon Coffee CreamerMy Profile

    1. Mir

      You know it, Aimee!

  12. Danielle

    I always buy way too much produce too, you’re definitely not the only one! I love crumb cake and lemons, but have never combined them together. This is such a great idea, Mir!
    Danielle recently posted…Valentine’s Day BrowniesMy Profile

    1. Mir

      Thanks, Danielle! Turns out, lemon and crumb cake are quite the happy pair.

  13. Jocelyn @BruCrew Life

    My hand is raised…I over buy produce and turn it to slime in my kitchen! LOL! What a great way to use up those last few lemons. I love crumb cakes so much! This one looks so fluffy and amazing!
    Jocelyn @BruCrew Life recently posted…Lemon Cheesecake French Toast Roll UpsMy Profile

    1. Mir

      Thanks, Jocelyn! I am afraid of the slime, so I kind of pretend it’s not there. Not the best approach…

  14. Pingback: Passover Crumb Cake | Just About Baked

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