Meyer Lemon-Olive Oil Coffee Cake
Makes 1 (8-inch) cake
  • 2 cups (250 grams) all-purpose flour, divided
  • 3 tablespoons (42 grams) firmly packed light brown sugar
  • 1⁄2 cup (100 grams) plus 11⁄2 tablespoons (18 grams) granulated sugar, divided
  • 2 1⁄2 teaspoons (5 grams) Meyer lemon zest, divided
  • 5 teaspoons (25 grams) fresh Meyer lemon juice, divided
  • 1 teaspoon (3 grams) kosher salt, divided
  • 9 tablespoons (126 grams) unsalted butter, melted and divided
  • 2 large eggs (100 grams)
  • 1⁄3 cup (75 grams) extra-virgin olive oil
  • 1 teaspoon (5 grams) baking powder
  • 2 tablespoons (30 grams) sour cream
  • 1⁄4 cup (80 grams) prepared lemon curd
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°F (180°C). Butter and flour an 8-inch round tall-sided cake pan.
  2. In a medium bowl, whisk together 3⁄4 cup (94 grams) flour, brown sugar, 1 1⁄2 tablespoons (18 grams) granulated sugar, 1 teaspoon(2 grams) lemon zest, 1 teaspoon (5 grams) lemon juice, and 1⁄2 teaspoon (1.5 grams) salt. Drizzle with 5 tablespoons (70 grams) melted butter, and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, oil, and remaining 1⁄2 cup (100 grams) granulated sugar at medium-high speed until thick and pale yellow, 5 to 6 minutes. Stir in remaining 4 tablespoons (56 grams) melted butter, remaining 1⁄2 teaspoons (3 grams) lemon zest, and remaining 4 teaspoons (20 grams) lemon juice until combined.
  4. In a medium bowl, whisk together baking powder, remaining 1 1⁄4 cups (156 grams) flour, and remaining 1⁄2 teaspoon (1.5 grams) salt. With mixer on low speed, gradually add flour mixture to egg mixture, beating just until combined. Stir in sour cream. Pour three-fourths of batter into prepared pan. Spread with lemon curd, and top with remaining batter, smoothing top with an offset spatula. Sprinkle with streusel.
  5. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack. Let cool completely. Garnish with confectioners’ sugar, if desired.
Recipe by Bake from Scratch at