The first weekend of 2012 brought freshly shucked oysters, crisp California wine, warm sunshine, and some of the best company a person could ask for. It felt like the kind of weekend where simple pleasures—good food, good friends, and the outdoors—take center stage.
That weekend also included cozy fires, plenty of burritos, and an abundance of backyard-grown Meyer lemons.
Backyard citrus trees are one of California’s many charms. Meyer lemons, with their juicy, slightly sweet flesh and golden skin, are a particular favorite. I was lucky to receive two bags of these freshly picked little gems and set out to bake with them.
I’ve been imagining a dessert that pairs lemon with pine nuts for a long time. I love simple cakes that deliver big flavor and can be made with just a bowl and a whisk. I didn’t want to complicate the cake itself, so I developed a buttery toasted pine nut crumble to top it—crisp and nutty, it complements the bright lemon cake without overwhelming it.
The cake has vivid lemon flavor and a dense yet tender crumb. It’s perfect for breakfast, afternoon tea, or a secret midnight slice.
Meyer Lemon Yogurt Cake with Toasted Pine Nut Crumble
Makes one 9-inch cake
Inspired by a classic lemon yogurt cake, this version highlights Meyer lemons and a toasted pine nut crumble for texture and flavor.
For the crumble:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon salt
1/3 cup pine nuts, toasted and roughly chopped
4 tablespoons cold butter, cut into small pieces
zest of one Meyer lemon
For the cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Greek yogurt
3/4 cup granulated sugar
3 large eggs
zest and juice of two Meyer lemons
1/2 teaspoon vanilla extract
1/3 cup vegetable oil
Preheat the oven to 350°F (175°C). Generously butter and flour a 9-inch springform pan. Lightly toast the pine nuts in a dry skillet over medium-high heat for 3 to 5 minutes, until they are lightly browned and fragrant. Let them cool, then chop them roughly.
In a small bowl combine the flour, brown sugar, salt, and chopped pine nuts for the crumble. Use your fingers to rub the cold butter into the dry ingredients until large clumps form. Chill the crumble in the refrigerator while you prepare the cake batter.
In a medium bowl whisk together the flour, baking powder, and salt. In a larger bowl whisk the Greek yogurt, sugar, eggs, lemon zest and juice, vanilla, and oil until well combined. Gently fold the dry ingredients into the wet mixture until just incorporated. Pour the batter into the prepared pan and sprinkle the chilled crumble evenly over the top.
Bake for about 55 minutes, or until a tester inserted into the center comes out clean and the top is lightly golden. Allow the cake to cool before removing it from the pan and slicing.