The first weekend of 2012 delivered freshly shucked oysters, crisp California wine, warm sunshine, and excellent company. It was a short escape filled with simple pleasures: seafood by the water, a cozy fire at night, plenty of burritos, and a bounty of backyard Meyer lemons waiting to be put to good use.
The weekend also included warm fires, an abundance of good food, and a pile of vibrant Meyer lemons, perfect for baking. These lemons are a highlight of California gardening: golden-skinned, juicy, and slightly sweeter than typical lemons, they lend a delicate fragrance and bright flavor to baked goods.
I had been thinking for a while about pairing lemon with pine nuts in a baked item. I appreciate simple cakes that are full of flavor yet uncomplicated—often made with just a whisk and a bowl. I wanted the cake itself to stay clean and tender while adding a contrasting buttery, nutty crumble on top. The result is a cake with a bright lemon profile and a toasted pine nut topping that adds texture and richness without overwhelming the cake.
This loaf-style cake has a dense yet tender crumb with fresh lemon flavor from both zest and juice. It works equally well for a morning treat, as a companion to afternoon tea, or as a comforting late-night snack. The toasted pine nut crumble gives a nutty contrast and a buttery crunch that pairs beautifully with the lemony cake beneath.
Meyer Lemon Yogurt Cake with Toasted Pine Nut Crumble
Makes one 9-inch cake
For the crumble:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon fine salt
1/3 cup pine nuts, toasted and roughly chopped
4 tablespoons cold unsalted butter, cut into small pieces
zest from one Meyer lemon
For the cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup plain Greek yogurt
3/4 cup granulated sugar
3 large eggs
juice and zest from 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, or line and grease a similar-sized baking pan. Lightly toast the pine nuts in a dry skillet over medium-high heat for about 3 to 5 minutes, stirring frequently, until they are fragrant and just turning golden. Remove from heat, let cool briefly, and chop roughly.
In a small bowl, combine the flour, brown sugar, salt, and chopped pine nuts. Rub the cold butter into the mixture with your fingertips until large clumps form. Stir in the lemon zest and 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 large bowl whisk the Greek yogurt, sugar, eggs, lemon zest and juice, vanilla, and oil until smooth and evenly combined. Gently fold the dry ingredients into the wet mixture until just incorporated; do not overmix. Pour the batter into the prepared pan and evenly sprinkle the chilled crumble over the top.
Bake in the preheated oven for about 55 minutes, or until a toothpick or cake tester inserted into the center comes out clean and the top is lightly golden. Allow the cake to cool in the pan for 10 to 15 minutes, then release the springform or transfer the cake to a wire rack to cool further. The crumble will retain its crispness and the cake will develop more flavor as it cools.
