Meyer Lemon-Cranberry Buckle Unverified!

Yield: 8-10 servings
The buckle is a cake with lovely streusel topping. Looks gorgeous.



  • 1/4 cup + 2 Tbl all-purpose flour
  • 1/4 cup + 2 Tbl sugar
  • 1/4 tsp kosher salt
  • 4 Tbl unsalted butter, cold


  • 1 3/4 cup all-pupose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup unsalted butter, at room temperatore
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 Tbl Meyer lemon juice
  • 1 Meyer lemon, zested
  • 3/4 cup whole milk yogurt
  • 8 oz cranberries, fresh or thawed


Preheat oven to 350F. Butter 9" cake pan.

Topping: Combine flour, sugar and salt and rub in the butter by hand until the mixture becomes crumbly. Refrigerate until needed.

Cake: Cream together butter and sugar before adding eggs one at a time. Incorporate vanilla, lemon juice and zest, and yogurt. Mix on low speed until ingredients are just combined and a bit lumpy.

Evenly smooth batter into pan and evenly cover with struesel. Bake until no longer jiggly, 55-65 minutes. Cake will be moist and may not pass toothpick test.

Let atand for 15 minutes before serving.