Lemon Upside-Down Cake
Move over pineapple, this Lemon Upside-Down Cake "topped" with Meyer lemon slices is a sweet and tart dessert that looks as beautiful as it tastes!
Servings: 8 servings
Ingredients
Topping
- 2 Meyer lemons sliced thin, ⅛"
- ½ cup brown sugar
- 5 tbsp. unsalted butter
Cake
- 1 cup all purpose flour
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- ½ tsp. cinnamon ground
- ¼ tsp. ginger ground
- ½ cup unsalted butter softened
- ¾ cup white sugar
- 2 eggs
- ½ cup sour cream
- juice of 1 lemon
- zest of 1 lemon
Instructions
Topping
- In a small saucepan, melt butter. Add in brown sugar and whisk until combined. Remove from heat and add a pinch of salt & vanilla extract. Pour mixture into the bottom of 9 inch cake pan.
- To arrange the lemon slices, place one lemon slice in the center on top of the brown sugar mixture. Continue with the lemon slices slightly overlapping, making a circular pattern, until bottom is completely covered.
Lemon Cake
- Preheat oven to 350 degrees.
- In a mixing bowl, whisk together flour, baking powder, salt, cinnamon and ginger.
- In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
- Add sour cream, lemon juice & zest and mix well. Slowly add in dry ingredients and mix until just combined.
- Pour batter over lemon slices and bake 35-40 minutes until toothpick comes out clean.
- Let cake rest in pan for 5 minutes before inverting onto serving plate or tray.
- Serve with whipped cream or vanilla ice cream. Cover any leftover cake and store for 2-3 days at room temperature, or 3-4 days refrigerated.
Notes
- Meyer lemons are ideal for this recipe. They have a very thin skin that makes them perfectly edible. Meyer lemons are also slightly less tart than a regular lemon, and are often have a slight orange flavor.
- Regular lemons may be used for this recipe, but they must be sliced as thin as possible to ensure the rind isn't too tough to chew through.