Lemon Upside-Down Cake

This Lemon Upside-Down Cake is a delightful fusion of tangy citrus and sweet, spiced cake. Featuring caramelized lemon slices atop a moist, aromatic base, it’s a visually stunning dessert that offers a burst of flavor in every bite. Perfect for both casual gatherings and formal occasions, this cake is sure to impress.

Why You’ll Love This Recipe

• Visually Appealing: The caramelized lemon slices create an elegant and eye-catching top layer.
• Flavorful Combination: The tartness of lemons balances beautifully with the sweetness of the spiced cake.
• Moist Texture: The cake’s moist crumb ensures a delightful mouthfeel.
• Aromatic Spices: Infused with ginger, nutmeg, and cardamom, the cake offers a warm and inviting aroma.
• Versatile Serving Options: Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter
• Brown sugar
• Meyer lemons
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground ginger
• Ground nutmeg
• Ground cardamom
• Granulated sugar
• Large eggs
• Vanilla extract
• Whole milk
• Lemon zestThe Guardian+1Half Baked Harvest+1Food Network+6Just One Cookbook+6Martha Stewart+6

Directions

1. Preheat your oven to 350°F (175°C).
2. Place the butter in a 9-inch round cake pan and melt it in the oven. Once melted, sprinkle the brown sugar evenly over the butter.
3. Arrange thinly sliced Meyer lemons over the brown sugar layer, slightly overlapping them.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, nutmeg, and cardamom.
5. In a separate large bowl, beat the granulated sugar and eggs until light and fluffy. Add the vanilla extract, milk, and lemon zest, mixing well.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Pour the batter over the arranged lemon slices in the pan, spreading it evenly.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
10. Let the cake cool completely before serving.

Servings and Timing

• Servings: 8
• Preparation Time: 20 minutes
• Cooking Time: 45-50 minutes
• Total Time: Approximately 1 hour 10 minutesAllrecipes+32The Novice Chef+32Dee & Sweets+32Price Chopper+4Compost and Cava+4titanfarms.com+4

Variations

• Citrus Options: Substitute Meyer lemons with regular lemons, oranges, or grapefruits for different flavors.
• Spice Adjustments: Modify the spice blend to your preference, perhaps adding cinnamon or allspice.
• Gluten-Free: Use a gluten-free flour blend to accommodate dietary restrictions.
• Mini Cakes: Prepare in muffin tins for individual servings.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheating: Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes.

FAQs

What makes Meyer lemons different from regular lemons?

Meyer lemons are a hybrid between regular lemons and mandarins. They are sweeter, less acidic, and have a thinner skin compared to regular lemons.

Can I use regular lemons instead of Meyer lemons?

Yes, you can use regular lemons. However, they are more acidic and tart, so you might consider adding a bit more sugar to balance the flavor.

How do I prevent the cake from sticking to the pan?

Ensure the pan is well-greased, and the brown sugar and butter layer is evenly spread. Allow the cake to cool for about 10 minutes before inverting it onto a plate.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it covered at room temperature or in the refrigerator.

Is it necessary to use all the spices listed?

No, the spices can be adjusted to your preference. You can omit or substitute them based on your taste.

Can I freeze the Lemon Upside-Down Cake?

Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.

What can I serve with this cake?

This cake pairs well with whipped cream, vanilla ice cream, or a dollop of Greek yogurt.

Can I use a different type of flour?

All-purpose flour is recommended, but you can experiment with whole wheat or gluten-free flour blends, keeping in mind that the texture may vary.

How thin should the lemon slices be?

Aim for slices about 1/8 inch thick to ensure they caramelize properly and are easy to cut through when serving.

Can I add nuts to the cake batter?

Yes, chopped nuts like almonds or pistachios can be added to the batter for added texture and flavor.

Conclusion

The Lemon Upside-Down Cake is a perfect blend of tart and sweet, offering a moist, spiced cake topped with beautifully caramelized lemon slices. Its elegant appearance and delightful flavor make it an excellent choice for any occasion. Whether served warm with a scoop of ice cream or enjoyed on its own, this cake is sure to impress.

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