Description
This Lemon Upside-Down Cake combines tangy caramelized lemon slices with a moist, spiced cake infused with ginger, nutmeg, and cardamom. Perfect for any occasion, it’s as beautiful as it is delicious.
Ingredients
Units
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- 4 tbsp unsalted butter
- 1/2 cup brown sugar
- 2–3 Meyer lemons, thinly sliced
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 tbsp lemon zest
Instructions
- Preheat oven to 350°F (175°C).
- Place butter in a 9-inch round cake pan and melt in the oven.
- Sprinkle brown sugar evenly over melted butter.
- Arrange lemon slices over the sugar in an overlapping pattern.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, nutmeg, and cardamom.
- In a large bowl, beat granulated sugar and eggs until light and fluffy.
- Add vanilla extract, milk, and lemon zest to the wet ingredients and mix well.
- Gradually stir in the dry ingredients until just combined.
- Pour batter over the lemon slices and spread evenly.
- Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a serving plate.
- Allow the cake to cool completely before serving.
Notes
- Substitute Meyer lemons with other citrus fruits for variation.
- Adjust spices to your preference or omit them.
- Use gluten-free flour for dietary needs.
- Store at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze for up to 3 months; thaw in refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg