lemon upside down cake
(1 rating)
This cake has wonderful flavor. My family loves it.
►
(1 rating)
Ingredients For lemon upside down cake
-
1 1/2 stickbutter, unsalted (softened)
-
1 clight brown sugar
-
2lemons (cut paper thin, crosswise) discard seed
-
1 1/2 call purpose flour
-
2 tspbaking powder
-
1/4 tspsalt
-
1 cgranulated sugar
-
1 tsppure vanilla extract
-
2 lgeggs, separated
-
3/4 clight half and half
-
1/4 tspcream of tartar
-
whipped cream (for topping)
How To Make lemon upside down cake
-
1Preheat the oven to 350°. Set a 9-inch nonstick cake pan over moderate heat. Add 4 tablespoons of the butter and when it is melted, stir in the brown sugar until dissolved, about 1 minute. Remove from the heat. Arrange the lemon slices in the melted brown sugar. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches, alternating with the milk. In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert it onto a plate. Serve warm or at room temperature with whipped cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT