LEMON NUT UPSIDE DOWN CRUNCH CAKE

Nancy J. Patrykus

By
@Finnjin

This is one of my long saved recipes from an old church cook book, published 65 years ago!
If you are a lemon aficionado this cake is for you!
I have tweaked it, and improved it with a few minor changes, for spring 2013.
I put the nuts in the bottom of the cake pan, instead of in the cake. Then added grated lemon rind along with the lemon juice of one lemon. I also made a lemon glaze for over the top, after the cake is turned upside down so the nuts ended upon top.
It is a delectable light as a feather cake, and I am sure it will be one of your favorites. Enjoy.
Nancy.. May 31,2013


Featured Pinch Tips Video

Rating:

Comments:

Serves:

Family or guests

Prep:

15 Min

Cook:

55 Min

Ingredients

3/4 c
butter
1-1/2 c
sugar
3 c
eggs....well beaten
3
flour
3 tsp
baking powder
1/2 tsp
salt
1 c
milk
1
lemon........the juice and grated rind
1 c
.......chopped nuts
--------
glaze: powdered sugar, yellow food coloring & lemon flavoring and couple drops of water. mix * pour on top the cake.
info: you will need no vanilla in the cake batter ..for a true lemon flavor.

Directions Step-By-Step

1
Cream b utter till light.
Gradually add in the sugar, until light & fluffy.
TIP ONE:
To measure butter,(even shortening)
say for 3/4 cup .
Put water in a measuring cup up to the 1-1/4 cup mark, then add butter until the water reaches the 2 cup mark. Be sure to submerge the butter under the water. Then pour off the water, and add your butter to the recipe.!
2
Add beaten eggs one at a time, blend well.
TIP TWO:
Occasionally you will get a spoiled egg, and if you break the eggs into your batter.
You would have to through it all away.
But if you BREAK EACH EGG into a separate bowl, then if it is good, add it to your batter. Break and add each egg ..one at a time.
3
Put all the dry ingredients into a bowl.
Mix well.
Measure the milk.
Add milk and dry ingredients to the creamed mixture.
TIP THREE:
If you get into the habit, to SIFT the dry ingredients together, you will find there is a huge difference to the finished recipe.
Your cakes will be lighter, higher and fluffier.
TIP FOUR::
You don't have a sifter ???? Poor baby...use a metal mesh strainer. It will work just as well! Just measure your dry ingredients into the sifter or strainer.
TIP FIVE:
You can sift powdered sugar on top of cakes this way also!
4
Chop the nuts. Put the nuts into the bottom of a greased Bundt cake pan.
Grandma always used a hammer to chop the nuts.!!!...LOL
(and pliers to pull a loose tooth)..OUCH!
TIP SIX:
I have a grinder, but it just as easy to put the nuts in a zip lock plastic bag, and crush with a rolling pin.
TIP SEVEN:
No rolling pin???
Not to worry, use the side of a drinking
glass.. and roll away!
5
Grate the yellow rind from a lemon.
Careful not the bitter white part.
Then add all the juice and grated lemon rind to the batter from the lemon.
TIP EIGHT:
If you roll the lemon a few times on the counter it will release the juice easier for you.
6
Heat the oven to 350F.
Pour batter into the cake pan.
Bake for 55 minutes to 1 hour.
7
Remove from oven, cool on a wire rack for
10 minutes only.
Then turn the pan upside down on the wire rack.
Let cool again, on the wire rack.
8
The cut cake... with lemon glaze, or you can just powder with confectioners sugar..
Your choice.
9
TIP NINE:
If you have an electric garbage
disposal in your sink
(not the dog!) LOL
just cut the up lemon or orange rinds and grind them up!!!...for a sweet smelling disposal.
I hope you liked the added tips..
Their are many younger cooks out there.
These tips, might be appreciated.

About this Recipe