Lemon Upside Down Cake

1
Mary Champion

By
@mcat49

This cake has wonderful flavor. My family loves it.

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • 1 1/2 stick
    butter, unsalted (softened)
  • 1 c
    light brown sugar
  • 2
    lemons (cut paper thin, crosswise) discard seed
  • 1 1/2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1 c
    granulated sugar
  • 1 tsp
    pure vanilla extract
  • 2 large
    eggs, separated
  • 3/4 c
    light half and half
  • 1/4 tsp
    cream of tartar
  • ·
    whipped cream (for topping)

How to Make Lemon Upside Down Cake

Step-by-Step

  1. Preheat 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.

Printable Recipe Card

About Lemon Upside Down Cake

Course/Dish: Cakes




Show 2 Comments & Reviews

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