Lemon Upside-Down Cake

“If you love lemons, what's not to like about this unusual lemon cake recipe that comes from the 2001 cookbook, Luschious Lemon Desserts”
READY IN:
1hr 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Make sure there is a rack in the middle of the oven & preheat oven to 350 degrees F.
  2. Trim ends from lemons & cut into slices 1/8" to 1/4" thick, discarding any seeds.
  3. In an ovenproof, nonstick 10" skillet over medium heat, melt unsalted butter with the brown sugar.
  4. Add lemon slices & increase heat to high. Boil & stir for 1 minute.
  5. Remove skillet from heat & arrainge slices in an attractive pattern in the bottom of the skillet.
  6. In a medium bowl, whisk together flour, baking powder & salt.
  7. In a large bowl, using an electric mixer on medium speed, beat the remaining 1/2 cup of butter until light & fluffy.
  8. Add granulated sugar & zest, again beating until light & fluffy (& scraping down the side of the bowl).
  9. Add egg yolks & vanilla & beat just until blended, then reduce speed to low & add flour mixture alternately with the milk, scraping down the side of the bowl after each addition. Beat until just blended.
  10. In a large clean bowl, beat egg whites with clean beaters on medium speed until just foamy, then increase speed to medium-high & add cream of tartar, beating just until egg whites form stiff peaks.
  11. Add 1/4 of the whites to the batter & fold in using a whisk or rubber spatula ~ Continue to gently fold in the whites, 1/4 at a time, being careful not to overmix.
  12. Pour batter over lemon slices & gently smooth the top, then bake 45-50 minutes or until top is golden brown & a wooden pick inserted in the center comes out clean.
  13. Let cool in the pan on wire rack for 10 minutes.
  14. Loosen edge of cake with a rubber spatula all around, then invert it onto a serving platter, leaving the pan over the cake for 5 minutes.
  15. Remove pan & serve cake warm, cut into wedges.

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