Description
Meyer Lemon Upside-Down Cake is a delightful dessert that captures the essence of sunny citrus. This scrumptious cake features sweet and tangy Meyer lemons beautifully caramelized atop a moist, buttery base, creating a perfect balance of flavor and texture. Ideal for gatherings or a cozy afternoon treat, this cake promises to brighten any occasion with its vibrant taste and nostalgic charm.
Ingredients
Scale
- 3 medium Meyer lemons, thinly sliced
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 large eggs, room temperature
- 1/2 cup whole milk
- Pinch of salt
Instructions
- Preheat your oven to 350?F (175?C) and grease a round cake pan.
- Arrange lemon slices in the bottom of the pan and sprinkle with 1/4 cup of sugar.
- In a saucepan, melt remaining sugar with butter over medium heat until golden brown; pour over lemons.
- In a bowl, cream together butter and remaining sugar. Add eggs one at a time, mixing well.
- Stir in milk and lemon juice until combined. In another bowl, whisk flour, baking powder, and salt; fold into wet mixture until just combined.
- Pour batter over the lemon slices and bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Allow to cool slightly before inverting onto a serving plate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg