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Meyer Lemon Upside-Down Cake

blood and meyer

I made this sweet and tangy cake for a cooking class last week. Since I needed to serve 18 people, I made two cakes, one ahead of time and one in front of the students. For the class cake, I used one Meyer lemon and one blood orange. We decided to serve thin slices from each cake and the students loved them both but especially the the mixed citrus cake.

Either way, this is a simply lovely dessert.

upside down meyer lemon cake

Meyer Lemon Upside-Down Cake

1 ½ sticks unsalted butter, room temperature and divided
3/4 cup plus 2 tablespoons light brown sugar
2 Meyer lemons, sliced paper-thin crosswise, seeds discarded
1 ½ cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
2 large eggs, separated
3/4 cup milk
1/4 teaspoon cream of tartar

Preheat the oven to 350 degrees.

melt butter
Set a 9-inch nonstick cake pan over medium heat. Add 4 tablespoons (1/2 stick) of the butter.

butter sugar

Once the butter is melted, stir in the brown sugar until dissolved, about 1 minute. Remove from the heat.

lemon on sugar

Arrange the lemon slices decoratively in the melted brown sugar.
whisk flour

In a medium bowl, whisk the flour with the baking powder and salt, set aside. In a clean bowl of an electric mixer fitted with a clean whisk attachment, beat the egg whites with the cream of tartar at high speed until firm peaks form, set aside.

sugar and eggs
In another bowl of an electric mixer fitted with the paddle, beat the remaining 8 tablespoons (1 stick) of butter with the sugar until light and fluffy. On low speed, beat in the vanilla and the egg yolks, one at a time.

egg whites

On low speed, beat in the dry ingredients in 3 batches, alternating with the milk.

flour and milk
Fold one-third of the beaten whites into the batter to lighten the mixture and then gently fold in the rest.

pour over lemons
Scrape the batter into the prepared pan.

smooth the top

Use an offset spatula to smooth the top 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 minutes and then carefully invert onto a plate.
blood and meyer

Serve warm or at room temperature.

Serves 8 to 10


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4 comments

1 Marissa { 05.10.16 at 6:41 AM }

YUM! My dream!

2 Linda Hopkins { 05.10.16 at 9:37 AM }

Marissa, your most recent comment is comment number 4,800 on this site! I love you! xoox

3 kelly { 05.10.16 at 12:47 PM }

Linda – that looks so yummy!
With the lemon, the piñata, etc — you are the amazing baker!!!
I am always in awe of your creations!

4 Linda Hopkins { 05.13.16 at 8:19 AM }

<3 Kelly! thanks sweetness!

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