Imagine a dessert that transforms ordinary ingredients into a breathtaking culinary masterpiece - that's exactly what this Meyer Lemon Upside Down Cake promises! With its stunning caramelized lemon topping and moist, tender crumb, this cake isn't just a dessert; it's an experience that will transport your taste buds to a world of citrusy delight. Whether you're a baking novice or a seasoned pro, this recipe guarantees a showstopping treat that looks as incredible as it tastes, making every slice a moment of pure culinary bliss.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 2-3 Meyer lemons, thinly sliced
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly.
- In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Add brown sugar and stir until it creates a smooth caramel-like mixture.
- Pour the butter and brown sugar mixture evenly into the prepared cake pan, spreading it to cover the bottom completely.
- Arrange the thinly sliced Meyer lemons in a decorative pattern on top of the caramel mixture, covering the entire bottom of the pan.
- In a large mixing bowl, combine all-purpose flour, sugar, baking powder, and salt. Whisk together until well incorporated.
- In a separate bowl, beat the eggs and milk together until fully combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until a smooth cake batter forms. Be careful not to overmix.
- Carefully pour the cake batter over the arranged lemon slices, ensuring an even distribution.
- Place the cake pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Place a large serving plate over the cake pan and carefully invert the cake, allowing the lemon topping to rest on top of the cake.
- Gently lift the pan, ensuring all the caramelized lemon slices remain attached to the cake.
- Allow the cake to cool completely before serving. Serve at room temperature and enjoy the vibrant Meyer lemon flavor.
Tips
- Choose ripe, vibrant Meyer lemons for the most intense and sweet-tart flavor profile.
- Slice lemons uniformly thin to ensure even caramelization and beautiful presentation.
- Use room temperature eggs and milk for smoother batter integration.
- Don't overmix the batter - stop mixing as soon as ingredients are just combined to keep the cake tender.
- Let the cake cool for exactly 10 minutes before inverting to prevent sticking and maintain the lemon pattern.
- For extra shine and flavor, brush the inverted cake with a light syrup made from lemon juice and sugar.
- Serve at room temperature to maximize the cake's flavor and texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
