Serves 8
105 min
Lemon Upside-Down Cake
Recipe GLPR0d7512a6c12ed6
A stunning dessert featuring candied lemon slices caramelized in brown sugar and butter, topped with a tender, light sponge cake made with separated eggs and fresh lemon zest. The cake is baked upside-down so when inverted, the glossy fruit topping becomes the beautiful presentation.
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Ingredients
3 large lemons, thinly sliced and seeded
¼ cup (½ stick) unsalted butter
¾ cup firmly packed light brown sugar
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 tablespoons freshly grated lemon zest
2 large eggs, separated
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk
½ teaspoon pure vanilla extract
¼ teaspoon cream of tartar
Directions
Slice the lemons thinly into rings about ¼ inch thick, discarding any seeds as you work. Lay the slices on paper towels to absorb excess moisture for a few minutes.
Preheat your oven to 350°F. In a 10-inch cast-iron skillet, melt the ¼ cup butter over low heat. Once melted, stir in the brown sugar until completely combined and smooth.
Add the lemon slices to the skillet, increase heat to medium-high, and bring the mixture to a boil. Cook the lemon slices for 2 minutes, then remove from heat.
Arrange the lemon slices in the skillet in a slightly overlapping pattern to cover the bottom, creating an even layer.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In another small bowl, stir the milk and vanilla extract together and set aside.
In a large bowl with an electric mixer on medium speed, cream the room-temperature butter with the lemon zest for about 1 minute until light and smooth. Gradually add the granulated sugar, one tablespoon at a time or in a slow stream, beating for 4 to 8 minutes until the mixture is pale yellow and fluffy. Stop occasionally to scrape the bowl and paddle.
Add the egg yolks one at a time, beating on medium speed for about 1 minute after each addition until fully incorporated before adding the next yolk.
With the mixer on low speed, add about one-third of the flour mixture and mix just until almost completely blended. Scrape the bowl, then add about half of the milk mixture and blend just until combined. Scrape again, then alternate the remaining flour and milk mixture, ending with the last portion of flour. Mix just until blended and do not overmix.
In a separate medium bowl with clean beaters, beat the egg whites with the cream of tartar on medium-high speed until stiff peaks form.
Using a balloon whisk or large rubber spatula, gently fold about one-third of the beaten egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites until just combined.
Pour the batter evenly over the lemon slices in the skillet, using the back of a spoon or rubber spatula to spread it smoothly to the edges.
Bake in the preheated 350°F oven for 35 to 45 minutes, until a toothpick inserted in the center comes out clean. The cake should be golden brown.
Remove the skillet from the oven and place it on a wire rack to cool for 5 minutes.
Run a thin kitchen knife around the edges of the skillet to loosen the sides of the cake. Place a serving plate on top of the skillet and carefully invert so the cake flips onto the plate. Leave the skillet in place for 1 to 2 minutes to allow the syrup to drip onto the cake, then gently lift the skillet away. If any lemon slices remain stuck to the skillet, carefully remove them and arrange on top of the cake.
