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Lemon Upside-Down Cake

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This Lemon Upside-Down Cake combines tangy caramelized lemon slices with a moist, spiced cake infused with ginger, nutmeg, and cardamom. Perfect for any occasion, it’s as beautiful as it is delicious.

Ingredients

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  • 4 tbsp unsalted butter
  • 1/2 cup brown sugar
  • 2–3 Meyer lemons, thinly sliced
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 tbsp lemon zest

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Place butter in a 9-inch round cake pan and melt in the oven.
  3. Sprinkle brown sugar evenly over melted butter.
  4. Arrange lemon slices over the sugar in an overlapping pattern.
  5. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, nutmeg, and cardamom.
  6. In a large bowl, beat granulated sugar and eggs until light and fluffy.
  7. Add vanilla extract, milk, and lemon zest to the wet ingredients and mix well.
  8. Gradually stir in the dry ingredients until just combined.
  9. Pour batter over the lemon slices and spread evenly.
  10. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
  11. Cool in the pan for 10 minutes, then invert onto a serving plate.
  12. Allow the cake to cool completely before serving.

Notes

  • Substitute Meyer lemons with other citrus fruits for variation.
  • Adjust spices to your preference or omit them.
  • Use gluten-free flour for dietary needs.
  • Store at room temperature for 2 days or refrigerate for up to 5 days.
  • Freeze for up to 3 months; thaw in refrigerator before serving.

Nutrition

Find it online: https://tastyera.com/lemon-upside-down-cake/