Upside-down lemon cake

Name: Upside-down lemon cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: Type 00 flour 1 cup; Cornstarch 1 cup; Butter at room temperature 7 oz; Sugar 1 cup; Eggs (about 3) 6 oz; Lemons whole 3; Lemon juice 3 tbsp; Lemon peel 1; Baking powder 3 ½ tsp; Sugar ½ cup; Water 2 ½ tbsp; Butter 1 tsp

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502

Calories per serving

Vegetarian

Energy Kcal 502
Carbohydrates g 67.8
of which sugars g 41.3
Protein g 4.9
Fats g 23.4
of which saturated fat g 13.23
Fiber g 2.5
Cholesterol mg 145
Sodium mg 36

Difficulty: Average
Prep time: 20 min
Cook time: 50 min
Serving: 8
Cost: Low

PRESENTATION

Upside-down lemon cake is this really, really delightful mix of old-school charm and a hint of showmanship. I mean, this lemon upside-down cake totally draws from French traditions. It's where fruit gets all fancy, artfully arranged under a layer of golden, syrupy caramel. And here's the thing, what you end up with is a cake that looks as good as it tastes. It's got a tender crumb just soaking up those bright, juicy flavors of fresh lemons. Flipping it over? It's like unwrapping a present, really.

The lemon cake recipe is known for its perfect sweet and tart balance. Makes each bite pop. Some people go for Meyer lemons—they're milder—but the classic tart ones are just as good. No question. And you know what? Feel free to experiment beyond just lemon! People often mix in peaches, pineapples, mandarins, or even bananas. Depends on what's in season or what's lying around. So versatile. Always ends up looking moist and impressively delicious, no matter which fruit you pick.

For an afternoon treat, a slice of upside-down lemon cake goes beautifully with coffee or tea. And if you want it fancier for dessert, just add some vanilla ice cream. Seriously good. Plus, the caramelization step? That's where the magic happens. Gives the fruit this tangy, almost candy-like edge. Makes it hard to resist, for sure.

There's something genuine about a homemade lemon cake like this; you can taste the freshness of the fruit—it is awesome—the soft texture, and the love that goes into making it. Whether you're new to baking or just want an easy lemon cake that looks like you spent ages on it, this twist really never disappoints.

INGREDIENTS

502

Calories per serving

Ingredients (for a 9 x 7.5 inch pan): Type 00 flour 1 cup (120 g); Cornstarch 1 cup (120 g); Butter 7 oz (200 g) - at room temperature; Sugar 1 cup (200 g); Eggs 6 oz (170 g) - (about 3); Lemons 3 - whole; Lemon juice 3 tbsp (45 g); Lemon peel 1; Baking powder 3 ½ tsp (16 g)

for the caramel: Sugar ½ cup (100 g); Water 2 ½ tbsp (35 g); Butter 1 tsp (5 g)

Preparation

How to prepare Upside-down lemon cake

To make the upside-down lemon cake, first wash and dry the 3 lemons well, then cut them into slices 1/8 inch thick 1. In a flared pan measuring 9 inches at the edge and 7.5 inches at the bottom, pour the sugar and water 2, and bring to a boil to caramelize. When the syrup turns amber, add 1 tsp of butter 3 and swirl the pan to mix it, then turn off the heat.

Arrange the lemon slices on the bottom 4, close to each other, slightly overlapping to create a spiral 5. Let cool and prepare the batter: in a bowl, sift the flour and starch 6.

Sift the baking powder as well 7 and set aside. In a bowl, place the room temperature butter cut into pieces and add the sugar 8. Beat the mixture with an electric whisk 9.

Incorporate the eggs 10, then flavor with the lemon zest 11 and its juice 12.

When the batter is well mixed, gradually incorporate the dry ingredients, continuing to beat with the whisk 13. Once the flour is absorbed, the batter is ready 14, so pour it into the pan 15.

Level the surface with a spatula 16 and bake in a preheated static oven at 356°F for 45 minutes on the middle rack. Once baked, remove the cake 17 and invert it while still hot onto a serving plate, being careful not to burn yourself. Let the upside-down lemon cake cool before serving 18.