If you enjoy a tart, citrusy dessert, this one is a must fix. If you like pucker-power, but with a sweet and sour finish, you need to make this cake! I’ve made a lemon upside down cake before (with almonds), but it was a PUDDING cake, not an upside down cake. So it’s similar. But different. This one is definitely in the style of the old-fashioned pineapple upside down cakes my mother used to make, with the canned pineapple rings and a maraschino cherry in the center of each ring. Remember those? Some of you may be too young to remember them – a favorite dessert from the 1950’s.
What I have right now is lots of Meyer lemons, with probably another 30 hanging on the tree yet. So last Sunday I decided to feature lemon in every possible way. It was in all but one thing I made. Really. In the lamb marinade, in the dressing on the grilled vegetable salad, in the dressing on the Syrian pita bread salad and in this dessert. We were celebrating our friend Bud’s birthday, and he’s a particular fan of lemon anything.
Recipe warning:
This cake is VERY tart – read notes carefully for adjustments if you use regular, rather than Meyer lemons.
First you make a lemony brown sugar layer in a large nonstick frying pan (a 10-inch preferably). You add the thinly sliced lemons (devoid of seeds, of course), butter and brown sugar. That gets boiled briefly, and you carefully place the lemon slices in a decorative manner. Then you make the batter. It contains lemon zest in it, but no lemon juice. You whip up the egg whites to lighten the batter – but it’s a bit difficult since you’re only using 2 egg whites – hardly enough. But it helps. Pour (if you can) or place small globs of the cake batter on top of the lemons, and I eventually used a dampened finger to spread the batter as best I could. There isn’t enough batter to completely cover the pan. If you look at the photo above you can see some little holes all over the cake – that’s where the juicy lemon layer oozed up through the cake. Or where I couldn’t quite spread the cake batter! So then it’s baked. Simply baked. When done, you let it rest 10 minutes, then carefully turn the pan over and let it sit. It took a couple of minutes before the cake slid out onto the serving plate.
Ideally, serve this warm. It wasn’t warm by the time I served it (I suppose I could have re-warmed it briefly, but I didn’t). And I added a big dollop of sweetened whipped cream. I happen to think that you NEED highly sweetened whipped cream for this because the cake is SO tart. But use your own judgment. If you use regular lemons, I think you might need even more sugar in the cake. Or more brown sugar in the glaze. Or sprinkle the finished cake with a little bit of granulated sugar – or some of that pretty larger-grained sugar I’ve seen in some places. Just be aware, this cake, although sweet, is also VERY tart. Everybody liked it, though. A LOT. I’d definitely make this again. Can’t wait to eat the leftovers, actually! With more sweetened whipped cream.
Lemon Upside-Down Cake
Recipe By: Adapted from Luscious Lemon Desserts,
by Lori Longbotham (read on AZ Cookbook blog)
Serving Size: 10
NOTES: This recipe abounds around the internet, so I don’t know who originated it. There are very minor differences in nearly every recipe I read. If you use regular lemons (rather than the Meyers, which are sweeter) you may want to use more brown sugar in the lemon layer (I suggest 2 more tablespoons). If you taste it just when you’re serving it – have a bowl of sugar nearby – and it’s too tart, just sprinkle the top of the cake with some granulated sugar. Powdered sugar would dissolve, so don’t use that. It’s important to slice the lemons VERY thinly. Do not use any slices that aren’t fully round as they’ll disintegrate when cooking them.
LEMON LAYER:
3 medium lemons — Meyers (see notes if using other lemons)
1/4 cup unsalted butter — (1 1/2 sticks) at room temperature
1/4 cup packed light brown sugar
CAKE:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup granulated sugar
3 tablespoons lemon zest — finely grated
2 large eggs — separated
1/4 teaspoon vanilla extract
1/2 cup milk
1. Position a rack in the middle of the oven and preheat the oven to 350F.
2. Trim the ends from the lemons and cut the fruit into slices 1/8 inch thick with a very sharp knife or a mandoline. Discard any seeds.
3. Melt 1/4 cup of the butter with the brown sugar in an ovenproof, non-stick 10-inch skillet over medium heat. Add the lemon slices, increase the heat to high, and boil, stirring, for 1 minute. Remove the skillet from the heat and arrange the slices in an orderly pattern in the bottom of the skillet.
4. Sift the flour, baking powder, and salt together into a medium bowl.
5. Beat 1/2 cup of butter with an electric mixer on medium speed in a large bowl until light and fluffy. Add the granulated sugar and zest and beat, scraping down the side of the bowl until light and fluffy. Add the egg yolks and vanilla and beat just until blended. Reduce the speed to low and add the flour mixture alternatively with the milk, scraping down the side of the bowl after each addition and beating just until blended
6. Beat the egg whites with clean beaters on medium speed in a large bowl until stiff peaks form. Add one quarter of the whites to the batter and fold in using a whisk or a rubber spatula. Continue to gently fold in the remaining whites, one quarter at a time, being careful no to overmix. The cake batter is a bit stiff, so be gentle as you add in the whipped whites.
7. Pour the batter over the lemon slices and gently smooth the top with a rubber spatula. If you have trouble “pouring,” spoon globs of the batter all over the lemon part and gently use your dampened finger to spread the batter to cover. The cake batter may not completely cover the lemon layer. Bake for 40 to 50 minutes, until the top is golden brown and a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes.
7. Loosen the edges of the cake with a rubber spatula all around, invert it onto a heat-proof serving platter, and leave the pan over the cake for 5 minutes. Remove the pan and serve the cake warm, cut into wedges, with more-than-usually sweetened whipped cream.
Per Serving: 316 Calories; 15g Fat (42.7% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 176mg Sodium.
A year ago: “Great Coffee Cake” by Marion Cunningham
Two years ago: Lemon Sponge Pudding

farida
said on March 10th, 2010:
Your cake looks so good! Glad you tried it. It’s one of my favorites too!
I really loved the tartness of it – with the leftovers I served some creme fraiche (sweetened a bit with powdered sugar) which was really good. Thanks for the recipe, Farida!