Zutaten für Lemon Upside Down Cake
- Lemons
- Butter
- Light Brown Sugar
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla bean paste
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
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Zubereitung von Lemon Upside Down Cake
- Preheat oven to 350°F (175°C).
- Cut 3 lemons into 1/8-inch thick slices. Remove seeds and set aside (approximately 30 slices).
- Grate 1 teaspoon of zest from the remaining lemon. Set aside.
- Melt 4 tablespoons (1/2 stick) of butter in a 10-inch cast iron skillet or ovenproof sauté pan over medium heat.
- Brush the sides of the skillet with a small amount of melted butter.
- Add 1 cup packed brown sugar to the skillet and stir until moistened with the butter. Spread evenly over the bottom of the skillet.
- Arrange the lemon slices, slightly overlapping, on top of the brown sugar.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, cream together 6 tablespoons (¾ stick) unsalted butter and 1 teaspoon vanilla bean paste using an electric mixer until light and fluffy.
- Gradually add 1 cup granulated sugar and the grated lemon zest, beating until well combined.
- Beat in 2 large eggs one at a time.
- In two additions, alternately add the dry ingredients and ½ cup milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter evenly over the lemon slices in the skillet.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the skillet for 5 minutes before inverting it onto a serving platter.
- Serve warm and enjoy!
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
13 g
Zucker
154g
Fett
40g
Kohlenhydrate
21g
