Ingredients for Lemon Upside Down Cake
- Lemons
- Unsalted Butter
- Light Brown Sugar
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Granulated Sugar
- 1 tablespoon lemon zest
- 2 large eggs
- Pure Vanilla Extract
- 1/2 cup milk
- Cream Of Tartar
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How to Make Lemon Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
- In a saucepan over medium heat, combine the butter, sugar, and lemon juice. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is slightly thickened.
- Pour the lemon-butter mixture into the prepared pan and arrange the lemon slices evenly over the top.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the eggs, milk, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter over the lemon slices in the pan.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. The caramel sauce will be on top.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
128g
Fat
58g
Carbs
17g
