Upside Down Lemon Cake Recipe
Category: Desserts
Servings: 8
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients:
Ingredient | Amount |
---|---|
All-purpose flour | 120g |
Cornstarch (Maizena) | 120g |
Butter (softened) | 200g |
Granulated sugar | 200g |
Eggs | 170g (approximately 3 eggs) |
Lemons | 3 |
Lemon juice | 45g |
Lemon zest | 1 lemon |
Baking powder | 16g |
Additional sugar for topping | 100g |
Water | 35g |
Butter for greasing | 5g |
Instructions:
-
Prepare the Lemon Topping:
Start by thoroughly washing and drying the three lemons. Slice them into thin rounds, about 2-3 mm thick. Set aside. -
Prepare the Cake Pan:
Choose a round, slightly flared cake pan that is 22 cm in diameter at the top and 19.5 cm at the bottom. Lightly grease the pan with butter and sprinkle the bottom with the additional 100g of granulated sugar and the 35g of water. -
Arrange the Lemons:
Gently arrange the lemon slices in a spiral pattern on the bottom of the pan. Lay them closely together, slightly overlapping, to form a beautiful design. Once the bottom is covered, set the pan aside and allow it to cool slightly. -
Make the Cake Batter:
In a large bowl, sift together the all-purpose flour, cornstarch, and baking powder. This ensures there are no lumps and that the dry ingredients are evenly distributed. -
Cream the Butter and Sugar:
Using electric beaters, cream together the softened butter and 200g of granulated sugar in a separate bowl until the mixture is light and fluffy. This will take around 3-5 minutes of beating at medium speed. -
Incorporate the Eggs:
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat the mixture well after each addition. -
Flavor with Lemon:
Add the zest of one lemon and the 45g of lemon juice to the batter. Beat until fully mixed. -
Combine Wet and Dry Ingredients:
Gradually incorporate the sifted dry ingredients into the wet ingredients. Do this slowly, adding the flour mixture little by little, and continue mixing until everything is well combined. Be careful not to overmix. -
Finish the Batter:
Once the batter is smooth and uniform, pour it gently over the arranged lemon slices in the prepared pan. Use a spatula to spread the batter evenly over the surface, ensuring the batter completely covers the lemons. -
Bake the Cake:
Preheat your oven to 180°C (350°F) and bake the cake for 40-45 minutes. The cake is done when it is golden brown and a toothpick inserted into the center comes out clean. -
Cool and Serve:
Allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edges of the pan to loosen the cake. Invert the pan onto a serving plate, and gently lift it off. The lemon slices should now be beautifully caramelized and visible on top, forming the “upside-down” effect.
Tips:
- Make sure to let the cake cool slightly before flipping it over to avoid breaking the delicate lemon topping.
- You can use a larger or smaller pan depending on your preference, but adjust the baking time as necessary.
Nutritional Information (per serving):
Nutrient | Amount |
---|---|
Calories | 300 kcal |
Protein | 3g |
Carbohydrates | 40g |
Fat | 15g |
Saturated Fat | 9g |
Fiber | 1g |
Sugars | 30g |
Sodium | 50mg |
Enjoy this Upside Down Lemon Cake as a zesty, refreshing dessert for any occasion. The sweet-tart lemon slices on the bottom, caramelized to perfection, create a mouthwatering finish that pairs wonderfully with the light, fluffy cake.