Lemon Upside Down Cake Recipes

BLUEBERRY-LEMON UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon zest before mixing batter; pour over marshmallows., Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.

MEYER LEMON UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Rub bottom and sides of an 8-inch cake pan with 2 tablespoons butter and sprinkle bottom with sugar. Thinly slice lemons and remove seeds. Arrange lemon slices in concentric circles over brown sugar. Set aside.
• In a food processor, pulse almonds until finely ground. Add baking soda and salt, and pulse to combine. In a medium bowl, whisk together egg yolks and honey. Stir in almond mixture.
• Beat egg whites until doubled in volume (but do not form soft peaks). Gently fold whites into almond mixture until just combined. Transfer batter to prepared cake pan.
• Bake until top is deep golden brown and a skewer inserted into middle comes out clean, 30 to 35 minutes. Let cool in pan for 5 minutes. Carefully turn out onto a serving plate. Serve warm or at room temperature. Slice with a serrated knife.

LEMON UPSIDE-DOWN CAKE

Steps:

• Make sure there is a rack in the middle of the oven & preheat oven to 350 degrees F.
• Trim ends from lemons & cut into slices 1/8" to 1/4" thick, discarding any seeds.
• In an ovenproof, nonstick 10" skillet over medium heat, melt unsalted butter with the brown sugar.
• Add lemon slices & increase heat to high. Boil & stir for 1 minute.
• Remove skillet from heat & arrainge slices in an attractive pattern in the bottom of the skillet.
• In a medium bowl, whisk together flour, baking powder & salt.
• In a large bowl, using an electric mixer on medium speed, beat the remaining 1/2 cup of butter until light & fluffy.
• Add granulated sugar & zest, again beating until light & fluffy (& scraping down the side of the bowl).
• Add egg yolks & vanilla & beat just until blended, then reduce speed to low & add flour mixture alternately with the milk, scraping down the side of the bowl after each addition. Beat until just blended.
• In a large clean bowl, beat egg whites with clean beaters on medium speed until just foamy, then increase speed to medium-high & add cream of tartar, beating just until egg whites form stiff peaks.
• Add 1/4 of the whites to the batter & fold in using a whisk or rubber spatula ~ Continue to gently fold in the whites, 1/4 at a time, being careful not to overmix.
• Pour batter over lemon slices & gently smooth the top, then bake 45-50 minutes or until top is golden brown & a wooden pick inserted in the center comes out clean.
• Let cool in the pan on wire rack for 10 minutes.
• Loosen edge of cake with a rubber spatula all around, then invert it onto a serving platter, leaving the pan over the cake for 5 minutes.
• Remove pan & serve cake warm, cut into wedges.

LEMON UPSIDE DOWN CAKE

Steps:

• Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use.
• Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside.
• Heat the oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside.
• Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time.
• Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.
• Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife.

LEMON BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
• Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
• Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
• Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
• Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.

LEMON UPSIDE DOWN CAKE

Steps:

• 1. Cut 3 of the lemons into one-eighth-inch thick slices. Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use. 2. Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of the skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside. 3. Heat the oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside. 4. Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time. 5. Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended. 6. Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife.