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Meyer Lemon Upside-Down Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 20 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This delightful Meyer Lemon Upside-Down Cake features a caramelized citrus topping with tender, moist cake underneath. The vibrant tartness of Meyer lemons perfectly balances the sweetness, creating a refreshing yet indulgent dessert that’s ideal for any occasion.

Ingredients

Units Scale

Topping and Caramel

  • 3 medium Meyer lemons, thinly sliced
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar, divided

Cake Batter

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • Pinch of salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a round cake pan thoroughly to prevent sticking.
  2. Arrange Lemon Slices and Sugar: Neatly arrange the thinly sliced Meyer lemons on the bottom of the prepared pan and sprinkle evenly with 1/4 cup of the granulated sugar to create the base caramel layer.
  3. Create Caramel Sauce: In a saucepan over medium heat, melt the remaining 3/4 cup sugar together with the softened butter, stirring until the mixture turns a rich golden brown color. Carefully pour this caramel over the lemon slices in the pan.
  4. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and the remaining sugar until light and fluffy. Then add the eggs one at a time, beating well after each addition to ensure full incorporation.
  5. Combine Wet and Dry Ingredients: Stir in the milk and lemon juice until blended. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
  6. Pour Batter and Bake: Pour the cake batter evenly over the caramel and lemon slices in the pan. Bake in the preheated oven for 30-35 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
  7. Cool and Invert: Let the cake cool slightly for about 10 minutes. Then carefully invert onto a serving plate to reveal the beautiful caramelized lemon topping. Serve warm or at room temperature.

Notes

  • Use room temperature eggs and butter for better batter incorporation.
  • If Meyer lemons are unavailable, regular lemons can be substituted but will have a more tart flavor.
  • Ensure the caramel is golden brown and not burnt to avoid bitterness.
  • The cake is best enjoyed the day it’s made but can be stored covered at room temperature for up to 2 days.

Find it online: https://yumrecipesfood.com/meyer-lemon-upside-down-cake-recipe/