Description
This Meyer Lemon Upside-Down Cake is a perfect blend of sweetness and zing. Made with fresh lemons and simple ingredients, it’s an easy dessert that brings joy to any gathering.
Ingredients
Scale
- 1-2 Meyer lemons thinly sliced
- 3 tablespoons granulated sugar
- 1 ½ cup flour
- ⅔ cup almond flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 cup granulated sugar
- 6 tablespoons oil
- ¾ cup milk
- ¼ cup lemon juice
- 2 teaspoons lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-inch round cake pan or springform pan and line the bottom with parchment paper, greasing the top as well.
- Wash, dry, and slice the Meyer lemons into very thin (⅛-inch) slices, ensuring seeds are removed.
- Sprinkle 3 tablespoons of granulated sugar on the base of the cake pan. Arrange a single layer of lemon slices on top of the sugar, slightly crowding them.
- In a medium bowl, mix the all-purpose flour, almond flour, salt, and baking powder, whisking until well combined.
- In a large bowl, combine 1 cup of granulated sugar and oil, whisking to blend thoroughly.
- Add milk, lemon juice, and lemon zest to the sugar mixture, whisking until the sugar dissolves completely.
- Incorporate the flour mixture into the wet ingredients, whisking until no lumps remain.
- Pour the batter into the prepared baking pan and shake gently to level it.
- Bake for 40-45 minutes, or until a skewer comes out clean when inserted into the center.
- Allow the cake to cool completely in the pan. Invert to remove the parchment paper.
Notes
For enhanced flavor, consider adding a dash of vanilla extract.
Serve with whipped cream or vanilla ice cream for a delightful finish.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 1.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg