UPSIDE DOWN LEMON CAKE
Recipe - Welcome
UPSIDE DOWN LEMON CAKE
00
Cook Time45 Minutes
Ingredients
4 Meyer lemons
10 tablespoons butter, room temperature
3/4 cup sugar, divided
5 eggs, separated
2 cups almond flour or ground, blanched almonds
2 tablespoons cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
2 large lemons
Directions
- Slice the lemons very thin and remove seeds. Line a 9-inch cake pan with parchment paper and spray the pan with nonstick spray. Melt two tablespoons of butter and pour into the cake pan. Sprinkle 1/4 cup sugar over the melted butter. Starting in the middle, arrange the lemon slices in a circular pattern on top of the melted butter and sugar.
- In a large mixing bowl beat the butter and sugar until pale and fluffy. Add the egg yolks, one at a time, fully incorporating each one before adding another. Slowly mix in the almond flour, cornstarch, baking powder and salt. Zest and juice the lemons and add to the batter.
- In another bowl, whip the egg whites until creamy with stiff peaks. Add 1/3 of the whipped egg whites to the batter and stir to incorporate. Fold in the remaining 2/3 of egg whites. Careful not to lose volume in the egg whites. Spoon the batter into the cake pan and level the top. Bake at 350 degrees for 40 to 50 minutes. Test the middle of the cake with a toothpick. Let cool in the pan for 10 minutes and turn out onto a cake plate.
0 minutes
Prep Time
45 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Fresh Lemon - 1 Each
$0.89
Brookshire's Salted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
Imperial Sugar Pure Cane, Extra Fine Granulated - 4 Pound
$4.29$1.07/lb
Brookshire's Jumbo Eggs - 12 Each
$4.79$0.40 each
King Arthur Baking Company Almond Flour - 16 Ounce
$11.49 was $12.49$0.72/oz
Bob's Red Mill Cornstarch, Premium Quality - 18 Ounce
$3.49$0.19/oz
Brookshire's Double Acting Baking Powder - 10 Ounce
$2.69$0.27/oz
Morton Salt - 26 Ounce
$1.99$0.08/oz
Fresh Lemon - 1 Each
$0.89
Directions
- Slice the lemons very thin and remove seeds. Line a 9-inch cake pan with parchment paper and spray the pan with nonstick spray. Melt two tablespoons of butter and pour into the cake pan. Sprinkle 1/4 cup sugar over the melted butter. Starting in the middle, arrange the lemon slices in a circular pattern on top of the melted butter and sugar.
- In a large mixing bowl beat the butter and sugar until pale and fluffy. Add the egg yolks, one at a time, fully incorporating each one before adding another. Slowly mix in the almond flour, cornstarch, baking powder and salt. Zest and juice the lemons and add to the batter.
- In another bowl, whip the egg whites until creamy with stiff peaks. Add 1/3 of the whipped egg whites to the batter and stir to incorporate. Fold in the remaining 2/3 of egg whites. Careful not to lose volume in the egg whites. Spoon the batter into the cake pan and level the top. Bake at 350 degrees for 40 to 50 minutes. Test the middle of the cake with a toothpick. Let cool in the pan for 10 minutes and turn out onto a cake plate.