Indulge in a delightful culinary journey with our tantalizing Meyer Lemon Upside-Down Cake, a treat that blends the vibrant flavors of citrus and the comforting warmth of a classic cake. This delectable dessert features a moist and fluffy cake base, adorned with a layer of caramelized Meyer lemons that burst with a sweet-tart symphony in every bite. As you savor each slice, the bright citrus notes dance on your palate, perfectly complemented by the rich vanilla and buttery undertones of the cake.
Accompanying this star of the show are two additional recipes that offer unique twists on the classic upside-down cake. The Meyer Lemon Olive Oil Cake presents a rustic charm with its golden-brown crust and moist, tender crumb. Infused with the fruity essence of olive oil and the zest and juice of Meyer lemons, this cake delivers a harmonious blend of flavors that will transport your taste buds to a sun-kissed orchard.
Last but not least, the Meyer Lemon Pound Cake takes indulgence to new heights with its dense, buttery texture and intense lemon flavor. Each bite reveals a symphony of citrusy brightness, balanced by the richness of butter and a hint of vanilla. Whether you prefer the classic upside-down cake, the rustic olive oil cake, or the decadent pound cake, these recipes promise an unforgettable culinary experience that will leave you craving more.
MEYER LEMON UPSIDE-DOWN CAKE
This is a delicious Meyer lemon-almond cake which, like most upside-down cakes, is impressive to behold.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
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.
Nutrition Facts : Calories 289 g, Cholesterol 113 g, Fat 18 g, Fiber 4 g, Protein 9 g
LEMON UPSIDE-DOWN CAKE
Provided by Michael Symon : Food Network
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Whisk together the flour, salt, baking powder, baking soda and cinnamon in a small bowl. Whisk together the eggs, milk, olive oil, sugar, 1 teaspoon vanilla, lemon juice and zest in a large bowl. Pour the dry ingredients into the wet ingredients and whisk to combine. Set aside.
- Place a shallow enameled Dutch oven over direct heat. Add the butter and melt. Continue to toast the butter until it becomes brown and nutty, 1 to 2 minutes. Swirl the butter up the sides of the Dutch oven as you are toasting it to prevent the cake from sticking.
- After the butter has browned, whisk in the brown sugar and allow it to melt. The mixture will resemble wet sand and won't get completely smooth.
- Take the Dutch oven off the heat and shingle the lemon slices in, covering the whole surface. Keep in mind that this will be the top of your cake. Pour the batter into the Dutch oven and put it back over indirect heat. Close the grill and bake until a toothpick inserted into the center of the cake comes out dry, 50 minutes to 1 hour. Remove the cake from the grill and allow it to cool for 5 minutes. Invert the cake onto a platter and continue to cool until ready to serve.
- Meanwhile, place a 2-cup glass jar with a lid in the freezer for 20 minutes. When the jar is cold, pour in the cream and add the sugar and the remaining 1 teaspoon vanilla. Vigorously shake until you end up with soft whipped cream, about 5 minutes.
- Cut the cake into 8 slices and serve with a dollop of whipped cream on top.
- (Alternatively, you can bake the cake in a 350 degrees F oven for 50 minutes.)
MEYER LEMON CAKE
Provided by Food Network
Number Of Ingredients 21
Steps:
- For the Cake: Preheat oven to 350 degrees. Cream together the butter, sugar, and lemon zest until smooth and creamy. Sift together the flour, baking powder and salt. Set aside. Combine the milk, vanilla extract and lemon juice. Alternately combine the dry ingredients and the milk mixture with the butter mixture. Beat well until smooth. Add the eggs 1 at a time and mix well. Divide the batter between the 2 cake pans. Bake the cake for about 20 minutes until a skewer inserted in the middle comes out clean. Cool before unmolding.
- For the Lemon Curd: Whisk together the egg yolks and the sugar. Add the lemon juice. Place the mixture in a heavy bottomed sauce pot. Cook over medium low heat, stirring constantly until thickened. Remove the pot from the heat and stir in the butter. Strain the curd. Stir in the lemon zest. Place the curd in a bowl and cover the surface of the curd with plastic wrap. Refrigerate until cold.
- For the Easy Buttercream Frosting: Combine powdered sugar with the other ingredients and beat until smooth.
- Assembly: Cut each cake in half, giving you 4 layers. Layer 1 cake piece with 1/3 of the lemon curd. Gently spread about 1/3 cup of the frosting over the curd. Repeat with 2 more layers of cake, curd and frosting. Place the forth cake piece on top and frost the sides and top with the remaining frosting.
Tips:
- Use a cast iron skillet for the best results. The cast iron skillet will help to evenly distribute the heat and create a crispy crust on the cake.
- Make sure the butter is melted and the sugar is dissolved before adding the lemon juice. This will help to create a smooth and glossy caramel sauce.
- Do not overmix the batter. Overmixing the batter will result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool for at least 10 minutes before inverting it onto a plate. This will help to prevent the cake from breaking.
- Serve the cake warm with a dollop of whipped cream or ice cream.
Conclusion:
This Meyer Lemon Upside-Down Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a crispy crust and a tangy lemon glaze. It is sure to be a hit with everyone who tries it.
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