BACKYARD CITRUS UPSIDE-DOWN CAKE
Steps:
- Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9-inch round cake pan and line it with parchment paper.
- Start by making the upside-down layer:
- In a medium saucepan over low heat, melt the butter. Remove the pan from the heat and add ½ cup of the sugar and 2 tablespoons of water. Whisk the mixture until the sugar dissolves and the mixture is glossy and thickened a little. Pour the melted butter and sugar into the prepared cake pan and smooth into an even layer to cover the bottom. Place the cake pan in the freezer until the butter and sugar layer freezes; leave the pan in the freezer until you are ready to transfer the batter to the pan.
- In a small bowl, gently toss the lemon slices with the remaining 2 tablespoons of sugar. Leave the lemon slices in the sugar to macerate for 10 minutes.
- While the upside-down layer freezes, make the cake batter:
- Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside. Combine the eggs with the olive oil in another large bowl and beat vigorously with a whisk until well combined. Add the yogurt and sugar. Make a well in the flour mixture and add the wet mixture in three additions, folding in each addition until no dry bits of flour remain. Set aside.
- Fan the lemon slices out to cover the melted butter and sugar in the cake pan, overlapping the slices by as much as 1⁄8 inch. Pour the cake batter directly on top of the lemon slices.
- Bake for about 1 hour, until a cake tester inserted into the center comes out with only a few moist crumbs clinging to it. Transfer to a wire cooling rack and let cool for 15 minutes. Invert the cake onto a serving plate and carefully remove the parchment-paper lining. Allow the cake to cool for 1 hour more before serving.
- Note: This cake can be made with nearly any citrus, my favorite being lemon because I like it to be bitter and tart. The only citrus I would not use is raw grapefruit, oro blanco, or lime. The rinds of grapefruit and oro blanco are much thicker than lemons and oranges and they will take longer to bake. Lime and grapefruit also retain too much of the bitter quinine flavor and will make for an odd-tasting cake
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m azrar
[email protected]This is my new favorite citrus cake recipe! It's so easy to make and it always turns out perfectly. The cake is moist and flavorful, and the citrus glaze is the perfect finishing touch.
Jason Myers
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
patrick gakuya
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great! It was a big hit at my potluck.
Tha Boss Official
[email protected]This cake was a delicious and refreshing summer treat! The citrus flavor was perfect, and the cake was so moist and fluffy. I will definitely be making this again.
dogu badr
[email protected]I thought this cake was just okay. It wasn't as moist as I was hoping for, and the citrus flavor was a bit too strong for my taste.
Livia Bogaard
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. It's a great dessert for any occasion.
Thefirstone six
[email protected]I had some trouble getting the cake to come out of the pan in one piece. I think I needed to grease the pan more thoroughly.
Azam Zeeshan
[email protected]This cake was a bit too sweet for my taste, but my kids loved it. They said it was the best cake they'd ever had.
Sk Shakilkhan
[email protected]I'm not a huge fan of citrus desserts, but I thought I'd give this recipe a try. I was pleasantly surprised! The cake was very moist and flavorful, and the citrus glaze was not overpowering. I would definitely make this again.
Linda Ausmus
[email protected]This cake was a huge hit at my party! Everyone loved the unique citrus flavor and the moist, fluffy texture. It was also very easy to make, which is always a bonus.
usman dotani
[email protected]I followed the recipe exactly and the cake turned out perfectly! It was so moist and flavorful, and the citrus glaze was the perfect finishing touch. My family loved it, and I will definitely be making it again.
Kiran Oli
[email protected]This citrus upside-down cake was a delightful treat! The combination of orange, lemon, and grapefruit zest in the batter and topping gave it a bright and refreshing flavor. The cake was also moist and fluffy, with a caramelized crust that was perfect