Lemon upside-down cake

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

---

In this golden, citrusy version of an upside-down cake,
the tart-ness of the lemon pairs perfectly with the brown sugary topping.

---

Ingredients

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup butter, at room temperature

1 cup + 1 tablespoon sugar

4 eggs, separated

¾ cup milk

3 tablespoons rum

3 tablespoons lemon juice

Topping

1 lemon

¾ cup brown sugar

¼ cup butter

---

Make it easier–shop our Amazon store

---

Preparation

For topping, slice lemon very thinly, remove seeds and cook in large pot of boiling water for 3 minutes. Drain and pat dry.

In small pot, over medium heat, cook butter and sugar until sugar dissolves. Pour into 10-inch cake pan. Place blanched lemon slices on top in a single layer, slightly overlapping. Set aside.

Preheat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt. In another bowl, using electric hand mixer, cream butter and 1 cup sugar for 3-5 minutes. Add in egg yolks, 1 at a time, mixing well and scraping down after each addition. Add dry ingredients and milk alternately. Stir in rum and lemon juice. In clean large bowl using electric hand mixer or stand mixer with whip attachment, whip egg whites on medium speed until white and frothy, then add 1 tablespoon of sugar and whip until soft peaks form. Fold whites into batter in three additions.

Pour batter into prepared pan and bake for 40-50 minutes until golden on top and tester comes out clean. Allow to rest for 5 minutes, run a knife around edge and unmould onto serving tray. Allow to cool completely before serving. Serves 10.

Unmoulding the cake while warm prevents the caramel topping and lemons from sticking to the pan. Using a serrated knife and a sawing motion will make it easier to cut through the lemon slices on the top of the cake. This will give you perfect pieces.