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Meyer Lemon Upside-Down Cake Recipe for Home Bakers

Meyer Lemon Upside-Down Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 medium Meyer lemons
  • 1 cup unsalted butter divided
  • 1 cup brown sugar
  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare the baking pan.
  2. Zest and juice the Meyer lemons.
  3. Melt ½ cup of butter and mix with brown sugar, then pour it into the prepared pan.
  4. Arrange lemon slices over the brown sugar mixture.
  5. In a mixing bowl, cream the remaining butter and sugar until light and fluffy.
  6. Add the eggs one at a time, mixing well after each addition, then incorporate the lemon juice, zest, and vanilla extract.
  7. In a separate bowl, whisk together flour, baking powder, and salt.
  8. Gradually blend the dry ingredients into the wet mixture until just combined.
  9. Pour the batter over the lemon slices and smooth the top.
  10. Bake in the preheated oven for 40-45 minutes until golden and a toothpick comes out clean.
  11. Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate.
  12. Serve warm or at room temperature, storing leftovers.