Upside Down Lemon Cake
Recipe
*Makes one 9-inch cake
Ingredients
1 ½ sticks unsalted butter, softened
¾ cups plus 2 Tbsp coconut sugar (you can opt for light brown sugar)
2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded (depending on the lemon, you may need a
third)
1 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs, separated
¾ cup whole milk
¼ tsp cream of tartar
*optional: whipped cream to serve
1 ½ sticks unsalted butter, softened
¾ cups plus 2 Tbsp coconut sugar (you can opt for light brown sugar)
2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded (depending on the lemon, you may need a
third)
1 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs, separated
¾ cup whole milk
¼ tsp cream of tartar
*optional: whipped cream to serve
How To:
1. Preheat oven at 350. Set a 9-inch non-stick cake pan over moderate heat. Add 4 Tbsp of the butter
and once melted, stir in the coconut sugar until dissolved (about 1 min). Remove from heat. Arrange
the lemon slices in the melted coconut sugar.
and once melted, stir in the coconut sugar until dissolved (about 1 min). Remove from heat. Arrange
the lemon slices in the melted coconut sugar.
2. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric
mixer, beat the remaining 8 Tbsp of butter with the granular sugar until light and fluffy. Beat in the
vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches,
alternating with the milk.
3. In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks
form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into
the prepared pan and bake for about 30-40 min. (Toothpick comes out clean)
form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into
the prepared pan and bake for about 30-40 min. (Toothpick comes out clean)
4. Let cool in the pan for 15-20 min, then invert into a plate. Serve warm or at room temperature.