Saturday, March 20

Lemon Upside Down Cake

OOOh boy was this a fun ride. I found this recipe as i was snooping around photograzing... I think the pictures are gorgeous and I want to ask the blogger how the hell did she managed to make it look so good? Mine turned out like a dead-diseased cake... albeit delicious it looks awful! It was fun to make, and I was happy to use lemon slices for once instead of using just the juice or zest! The girls definitely enjoyed it, hopefully you have better luck than me when you make it! In the pictures, my lemon slices look like tomatoes... weird.
  • 3 lemons
  • 1 1/2 stick of butter
  • 3/4 cup brown sugar
  • 1 1/2 cup flour
  • 1 1/2 tsp baking powder
  • pinch of salt
  • vanilla sugar (1 pack =10g)
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup of milk
  1. Preheat oven to 200 degrees Celsius
  2. Combine the flour, the salt and the baking powder and mix. 
  3. In another bowl, beat half of the butter with the white sugar until you get a fluffy mix. Add some lemon zest. Beat in the eggs one at a time. 
  4. Add half of the powder mix to the egg mix and beat. Add the milk and the rest of the flour. Beat until well blended. Set aside. 
  5. Cut thin slices of lemon. 
  6. In a pan bring to a boil half of the butter and the brown sugar. Once it starts bubbling, add the lemon slices (check that seeds are removed). 
  7. Set the slices/sugar mixture at the bottom of a baking pan, in a decorative pattern and cover with the cake mix covering evenly. 
  8. Bake for about 35 minutes or until golden. 
  9. Remove from oven and invert the cake from the pan to a plate. 
  10. Serve and Enjoy!
*Would be interesting to try with blood oranges, or grapefruit!

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