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Meyer Lemon Upside-Down Cake That Dazzles the Palate

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

Ingredients
  

  • 3 medium Meyer lemons
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the pan by greasing it and sprinkling half of the sugar evenly on the bottom.
  3. Slice the Meyer lemons thinly and arrange them evenly over the sugar in the pan.
  4. In a bowl, combine the remaining sugar, melted butter, egg, and vanilla extract. Mix until smooth.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Pour the batter over the arranged lemons in the prepared pan, spreading it evenly.
  8. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool for about 10 minutes before inverting it onto a plate.
  10. Serve warm or at room temperature, and enjoy!