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lemon upside down cake

Desciption

if you love lemons, what's not to like about this unusual lemon cake recipe that comes from the 2001 cookbook, luschious lemon desserts

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Steps

  1. Make sure there is a rack in the middle of the oven & preheat oven to 350 degrees f
  2. Trim ends from lemons & cut into slices 1 / 8" to 1 / 4" thick
  3. Discarding any seeds
  4. In an ovenproof
  5. Nonstick 10" skillet over medium heat
  6. Melt unsalted butter with the brown sugar
  7. Add lemon slices & increase heat to high
  8. Boil & stir for 1 minute
  9. Remove skillet from heat & arrainge slices in an attractive pattern in the bottom of the skillet
  10. In a medium bowl
  11. Whisk together flour
  12. Baking powder & salt
  13. In a large bowl
  14. Using an electric mixer on medium speed
  15. Beat the remaining 1 / 2 cup of butter until light & fluffy
  16. Add granulated sugar & zest
  17. Again beating until light & fluffy
  18. Add egg yolks & vanilla & beat just until blended
  19. Then reduce speed to low & add flour mixture alternately with the milk
  20. Scraping down the side of the bowl after each addition
  21. Beat until just blended
  22. In a large clean bowl
  23. Beat egg whites with clean beaters on medium speed until just foamy
  24. Then increase speed to medium-high & add cream of tartar
  25. Beating just until egg whites form stiff peaks
  26. Add 1 / 4 of the whites to the batter & fold in using a whisk or rubber spatula ~ continue to gently fold in the whites
  27. 1 / 4 at a time
  28. Being careful not to overmix
  29. Pour batter over lemon slices & gently smooth the top
  30. Then bake 45-50 minutes or until top is golden brown & a wooden pick inserted in the center comes out clean
  31. Let cool in the pan on wire rack for 10 minutes
  32. Loosen edge of cake with a rubber spatula all around
  33. Then invert it onto a serving platter
  34. Leaving the pan over the cake for 5 minutes
  35. Remove pan & serve cake warm
  36. Cut into wedges

Step 17

Total Time in Minute 85

Ingredients Count 12

cooking lemon upside down cake

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Ingredients

Lemons

Unsalted butter

Light brown sugar

All-purpose flour

Baking powder

Salt

Granulated sugar

Lemon zest

Eggs

Pure vanilla extract

Milk

Cream of tartar

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