Lemon Upside Down Cake
4 servings
60 minutes
Lemon upside-down cake is a refined combination of tender dough with the refreshing tartness of lemon and caramel sweetness. This dessert, influenced by European culinary tradition, surprises with its simplicity of preparation and impressive presentation. Thin rings of lemon, caramelized in butter and sugar, give the pastry a distinctive aroma and appetizing golden hue. The softness of the dough, enriched with vanilla and milk, harmoniously complements the fruity freshness. Such a cake is perfect for cozy tea times, festive breakfasts, and special moments when you want to treat yourself to something special.
1
Cut the butter into pieces and add sugar. Whip the mixture and add an egg. To the resulting mass, add: vanilla sugar, lemon zest, and lemon juice. Mix the baking powder into the flour and combine it with the overall mass. While whipping, pour in the milk.
- Butter: 180 g
- Sugar: 190 g
- Chicken egg: 3 pieces
- Lemon zest: 2 pieces
- Wheat flour: 190 g
- Milk: 40 ml
2
Melt butter over low heat and add sugar. Keep on heat until a caramel structure forms. Pour cream into the baking dish and layer with sliced lemon.
- Butter: 180 g
- Sugar: 190 g
- Lemon zest: 2 pieces
3
Fill the mold with batter and bake for 45 minutes at 175 degrees. After cooking, remove the cake from the mold and flip it over.