Meyer Lemon Upside Down Cake

A Meyer lemon is a type of citrus fruit that is a cross between a lemon and a sweet orange. Meyer lemons are smaller and rounder than traditional lemons, with a thin, smooth, and deep yellow to orange skin. They are known for their sweeter, less acidic flavor compared to regular lemons.   They are great in both sweet and savory dishes.  

I’ve made a lot of baked goods and cocktails with Meyer lemons.  The Meyer Lemon Poppyseed Cake is perfect for brunches or a light, citrus dessert.   If you need a gluten free dessert then my Gluten Free Meyer Lemon Bars.  I’m a sucker for a good scone and this Meyer Lemon Scone with lemon glaze is amazing with a cup of tea or coffee.

This time around I wanted to make some type of cake but I wanted it to be something different.   I looked around at different recipes and finally found one for Meyer Lemon Upside Down Cake.

What is an upside down cake?

An upside-down cake is a type of cake where the toppings, usually fruit and a caramelized sugar glaze, are placed on the bottom of the cake pan before the batter is poured on top. Then after baking, the cake is flipped upside down onto a serving plate, resulting in the toppings being on top when the cake is served.

Traditionally, pineapple slices or rings are used in upside-down cakes, along with maraschino cherries placed in the center of each pineapple ring. However, I find traditional upside down cakes to be way too sweet for me.

That’s why I decided that using Meyer lemons, which are tart with a bit of sweetness, would be a great fruit to use in a sweet upside down cake. Add to that the delicious flavor of Taylor & Colledge vanilla bean paste with flecks of vanilla bean seeds and you have the perfect cake.

In addition to the lemons I wanted to give the cake a bit of spice.   I didn’t want to use cinnamon as that feels very fall so I grabbed the cardamom and crystallized ginger, both from Selefina Spices.

What is crystallized Ginger?

Crystallized ginger, also known as candied ginger, is a sweet and spicy ginger made from fresh ginger root that has been cooked in sugar syrup and then coated in granulated sugar. To make crystallized ginger the fresh ginger root is peeled and sliced then simmered in a sugar syrup until the ginger becomes tender and the syrup thickens. After cooking, the ginger pieces are cooled and then rolled in granulated sugar.

With its golden hue, delicate texture, and amazing citrus aroma, this Meyer lemon upside down cake epitomizes the perfect balance between sweetness and tanginess.   A delightful twist on the classic pineapple upside cake, this Meyer lemon version offers a refreshing and sophisticated take on the beloved classic.

Ingredients:

• salted butter (you can use unsalted but the salt helps cut through the sweetness)
• brown sugar (I use light but you can use dark)
• Meyer lemons (you can use regular lemons but Meyer lemons have such a great sweet and tart flavor)
• all purpose flour
• baking powder
• baking soda
• salt
• crystallized ginger (I used Selefina Spices because it’s my favorite but make sure you use a good one that isn’t super dry)
• ground cardamom (you want a very fragrant cardamom; I used Selefina Spices cardamom)
• granulated sugar
• vanilla bean paste (I used Taylor and Colledge)
• eggs
• buttermilk

To make the cake preheat the oven to 350 degrees. Cut 4 Tablespoons of butter into four pieces, place in a 9 inch round cake pan, and place the cake pan in the oven for 2-3 minutes or until the butter has melted.

Once the butter has melted pull the pan out and use a pastry brush to cover the sides and bottom of the pan with the butter. There will be a lot more butter in the bottom of the pan. This is fine as it will blend with the brown sugar in the next step to make the candied lemon slices.

Sprinkle the brown sugar over top of the butter in the bottom of the pan.  Layer the lemon slices in a spiral pattern, overlapping some. I was able to make a spiral on the outside edge and then a small one on the inside as well. 

In a medium bowl combine the flour, baking powder, baking soda, salt, crystallized ginger, and cardamom.   Mix and set aside.

In a large bowl cream together the butter, sugar, and lemon zest.  Mix by hand or with a mixer until it is nice and fluffy. Add in the vanilla bean paste and the eggs and mix well to combine.

How do I zest a Lemon?

When zesting a Meyer lemon make sure you are only getting the orange yellow part and not the white pith inside as it is very bitter.   The best way to do this is to use a microplane.  Rub the lemon back and forth quickly over the microplane, turning the lemon as the lemon zest comes off.  Do this until all the zest is off the lemon.  Tap the zester on the bowl or use your finger to remove.

Add in half of the flour mixture and mix until combined.   Then pour in the milk.   Gently mix until the milk is incorporated into the batter.   Add the remaining flour mixture and mix until just combined.

Carefully pour the batter on top of the lemons in the pan.  Bake the cake for 45 minutes or until a toothpick inserted into the center comes out clean.  

Allow the cake to cool for 10-15 minutes before removing from the pan.  Make sure you have your serving platter or plate ready.   Use a butter knife and go around the outside edge of the cake.  Place the plate over top of the cake pan and quickly flip.  Cool completely before serving.

This cake was amazing!   It’s the perfect combination of sweet and tart.   Like traditional upside down cakes it was sweet and buttery with a moist crumb.  

Unlike traditional upside down cakes the lemon caramelized on top and gave the gave a nice tartness in addition to the sweet cake.  It was the perfect spring bite!