gluten free meyer lemon upside-down cake …

A few weeks ago I picked all the lemons off my lemon tree. I didn’t realise how many lemons I had until I had finished picking.

What to do with them all? I went looking for a meyer lemon recipe. This recipe is courtesy of Butterlust. I modified the recipe by making it gluten free.

OMG! This recipe is a keeper. The cake turned out beautifully and tasted absolutely delicious – the cake was moist, the top was sticky, the flavour was tangy and it had just the right amount of sweetness.

1 1/2 sticks butter, softened (170g)
3/4 cup plus 2 tablespoons light brown sugar
2 Meyer lemons, sliced paper-thin crosswise, seeds discarded
1 1/2 cups all-purpose flour (gluten free plain flour)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
2 large eggs, separated
3/4 cup whole milk
2 teaspoons Meyer lemon zest
2 teaspoons Meyer lemon juice
1/4 teaspoon cream of tartar

1) Preheat the oven to 350F (180C).
2) Set a 9-inch nonstick cake pan over moderate heat. I used a spring-form pan and placed it over a cooling rack on the cook-top.
3) Melt 4 tablespoons of the butter and stir in the brown sugar until dissolved, about 1 minute. Remove from the heat.

4) Arrange the lemon slices in the melted brown sugar.

5) In a medium bowl, whisk the flour with the baking powder and salt.
6) In the bowl of a stand mixer fitted with paddle attachment, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy.

7) Beat in the vanilla, lemon zest & lemon juice then add the egg yolks, one at a time.

8) At low speed, beat in the dry ingredients in 3 batches, alternating with the milk.

9) In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks form.

10) Fold one-third of the beaten whites into the batter, then fold in the rest.

11) Scrape the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

12) Let cool in the pan for about 20 minutes, then invert it onto a plate. Serve warm or at room temperature.

This cake was an instant hit with the family. It was served warm. One brother said “delightful!”. The other brother said “your best dessert yet!”.

This is now my favourite go-to cake to make. Since I found the recipe I have made this cake four times.

And in case you were wondering yes, this recipe works with oranges too.

I used navel oranges picked from my mum’s tree.

“When life gives you lemons, make orange juice and leave the whole world wondering how you did it!” ~ Unknown




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