Zesty Lemon Blossom Cake
Indulge your senses with this delightful Zesty Lemon Blossom Cake, an elevated take on the classic lemon upside-down cake. This recipe, inspired by the tantalizing flavors from Luscious Lemon Desserts, ensures a burst of refreshing citrus in every bite. With a beautiful arrangement of caramelized lemon slices atop a moist and fluffy cake, this dessert is the perfect centerpiece for any gathering. Whether you're celebrating a special occasion or simply want to treat yourself, this cake invites you to savor the sweet and tangy harmony of fresh lemons. Each slice promises to deliver bright, sunny flavors, making it a must-try for lemon lovers!
N/A
Servings
275
Calories
12
Ingredients
Ingredients
lemons
2 (trimmed and sliced into 1/8" to 1/4" thick rounds)
unsalted butter
3/4 cup (room temperature, divided)
light brown sugar
1/4 cup (packed)
all-purpose flour
1 1/2 cups (sifted)
baking powder
2 teaspoons
salt
1/4 teaspoon
granulated sugar
1 cup
lemon zest
3 tablespoons (finely grated)
large eggs
2 (separated into yolks and whites)
pure vanilla extract
1/4 teaspoon
milk
1/2 cup
cream of tartar
1/4 teaspoon
Instructions
1
Preheat your oven to 350°F and position a rack in the middle.
2
Trim the ends off the lemons and slice them into 1/8" to 1/4" thick rounds, removing any seeds.
3
In a nonstick, ovenproof 10" skillet, melt 1/4 cup of unsalted butter together with the packed light brown sugar over medium heat until bubbly.
4
Once bubbling, add the lemon slices and increase the heat to high. Boil the mixture for about 1 minute, stirring gently.
5
Remove the skillet from heat and arrange the lemon slices decoratively in the bottom of the skillet. Set aside.
6
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
7
In a large mixing bowl, beat the remaining 1/2 cup of room temperature butter with an electric mixer on medium speed until light and fluffy.
8
Gradually add in the granulated sugar and finely grated lemon zest, continuing to beat until the mixture is fluffy. Scrape down the sides as needed.
9
Incorporate the egg yolks and pure vanilla extract, mixing just until blended.
10
Slow down the mixer and alternate adding the flour mixture and milk, starting and ending with the flour. Be cautious not to overmix; blend until just combined.
11
In a separate clean bowl, beat the egg whites at medium speed until they become foamy. Increase the speed to medium-high and add the cream of tartar, continuing to beat until stiff peaks form.
12
Gently fold 1/4 of the whipped egg whites into the batter using a rubber spatula. Repeat this mixing approach, adding the remaining whites in three more increments, being careful not to overmix.
13
Pour the batter over the arranged lemon slices, smoothing the top gently for an even layer.
14
Bake in the preheated oven for approximately 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
15
Once baked, cool the cake in the skillet on a wire rack for about 10 minutes.
16
Carefully run a rubber spatula around the edges to loosen the cake, then invert it onto a serving platter while allowing the skillet to remain over the cake for an additional 5 minutes.
17
Finally, remove the skillet and serve the cake warm, cut into wedges to enjoy while it's fresh and fragrant.
Nutrition Information
11.25g
Fat
38.75g
Carbs
1.875g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Zesty Lemon Blossom Cake?
It is an elevated version of a classic lemon upside-down cake featuring caramelized lemon slices and a moist, fluffy sponge.
How many lemons do I need for this recipe?
You will need 2 lemons to be trimmed and sliced into rounds.
What is the recommended oven temperature?
The oven should be preheated to 350°F with the rack positioned in the middle.
What size skillet should I use?
A 10-inch nonstick, ovenproof skillet is required for this recipe.
How thick should the lemon slices be?
The lemons should be sliced between 1/8-inch and 1/4-inch thick.
How do I prepare the lemon topping in the skillet?
Melt 1/4 cup of unsalted butter with 1/4 cup light brown sugar over medium heat, then boil the lemon slices in it for one minute.
What dry ingredients are whisked together?
You should whisk together 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
Do I need to separate the eggs?
Yes, the 2 large eggs should be separated into yolks and whites.
How much lemon zest is used in the batter?
The recipe calls for 3 tablespoons of finely grated lemon zest.
What is the purpose of the cream of tartar?
It is added to the egg whites to help them reach and maintain stiff peaks.
How should I add the flour and milk to the batter?
Alternate adding the flour mixture and milk, starting and ending with the flour, while mixing on a slow speed.
How do I incorporate the egg whites into the batter?
Gently fold 1/4 of the whites in first, then fold in the remaining whites in three increments to avoid overmixing.
How long does the cake need to bake?
The cake takes approximately 45-50 minutes to bake.
How do I check if the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is ready.
How long should the cake cool before inverting?
Cool the cake in the skillet on a wire rack for about 10 minutes.
What is the trick to inverting the cake successfully?
After flipping it onto a platter, leave the skillet over the cake for 5 minutes before removing it.
How many calories are in a serving?
Each serving contains 275 calories.
How much fat is in one slice of this cake?
There are 11.25 grams of fat per serving.
What is the carbohydrate content?
Each serving has 38.75 grams of carbohydrates.
How much protein does this cake provide?
One serving provides 1.875 grams of protein.
Should I use salted or unsalted butter?
The recipe specifies 3/4 cup of unsalted butter, divided.
Is the butter used at room temperature?
Yes, the butter should be at room temperature for proper creaming.
What kind of sugar is used in the cake batter?
1 cup of granulated sugar is used in the batter.
What is the total number of ingredients?
There are 12 ingredients in total for this recipe.
Should the lemons be seeded?
Yes, you should remove any seeds after slicing the lemons.
How is the cake served?
It is best served warm and cut into wedges.
What categories does this cake fall under?
It is categorized as a dessert, lemon cake, and upside-down cake.
Does this recipe use vanilla?
Yes, it uses 1/4 teaspoon of pure vanilla extract.
What kind of flour is best?
The recipe calls for sifted all-purpose flour.
How much milk is required?
The recipe uses 1/2 cup of milk.