Friday, February 5, 2016

Lemon Cake

You didn't think I just made cookies with those lemons now did you?

I was honestly on a baking spree last weekend and while searching for a long forgotten lemon bread recipe I ran across a lovely upside down lemon cake recipe, which I then proceeded to screw around with while baking.

I think it would be perfect done as single servings in cupcake tins for Easter, but Ben protested and I'm leaving it up to his mother (the hostess) to decide if I'm bringing this or my famous carrot cake that he loves.

Isn't that an amazing yellow?

Couple things to know. After you turn it onto a plate the brown sugar syrup will drip down the sides. Be prepared by using a plate that is larger then the cake

Don't worry if it looks more brown then golden when it's done as you really want the center to be fully cooked and no one will see the bottom. I had to bake it a full 15 extra minutes then the original recipe suggested to get it fully cooked.

Also, always use a very clean stainless steel bowl and whisk when beating the eggs to get them to peak. Any grease (butter, oil, ect) will cause them not to peak, and you're cake will be as dense as a pound cake.

Lastly, use lemons that you have candied, otherwise you will have to warn guests that they are really tart, or you can watch in anticipation for who will find out how tart they are first (though this plan risks your reputation as a baker).

Upside-Down Lemon Cake

1 1/2 sticks unsalted butter, softened
3/4 cup plus 2 tablespoons light brown sugar
2 thin-skinned lemons, candied
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
3/4 cup whole milk
1/4 teaspoon cream of tartar
Sweetened whipped cream, for serving

Preheat the oven to 350°. Add 4 tablespoons of the butter to your pie pan (I use a glass one) and pop into the oven till it is melted, stir in the brown sugar until dissolved. If it's still grainy, return to oven and check and stir every 2 minutes. Remove from the oven and arrange the lemon slices in the melted brown sugar.

In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches, alternating with the milk.

In a stainless steel bowl, beat the egg whites with the cream of tartar beginning at a low speed and increasing to a high speed until firm peaks form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into the prepared pie pan and bake for about 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 10 minutes, then invert it onto a plate. Serve warm or at room temperature with whipped cream.

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