Imen Dridi Discover culinary joy with Michael Symon’s Lemon Upside Down Cake. Featuring basic ingredients like all-purpose flour, kosher salt, and a touch of cinnamon, this treat takes just 80 minutes to make and serves 8.
More Michael Symon Recipe:
š Why You’ll Love This Lemon Upside Down Cake Recipe:
- Vibrant Lemon Flavor: Infused with both lemon juice and zest for a burst of citrusy goodness.
- Unique Upside-Down Presentation: Caramelized lemon slices create a visually stunning and tasty topping.
- Moist Texture: The combination of olive oil and whole milk ensures a moist and tender cake.
ā What IsĀ Michael Symon Lemon Upside Down Cake Recipe?
Michael Symon’s Lemon Upside Down Cake is a moist and flavorful dessert featuring a caramelized layer of lemon slices atop a delicious cake, served with a side of soft whipped cream.
š Michael Symon Lemon Upside Down CakeĀ Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch cinnamon
- 3 large eggs
- 1 1/4 cups whole milk
- 1 cup olive oil
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- Juice and zest of 1 lemon
- 4 tablespoons unsalted butter
- 3/4 cup light brown sugar
- 2 lemons, sliced paper thin, and seeds removed (about 20 slices)
- 1 cup heavy cream
- 2 tablespoons confectioner sugar
š„§ How To Make Michael Symon Lemon Upside Down Cake:
- Prep grill for indirect heat (charcoal: coals on one side, gas: medium-high on one side).
- Whisk flour, salt, baking powder, baking soda, and cinnamon in a small bowl.
- Whisk eggs, milk, olive oil, sugar, 1 tsp vanilla, lemon juice, and zest in a large bowl.
- Combine dry and wet ingredients, and set aside.
- Heat Dutch oven, melt butter until brown.
- Whisk in brown sugar; the texture will resemble wet sand.
- Remove from heat, shingle lemon slices in the Dutch oven.
- Pour batter, place on indirect heat, close grill, bake 50 mins to 1 hour.
- Remove the cake, cool for 5 mins, and invert onto a platter. Freeze jar for 20 mins.
- Pour cold cream into the cold jar, and add sugar, and 1 tsp vanilla.
- Vigorously shake for 5 mins for soft whipped cream Cut cake into 8 slices.
š Recipe Tips:
- Ensure all ingredients are at room temperature for even mixing.
- Grease the Dutch oven well to prevent sticking.
- Use a toothpick to check the cake’s doneness; it should come out clean.
- Let the cake cool slightly before inverting to avoid breakage.
- Experiment with different citrus fruits for a unique twist.
š§ What To Serve Lemon Upside Down Cake?
Lemon Upside Down Cake can be servedĀ with whipped cream, vanilla ice cream, fresh berries, lemon curd, caramel sauce, and Greek yogurt.Ā
š How To Store Leftovers Lemon Upside-Down Cake?
- In the fridge:Ā You can refrigerate any leftovers Lemon Upside Down Cake in an airtight containerĀ for up to 3 to 4 days.
- In the freezer:Ā Wrap leftovers Lemon Upside Down Cake tightly in plastic wrap and aluminum foil before placing it in the freezer It can be storedĀ for up to 2-3 months.
š„µ How To Reheat Leftovers Lemon Upside Down Cake?
- In the oven:Ā Place your leftovers Lemon Upside Down CakeĀ for 10-15 minutesĀ at 350Ā°F.
- In the microwave:Ā Reheat leftovers Lemon Upside Down Cake slicesĀ for 20-30 secondsĀ until warm.
FAQ’S
How Do I Avoid The Cake Becoming Too Dense?
To prevent a dense cake, avoid overmixing the batter. Mix until just combined to maintain a light and fluffy texture.
Can I Use A Different Type Of Sugar For The Whipped Cream?
Yes, you can use different sugars for the whipped cream. Confectioners sugar adds sweetness and stability, but you can experiment with alternatives like granulated sugar.
How Can I Reduce The Sugar For A Less Sweet Cake?
Feel free to adjust the sugar amount according to your preference. Reduce the granulated sugar in the cake or whipped cream for a less sweet result.
Can I Use Salted Butter Instead Of Unsalted?
Yes, you can use salted butter instead of unsalted. Adjust the overall salt content in the recipe accordingly, especially if you’re sensitive to saltiness.
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Michael Symon Lemon Upside Down Cake Nutrition Fact
- Calories: 447kcal
- Carbohydrates: 65g
- Protein: 5g
- Fat: 19g
- Saturated Fat: 12g
- Cholesterol: 89mg
- Sodium: 228mg
- Potassium: 98mg
- Fiber: 1g
- Sugar: 46g
- Calcium: 58mg
- Iron: 1mg
Michael Symon Lemon Upside Down Cake
Description
Discover culinary joy with Michael Symon’s Lemon Upside Down Cake. Featuring basic ingredients like all-purpose flour, kosher salt, and a touch of cinnamon, this treat takes just 80 minutes to make and serves 8.
Ingredients
Instructions
- Prep grill for indirect heat (charcoal: coals on one side, gas: medium-high on one side).
- Whisk flour, salt, baking powder, baking soda, and cinnamon in a small bowl.
- Whisk eggs, milk, olive oil, sugar, 1 tsp vanilla, lemon juice, and zest in a large bowl.
- Combine dry and wet ingredients, and set aside.
- Heat Dutch oven, melt butter until brown.
- Whisk in brown sugar,the texture will resemble wet sand.
- Remove from heat, shingle lemon slices in the Dutch oven.
- Pour batter, place on indirect heat, close grill, bake 50 mins to 1 hour.
- Remove the cake, cool for 5 mins, and invert onto a platter.
- Freeze jar for 20 mins.
- Pour cold cream into the cold jar, and add sugar, and 1 tsp vanilla.
- Vigorously shake for 5 mins for soft whipped cream Cut cake into 8 slices.
Notes
- Ensure all ingredients are at room temperature for even mixing.
Grease the Dutch oven well to prevent sticking.
Use a toothpick to check the cake’s doneness; it should come out clean.
Let the cake cool slightly before inverting to avoid breakage.
Experiment with different citrus fruits for a unique twist.
