It is miserable out. It’s been blowing a gale, dark as night even the middle of the day and we’re under flood watch because of all the rain. I hate rain. Give me snow — especially in January — and I’d be much happier. Although I’d likely be bitching about the snow then too. You can’t win, can you? In the meantime, this Meyer Lemon Upside Down Cake practically *glows* with brightness. And it tastes equally as vibrant. Caramelized Meyer lemons and light fluffy cake. Give me some whipped cream and we’re golden!
1 1/2 sticks unsalted butter, softened to room temperature
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
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
Preheat the oven to 350F. Set a 9-inch nonstick cake pan over moderate heat on the stovetop. Add 4 tablespoons of the butter and when it is melted, stir in the brown sugar until dissolved, about 1 minute. Remove from the heat. Arrange the lemon slices in the melted brown sugar.
In a medium work bowl, whisk the flour with the baking powder and salt. In the work bowl of your stand mixer, cream together 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 another large work bowl, beat the egg whites with the cream of tartar at 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 pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15-20 minutes, then invert it onto a plate.