Description
Zesty Michael Symon’s lemon upside down cake brings Mediterranean sunshine to your dessert table. Caramelized citrus and tender crumb create a perfect balance of sweet and tangy flavors you’ll crave again and again.
Ingredients
Scale
Dry Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1 ½ teaspoons kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch cinnamon
Wet Ingredients:
- 3 large eggs
- 1 ¼ cups (300 ml) whole milk
- 1 cup (240 ml) olive oil
- 1 cup (200 g) granulated sugar
- 2 teaspoons pure vanilla extract
- Juice and zest of 1 lemon
- 4 tablespoons (60 g) unsalted butter
- ¾ cup (150 g) light brown sugar
- 1 cup (240 ml) heavy cream
Garnish and Topping:
- 2 lemons, sliced paper thin, and seeds removed (about 20 slices)
- 2 tablespoons confectioner sugar
Instructions
- Prepare the grill for indirect heat: for charcoal grills, arrange coals on one side; for gas grills, set one side to medium-high temperature.
- In a small mixing bowl, thoroughly combine flour, salt, baking powder, baking soda, and ground cinnamon using a whisk.
- In a large bowl, blend eggs, whole milk, extra virgin olive oil, granulated sugar, 1 teaspoon pure vanilla extract, freshly squeezed lemon juice, and lemon zest until smooth.
- Gently fold dry ingredients into wet mixture, stirring until just combined and no flour streaks remain.
- Place Dutch oven on grill, melt unsalted butter until it turns golden brown and develops a nutty aroma.
- Incorporate brown sugar into browned butter, mixing until the texture resembles moistened sand.
- Remove Dutch oven from direct heat, carefully arrange thin lemon slices in an overlapping pattern across the bottom.
- Slowly pour prepared batter over lemon slices, ensuring even distribution.
- Close grill lid and bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow cake to rest for 5 minutes after removing from heat.
- Invert cake onto a serving platter, allowing lemon slices to create a decorative top.
- Chill a glass jar in the freezer for 20 minutes to ensure maximum coldness.
- Pour heavy cream into the chilled jar, add powdered sugar and 1 teaspoon vanilla extract.
- Shake vigorously for 5 minutes to create soft, billowy whipped cream.
- Slice cake into 8 equal portions and serve with freshly whipped cream.
Notes
- Cold ingredients can cause uneven texture and potential lumping in the batter.
- Butter and eggs blend smoothly when they’re not straight from the refrigerator.
- Ceramic or glass baking dishes work best for even heat distribution.
- Parchment paper creates an easy release and prevents potential sticking.
- Zesting citrus requires a light touch to avoid bitter white pith.
- Measure ingredients precisely for consistent baking results.
- Sifting dry ingredients eliminates potential flour clumps.
- Room temperature ingredients create a more uniform cake texture.
- Organic lemons provide more intense, vibrant flavor profiles.
- Gently fold mix-ins to maintain the cake’s delicate structure.
- Store leftover cake in an airtight container for maximum freshness.
- Allow cake to rest for 10-15 minutes before serving for optimal taste.
- Check cake’s internal temperature reaches 205-210°F for perfect doneness.
- Rotate baking pan midway through cooking for even browning.
- Clean workspace helps maintain ingredient quality and prevents cross-contamination.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 521 kcal
- Sugar: 36 g
- Sodium: 264 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 135 mg