Upside-Down Meyer Lemon Cornmeal Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8 slices
Ingredients
  • ¾ cup butter, softened
  • ⅔ cup packed brown sugar
  • 3-4 Meyer lemons
  • Zest of 2 large Meyer lemons
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup all-purpose flour
  • ¾ cup cornmeal
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk (I used skim)
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350°. Spray the inside of a 9-inch springform pan with oil and line the bottom with parchment paper. Spray the inside of the paper; set aside.
  2. In a small saucepan over medium heat, bring brown sugar and ¼ cup of the butter to a boil, stirring constantly. Pour mixture into prepared pan and spread evenly.
  3. Thinly slice Meyer lemons*, removing any seeds and discarding the ends. Layer lemon slices in pan, starting with one in the centre and working outwards. Slices should overlap by about half.
  4. In a small bowl, mix together flour, cornmeal, baking powder, and salt; set aside.
  5. In another small bowl, combine milk and vanilla; set aside.
  6. Add ⅓ of flour mixture to butter mixture, scraping the sides of the bowl as needed. Add half the milk, mixing until well combined. Continue alternating adding the flour and milk all mixed. Pour batter into pan and spread evenly.
  7. Bake until cake has browned and springs back to the touch, 50-55 minutes. Let cool in pan for about 2 hours before running a knife around the edges of the pan and releasing the cake.
  8. Flip, cut with a serrated knife, and serve.
Notes
*Make sure to slice the lemons quite thin, as too thick a rind might not be quite as easy to eat.

Recipe adapted from myrecipes.com
Recipe by Port and Fin at https://portandfin.com/upside-down-meyer-lemon-cornmeal-cake/