Ingredients
- 3 medium Meyer lemons, thinly sliced
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup whole milk
- 3 large eggs, room temperature
- 2 tablespoons melted butter (for caramel base)
- 1/4 cup granulated sugar (for caramel base)
Instructions
- Preheat oven to 350°F (175°C). Grease a round cake pan.
- Arrange thin lemon slices in a single layer on the bottom of the pan.
- Mix 2 tbsp melted butter with 1/4 cup sugar and pour evenly over lemon slices.
- In a bowl, whisk together flour and baking powder.
- In a separate bowl, cream 1/2 cup softened butter with 1 cup sugar until fluffy.
- Beat in eggs one at a time, then mix in milk.
- Gently fold dry ingredients into the wet mixture until just combined.
- Pour batter over lemons and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
- Cool for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.
Notes
- Use blood oranges or regular lemons if Meyer lemons are unavailable.
- Add vanilla or almond extract for extra depth.
- Try with thin-sliced peaches or berries for variety.
- Serve with whipped cream or a dusting of powdered sugar for presentation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
