Lemon Ginger Almond Upside-Down Cake Recipe

Name: Lemon Ginger Almond Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons; 3 tablespoons unsalted butter, melted; 2/3 cup light brown sugar, firmly packed; 1/2 cup slivered almonds; 1/2 cup whole almond; 1 1/2 inches gingerroot, peeled, coarsely chopped; 1/3 cup butter, softened; 2/3 cup granulated sugar; 1 egg; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups reduced-fat buttermilk

Servings: persons

2 lemons
3 tablespoons unsalted butter, melted
2/3 cup light brown sugar, firmly packed
1/2 cup slivered almonds
1/2 cup whole almond
1 1/2 inches gingerroot, peeled, coarsely chopped
1/3 cup butter, softened
2/3 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups reduced-fat buttermilk

1
["Preheat oven to 350 degrees F.", "Finely grate lemons for zest, then set zest aside. Remove white pith from lemons, then thinly slice, discarding seeds.", "Coat 9""x9"" cake pan with cooking spray.", "Pour in melted butter, then arrange lemon slices in concentric pattern over butter.", "Sprinkle with brown sugar & slivered almonds.", "In food processor, combine whole almonds, reserved lemon zest & ginger, then pulse until combined & slightly moist.", "In large bowl combine butter & sugar, beating with mixer at medium speed until fluffy.", "Add egg & extracts & beat until blended.", "In another bowl sift or wisk together flour, baking powder, baking soda & salt.", "Add flour mixture to butter mixture alternately with buttermilk, beating at low speed after each addition.", "Stir in almond mixture, then pour batter on top of lemons.", "Bake 25-35 minutes until top is golden brown.", "Remove from oven & cool 5 minutes on wire rack, before inverting onto serving plate."]

1617

kcal

Calories

120

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lemons, 3 tablespoons unsalted butter, melted, 2/3 cup light brown sugar, firmly packed, 1/2 cup slivered almonds, and more.

Yes, Lemon Ginger Almond Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ginger Almond Upside-Down Cake

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