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    You are in: Home / Recipes / Lemon Upside-Down Cake Recipe
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    Lemon Upside-Down Cake

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    1 Total Reviews

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    • on June 24, 2011

      I made a half batch and used a 6" skillet. The only changes I made was I just added the egg whole and I removed all the rind from the lemon. The batter was sort of thick, so I had to carefully place dollops over the lemon in butter/sugar mixture. It took a little care and patience, but I got it together and it worked out nicely. I was unsure about the recipe b/c there was a lot of butter/sugar mixture surrounding the cake mix. But it worked out fine and was perfectly done in just 40 minutes. When it came time to flip it onto the plate, it stuck a little but this could be due to the fact that I removed the rind completely. The cake is delicious and the fresh caramelized lemons gave the top lots of pucker power, but is still fantastic. If you didn't want to pucker so much, you could serve it with a dollop of whipped cream. Great recipe. Next time I want to try it with oranges. Thanks for a keeper!

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    Nutritional Facts for Lemon Upside-Down Cake

    Serving Size: 1 (122 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 394.8
    Calories from Fat 173
    Total Fat 19.2 g
    Saturated Fat 11.7 g
    Cholesterol 94.3 mg
    Sodium 194.1 mg
    Total Carbohydrate 52.5 g
    Dietary Fiber 1.2 g
    Sugars 32.2 g
    Protein 4.8 g


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