Lemon Ginger Almond Upside-Down Cake

upside-down cake
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 45 mins

Thinly sliced lemons turn into a caramelized topping in this intriguing cake.


2 lemons
Cooking spray
3tablespoons butter, melted
2/3cup firmly packed light brown sugar
1/2cup slivered almonds
1/2cup whole almonds
1 (1 1/2-inch) fresh ginger, peeled and coarsely grated
1/3cup butter, softened
2/3cup sugar
1 egg
1/2teaspoon vanilla extract
1/2teaspoon almond extract
1 1/2cups all-purpose flour
1/2teaspoon baking soda
1teaspoon baking powder
1/4teaspoon salt
1cup buttermilk


  1. Preheat oven to 350F.
  2. To prepare topping, finely grate lemons; set zest aside. With a sharp knife, remove white pith from lemons. Thinly slice, discarding seeds.
  3. Coat a 10-inch cast-iron skillet or 9-inch springform pan with cooking spray (wrap bottom with foil to prevent leaks). Pour in melted butter. Arrange lemon slices in a concentric pattern over butter. Sprinkle with brown sugar and slivered almonds.
  4. To prepare cake, place whole almonds, reserved lemon zest and ginger in a food processor; pulse until slightly moist and combined.
  5. Place butter and sugar in a large bowl; beat with a mixer at medium speed until fluffy. Add egg and extracts; beat until blended.
  6. Sift together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with buttermilk, beating at low speed after each addition. Stir in almond mixture.
  7. Pour batter on top of lemons. Bake 45 to 50 minutes, until top is golden brown and a wooden pick inserted in the center comes out clean.
  8. Remove from oven, cool 5 minutes, and invert onto a serving plate.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Glycemic Load 11
  • Calories 450
  • Fat 21g
  • Saturated Fat 9g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 8g
  • Cholesterol 55mg
  • Sodium 370mg
  • Potassium 260mg
  • Carbohydrate 61g
  • Fiber 4g
  • Sugars 37g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 35%
  • Calcium 15%
  • Iron 10%