Lemon Ginger Almond Upside Down Cake
Brighten your dessert table with the show-stopping Lemon Ginger Almond Upside Down Cake, a stunning and flavorful treat that combines zesty citrus, warm ginger, and nutty almonds in every bite. This dessert boasts a glossy caramelized lemon topping, layered with a touch of fresh ginger and a sprinkle of sliced almonds for extra crunch. Beneath it lies a soft, buttery cake enhanced with almond flour for a tender crumb and a vibrant lemon zest finish. Perfect for special occasions or weekend baking, this upside-down cake is as beautiful as it is delicious. Easy to make and ready in just over an hour, it’s a crowd-pleaser that pairs wonderfully with a cup of tea or coffee. Give this eye-catching cake a try—you’ll love its unique flavor profile and irresistible aroma!
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Recipe Information
Ingredients
- 2 whole Lemon (thinly sliced)
- 1 tablespoon Fresh ginger (peeled and finely grated)
- 1 cup Sliced almonds
- 12 tablespoons Unsalted butter
- 0.3333333333333333 cup Light brown sugar
- 0.75 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Almond flour
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Milk
- 1 tablespoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Stir in the brown sugar until dissolved and bubbly. Pour the mixture into the bottom of the cake pan, spreading it evenly.
Layer the thinly sliced lemons over the brown sugar mixture, slightly overlapping them to create a decorative pattern. Sprinkle with 1/4 cup of the sliced almonds and set aside.
In a large mixing bowl, cream the remaining 8 tablespoons of butter and granulated sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and grated ginger.
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with milk, beginning and ending with the dry mixture. Mix just until combined. Do not overmix.
Gently fold in the remaining 3/4 cup of sliced almonds into the batter.
Pour the batter evenly over the lemon and almond layer in the cake pan. Smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges and carefully invert the cake onto a serving plate. Peel off the parchment paper.
Let the cake cool completely before serving. Slice and enjoy the bright, zesty flavors of lemon, ginger, and almonds!
Nutrition Facts
Calories |
4090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.9 g | 351% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 385.6 g | 140% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 236.2 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 977 mg | 75% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1891 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
