<\/font><\/span> <\/p>\n

\n
• \n
   <\/font><\/span><\/span>1\/2 cup butter, softened <\/span><\/div>\n<\/li>\n
• \n
  3\/4 cup plus 2 tablespoons light brown sugar <\/span><\/div>\n<\/li>\n
• \n
   <\/font><\/span><\/span>2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded <\/span><\/div>\n<\/li>\n
• \n
  1 1\/2 cups all-purpose flour <\/span><\/div>\n<\/li>\n
• \n
  2 teaspoons baking powder <\/span><\/div>\n<\/li>\n
• \n
  1\/4 teaspoon salt <\/span><\/div>\n<\/li>\n
• \n
  1 cup granulated sugar <\/span><\/div>\n<\/li>\n
• \n
  1 teaspoon pure vanilla extract <\/span><\/div>\n<\/li>\n
• \n
  2 large eggs, separated <\/span><\/div>\n<\/li>\n
• \n
  3\/4 cup  milk <\/span><\/div>\n<\/li>\n
• \n
  1\/4 teaspoon cream of tartar <\/span><\/div>\n<\/li>\n
• \n
  Sweetened whipped cream, for serving <\/span><\/font><\/div>\n<\/li>\n<\/ul>\n

  <\/span><\/font> <\/p>\n

  1.           <\/span><\/span><\/span>Preheat the oven to 350°. Set a 9-inch nonstick cake pan over moderate heat. Add 4 tablespoons of the butter and when it is melted, stir in the brown sugar until dissolved, about 1 minute. Remove from the heat. Arrange the lemon slices in the melted brown sugar. <\/span><\/p>\n

  2.           <\/span><\/span><\/span>In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches, alternating with the milk. <\/span>3.           <\/span><\/span><\/span>In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert it onto a plate. Serve warm or at room temperature with whipped cream. <\/span><\/span><\/font> <\/p>\n

   <\/p>\n

  <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

   1\/2 cup butter, softened 3\/4 cup plus 2 tablespoons light brown sugar   2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded 1 1\/2 cups all-purpose flour 2 teaspoons baking powder 1\/4 teaspoon salt 1 cup granulated sugar 1 teaspoon pure vanilla extract 2 large eggs, separated 3\/4 cup  milk 1\/4 teaspoon cream of tartar Sweetened whipped cream,… Continue reading Lemon Upside-Down Cake<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,2],"tags":[43,218],"class_list":["post-772","post","type-post","status-publish","format-standard","hentry","category-cakes","category-dessert","tag-cream","tag-eggs","entry"],"_links":{"self":[{"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/posts\/772","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/comments?post=772"}],"version-history":[{"count":0,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/posts\/772\/revisions"}],"wp:attachment":[{"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/media?parent=772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/categories?post=772"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/tags?post=772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}