Champagne Lemon Upside-Down Cake

Champagne Lemon Upside-Down Cake

Super elegant, incredibly flavorful and deliciously moist upside down triple lemon cake!

Serving Size: Two 9” round cakes

Gluten-Free Yellow Cake Mix by King Arthur Baking Company

4 lemons, thinly sliced into wheels

2/3 cup whole milk

½ cup softened butter

4 large eggs

Blake Hill's Lisbon Lemon & Champagne Jam

Instructions

1

Preheat oven to 350˚F and line two round 9” cake pans with parchment paper

2

Follow the instructions on the cake mix box to make the cake batter

3

Attractively lay lemon wheels on bottom of cake pans - remember, this will be the top of your upside-down cake!

4

Divide batter into 2 and pour into cake pans

5

Add 3 Tbsp Blake Hill’s Lisbon Lemon & Champagne Jam into the batter of each pan, swirling with a skewer

6

Bake cakes separately on the middle rack of your oven for 35-40 minutes (or at same time if convection oven)

7

Let the cakes cool in their pans for 10 minutes, then carefully invert onto cake stands, and gently spread 2 Tbsp of Lisbon Lemon Jam on each cake ~ and Enjoy!

8

Equally sensational is a Seville Orange Upside-Down Cake - simply spoon our Seville marmalade inside cake pan and swirl into batter!

Champagne Lemon Upside-Down Cake

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