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!
Suggested Jams
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