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Cooking

Blingtime for lemons

Let this season's precious fewer fruits sparkle and shine in desserts that make the most of every sweet-tart bit of golden citrus.

March 14, 2007|Susan LaTempa and Donna Deane | Times Staff Writers

1 cup plus 2 tablespoons butter (1 1/4 sticks), divided

3/4 cup packed light brown sugar

1 1/2 cups flour

1 1/2 teaspoons baking powder

For The Record
Los Angeles Times Thursday March 15, 2007 Home Edition Main News Part A Page 2 National Desk 1 inches; 54 words Type of Material: Correction
Lemon upside-down cake: An article on lemon desserts in the Food section on Wednesday included a recipe for lemon upside-down cake that called for 1 cup plus 2 tablespoons (1 1/4 sticks) butter. In fact, one cup plus 2 tablespoons of butter is 2 1/4 sticks. For the corrected recipe, please go to latimes.com/food.
For The Record
Los Angeles Times Friday March 16, 2007 Home Edition Main News Part A Page 2 National Desk 1 inches; 52 words Type of Material: Correction
Lemon upside-down cake: A correction Thursday for the lemon upside-down cake recipe in Wednesday's Food section gave the wrong amount of butter. The correction should have said that the correct measurement for the recipe is one-half cup plus 2 tablespoons (1 1/4 sticks) butter. For the corrected recipe, please go to latimes.com/food.
For The Record
Los Angeles Times Wednesday March 21, 2007 Home Edition Food Part F Page 3 Features Desk 1 inches; 50 words Type of Material: Correction
Lemon upside-down cake: A March 14 article on lemon desserts included a recipe for lemon upside-down cake that called for 1 cup plus 2 tablespoons (1 1/4 sticks) butter. It should have said one-half cup plus 2 tablespoons (1 1/4 sticks) butter. For the corrected recipe, please go to latimes.com/food.

1/2 teaspoon salt

1 vanilla bean, split

3/4 cup sugar

2 eggs

1/2 cup milk

1. Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use.

2. Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside.

3. Heat the oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside.

4. Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time.

5. Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.

6. Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife.

Each serving: 498 calories; 5 grams protein; 62 grams carbohydrates; 3 grams fiber; 28 grams fat; 17 grams saturated fat; 122 mg. cholesterol; 274 mg. sodium.

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