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Irresistible Bright Citrus Upside-Down Cake Recipe for Sunshine

Irresistible Bright Citrus Upside-Down Cake Recipe for Sunshine Bliss

Irresistible Bright Citrus Upside-Down Cake Recipe for Sunshine captures the sweet and zesty flavors of citrus in a delightful dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Citrus Topping
  • 2 medium Fresh Oranges Provides juicy sweetness; essential for the vibrant topping.
  • 2 medium Fresh Lemons Adds a zesty kick; select firm and fragrant lemons for best flavor.
  • 1 cup Granulated Sugar Creates a delicious caramel base; ensuring it melts evenly will give a beautiful finish.
For the Cake Batter
  • 1/2 cup Unsalted Butter Enriches flavor and moisture; use high-quality butter for excellent results.
  • 1 cup Granulated Sugar Balances the tartness from the citrus; adjust to taste if you prefer a sweeter cake.
  • 1 1/2 cups All-Purpose Flour Gives cake structure; sift well to achieve a light, airy texture.
  • 1 tbsp Baking Powder Key leavening agent; necessary for the cake to rise beautifully.
  • 3 large Eggs Contributes richness and moisture; use room temperature eggs for better integration.

Equipment

  • round cake pan
  • Mixing bowl
  • medium saucepan

Method
 

How to Make Irresistible Bright Citrus Upside-Down Cake
  1. Preheat oven to 350°F (175°C). Lightly grease a round cake pan with butter or cooking spray.
  2. Slice the fresh oranges and lemons thinly, arranging them beautifully in a pattern at the bottom of your prepared cake pan.
  3. In a medium saucepan, melt granulated sugar over medium heat until it turns golden brown. Pour the caramel over the arranged citrus slices.
  4. In a mixing bowl, beat the softened butter and granulated sugar together until fluffy. Add eggs one at a time, then gradually add sifted flour and baking powder until smooth.
  5. Pour your batter over the caramelized citrus in the pan. Bake for about 30-35 minutes until a toothpick inserted comes out clean.
  6. Let the cake cool for about 10 minutes in the pan. Carefully flip it onto a serving plate.
  7. Serve warm or at room temperature; it’s delightful with a dollop of whipped cream!

Notes

Select fresh, ripe oranges and lemons for the best flavor. Store leftover slices in an airtight container to keep them moist.