Let me start by saying that I did not make this cake. I was present for its production though!
My sister-in-law had this cake at an event she was at with friends. She was so impressed with it that she wanted to try it herself.
My sister-in-law cooks all the time. She doesn’t really bake though. So she was stepping out of her comfort zone a bit with this cake.
My sister-in-law and brother do cook on the grill very frequently – probably at least three times a week. So using the grill didn’t seem that much of a stretch. I have never used the grill to cook a cake before. My concern would be how to maintain the proper temperature.
It seems to work though! The cake came out beautiful and delicious.
She altered the recipe a touch by adding some blueberries to the batter before baking. Also, It took closer to three lemons to get the slices for the top.
It’s not Mid Century, but it is definitely worth trying!
LEMON UPSIDE DOWN CAKE
2 Cups All Purpose Flour
1 ½ Teaspoons Salt
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
Pinch Cinnamon
3 Large Eggs
1 ¼ Cups Whole Milk
1 Cup Olive Oil
1 Cup Granulated Sugar
2 Teaspoons Vanilla Extract
1 Lemon, Juice and Zest
4 Tablespoons Butter
¾ Cup Light Brown Sugar
2 Lemons, Sliced Paper Thin
1 Cup Heavy Cream
2 Tablespoons Confectioner’s Sugar
Prepare a grill for indirect heat. Whisk together the flour, salt, baking powder, baking soda, and cinnamon in a small bowl. Whisk together the eggs, milk, olive oil, sugar, 1 teaspoon vanilla, lemon juice and zest in a large bowl. Pour the dry ingredients into the wet ingredients and whisk to combine. Set aside. Place a shallow Enameled Dutch oven over the direct heat of the grill. Add the butter and melt. Continue to toast the butter until it becomes brown and nutty, 1 to 2 minutes. Swirl the butter up the sides of the Dutch oven as you are toasting to prevent the cake from sticking. After the butter has browned, whisk in the brown sugar and allow it to melt. The mixture will resemble wet sand and will not get completely smooth. Take the Dutch oven off the heat and shingle the lemon slices in, covering the whole surface. Pour the batter into the Dutch oven and put the pan back over the direct heat. Close the grill and bake until a toothpick inserted into the center comes out clean and dry, about 50 minutes. Remove the cake from the grill and allow it to cool for 5 minutes. Invert the cake onto a platter and continue to cool until ready to serve. Meanwhile, place a 2 cup class jar with a lid into the freezer for at least 20 minutes. When the jar is cold, pour in the cream. Add confections sugar and remaining 1 teaspoon vanilla. Vigorously shake the jar until you end up with soft whipped cream, about 5 minutes. Cut the cake into 8 slices and serve with a dollop of whipped cream on top.
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