Lemon Upside Down Cake

50 mins (prep 20, cooking 30)
12 ingredients
8 servings
From Los Angeles Times test kitchen's best of 2007. May be served with a lightly sweetened whipped cream, if desired

Categories:  <-60-mins , fruit , weeknight , european , citrus , cakes , brunch , time-to-make , lemon , dessert ,
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Serving Size (68.93 g)
Servings 8
Amount per Serving
Calories 297.85 Calories from Fat 116.91
% Daily Value *
Total Fat 12.99g 159.88%
Saturated Fat 7.96g 318.51%
Trans Fat 0.48g %
Cholesterol 36.97mg 98.58%
Sodium 371.3mg 123.77%
Total Carbohydrate 42.29g 112.78%
Dietary Fiber 2.41 g 77.1%
Sugars 25.91 g %
Protein 5.67g 90.73%
Vitamin A 384.69IU% Vitamin C 0.43mg%
Calcium 150.99mg% Iron 0.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small lemons, light brown sugar, vanilla bean