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  • 2 lemons
  • Cooking spray
  • 3 tablespoons butter, melted
  • 2/3 cup firmly packed light brown sugar
  • 1/2 cup slivered almonds
  • 1/2 cup whole almonds
  • 1 (1 1/2-inch) fresh ginger, peeled and coarsely grated
  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk


  1. Preheat oven to 350F.
  2. To prepare topping, finely grate lemons; set zest aside. With a sharp knife, remove white pith from lemons. Thinly slice, discarding seeds.
  3. Coat a 10-inch cast-iron skillet or 9-inch springform pan with cooking spray (wrap bottom with foil to prevent leaks). Pour in melted butter. Arrange lemon slices in a concentric pattern over butter. Sprinkle with brown sugar and slivered almonds.
  4. To prepare cake, place whole almonds, reserved lemon zest and ginger in a food processor; pulse until slightly moist and combined.
  5. Place butter and sugar in a large bowl; beat with a mixer at medium speed until fluffy. Add egg and extracts; beat until blended.
  6. Sift together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with buttermilk, beating at low speed after each addition. Stir in almond mixture.
  7. Pour batter on top of lemons. Bake 45 to 50 minutes, until top is golden brown and a wooden pick inserted in the center comes out clean.
  8. Remove from oven, cool 5 minutes, and invert onto a serving plate.
Recipe by Crescent Dragonwagon.

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The recipe was originally published as Lemon Ginger Almond Upside-Down Cake on

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