Thanks to someone on Twitter (sadly, I can't remember who), I decided to try the Los Angeles Times' Lemon Upside-Down Cake. After trying a Tarte Tatin, I've become a big fan of cast-iron desserts.
However, because the original recipe calls for so much butter and we're trying to lighten things up a bit, I made a few substitutions:
- whole wheat flour
- meyer lemons
- egg whites instead of eggs
- 3/4 c nonfat plain yogurt + 1/4 c water instead of butter and milk for the batter
- cinnamon and nutmeg instead of vanilla
Also, there was a lot of extra liquid when the cake was inverted, so I just poured it back into the cast-iron skillet, reduced it over a medium flame and poured it back over the cake.
This cake was so delicious and tangy that we nearly polished off the whole thing today. Maybe that defeats the whole purpose of trying to go lighter...
Layer sliced lemons on top of melted butter and brown sugar in a cast-iron skillet.
Top with an easy cake batter.
Bake, cool slightly, then flip onto a plate.
And voila! Luscious lemony goodness.
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