Meyer Lemon and Almond Upside Down Cake (GF)
This Meyer Lemon and Almond Upside Down Cake is a base of light and fluffy (gluten-free) almond cake, topped with zesty Meyer lemons that are drowned in buttery caramel that soaks into the cake once its flipped upside down. Simple caramel made with brown sugar and fresh Challenge Butter – churned from the freshest, purest cream from happy California cows – is simply the best!
Once again I’ve been pretty quite around here lately, we are (still) in the process of moving after selling our house (which was a frenzy) and buying a new one, living with in-laws and without my kitchen, and just trying to soak up the first year with our little one – who will turn 1 year old in about 12 weeks! What?! So in the meantime, give this amazing summer recipe a try, and I will be back here shortly…
Head over to Challenge Butter for the recipe!