You can make upside-down cakes with all kinds of fruit, but you just can’t beat our take on the classic.
Crisp and buttery, they are layered with bright flavor from lemon juice, zest, and extract.
Rich and buttery with big almond flavor, this cake is mixed in seconds in a food processor, but it tastes fancy and sophisticated, and it keeps for days.
For the meringues:
A simple and delicious dessert, it is much more interesting when the caramel has a bitter edge.
1. Preheat oven to 425 degrees F./220 degrees C. (or 400 degrees F./200 degrees C. if you have convection).
For the lemon lover, delicate sandwich cookies that can either contain a gilding of jam or be made extra lemony with lemon buttercream or lemon curd.
They’re a crumbly Spanish shortbread most popularly known as Mexican wedding cookies or Russian tea cakes.
Stack cakes aren’t traditional layer cakes—they look more like a stack of pancakes piled up with a sweet filling between the layers.
Break it into pieces or cut into shapes with a serrated knife.