Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 1 hour & 5 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2021



In 10-inch cast iron skillet, melt 1/4 cup of the butter with brown sugar over medium heat, stirring constantly. Bring to boil; reduce heat. Simmer, stirring constantly, until sugar is dissolved and mixture is syrupy, about 3 minutes. Remove skillet from heat and swirl to evenly distribute syrup. Arrange lemon slices side by side in skillet. Set aside.

In bowl, whisk together flour, baking powder and salt. Set aside. In large bowl, using electric mixer on medium-high speed, beat remaining butter with granulated sugar until mixture is light and fluffy. Beat in vanilla and egg yolks, 1 at a time, beating well after each addition. Beat in reserved flour mixture in 2 additions, alternating with milk. Set aside.

Preheat oven to 350°F. In separate bowl, using electric mixer with clean beaters on medium-high speed, beat egg whites with cream of tartar until stiff peaks form. Fold egg whites into batter. Gently scrape batter over lemon slices in skillet; smooth surface with spatula.

Bake until cake tester inserted into centre of cake comes out clean, about 30 minutes. Let cool for 10 minutes. Run knife along edge of skillet to loosen cake. Place serving plate on top of skillet and invert; remove pan. Let cool for 5 minutes before serving. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)


Nutritional facts Per serving: about

  • Iron 1.7 mg
  • Fibre 1 g
  • Sodium 145 mg
  • Sugars 47 g
  • Protein 5 g
  • Calories 450
  • Total fat 19 g
  • Cholesterol 95 mg
  • Saturated fat 11 g
  • Total carbohydrate 65 g
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