I didn’t have meyer lemons so I used a combo of orange & tangerine juice. I served the cake with whipped cream (I wanted to add minced fresh basil to the cream, but was conventional and didn’t–but I wish I had!). The cake didn’t really have a strong citrus flavor, but overall w/ the whipped cream it was delicious.
Recipe via Baking Bites:
Meyer Lemon Cranberry Upside Down Cake
1 cup brown sugar
12-oz fresh or frozen cranberries (approx 3 cups)
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1/2 cup Meyer lemon juice
1/2 cup milk
1 tsp vanilla extract
Preheat oven to 350F.
Butter a 9×13-inch baking pan. Spread brown sugar in an even layer over the bottom of the pan and spread cranberries evenly on top of it. Frozen cranberries do not need to be defrosted, if not using fresh.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, one at a time. Stir 1/3 of the flour mixture into the butter mixture, followed by the Meyer lemon juice. Add in additional 1/3 of the flour mixture, followed by the milk and vanilla extract. Stir in all remaining flour, mixing only until no streaks of dry ingredients remain visible. Gently pour batter over cranberries, smoothing it into an even layer.
Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached.
Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Serve warm or at room temperature.