| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch cinnamon
- 3 large eggs
- 1 1/4 cups whole milk
- 1 cup olive oil
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- Juice and zest of 1 lemon
- 4 tablespoons unsalted butter
- 3/4 cup light brown sugar
- 2 lemons, sliced paper thin and seeds removed (about 20 slices)
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
Instructions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Whisk together the flour, salt, baking powder, baking soda and cinnamon in a small bowl. Whisk together the eggs, milk, olive oil, sugar, 1 teaspoon vanilla, lemon juice and zest in a large bowl. Pour the dry ingredients into the wet ingredients and whisk to combine. Set aside.
- Place a shallow enameled Dutch oven over direct heat. Add the butter and melt. Continue to toast the butter until it becomes brown and nutty, 1 to 2 minutes. Swirl the butter up the sides of the Dutch oven as you are toasting it to prevent the cake from sticking.
- After the butter has browned, whisk in the brown sugar and allow it to melt. The mixture will resemble wet sand and won’t get completely smooth.
- Take the Dutch oven off the heat and shingle the lemon slices in, covering the whole surface. Keep in mind that this will be the top of your cake. Pour the batter into the Dutch oven and put it back over indirect heat. Close the grill and bake until a toothpick inserted into the center of the cake comes out dry, 50 minutes to 1 hour. Remove the cake from the grill and allow it to cool for 5 minutes. Invert the cake onto a platter and continue to cool until ready to serve.
- Meanwhile, place a 2-cup glass jar with a lid in the freezer for 20 minutes. When the jar is cold, pour in the cream and add the sugar and the remaining 1 teaspoon vanilla. Vigorously shake until you end up with soft whipped cream, about 5 minutes.
- Cut the cake into 8 slices and serve with a dollop of whipped cream on top.
- (Alternatively, you can bake the cake in a 350 degrees F oven for 50 minutes.)
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 723 |
| Total Fat | 47 g |
| Saturated Fat | 16 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 2 g |
| Sugar | 44 g |
| Protein | 8 g |
| Cholesterol | 122 mg |
| Sodium | 512 mg |
Reviews
Thank you for making this look so easy! I watched this episode with my dad and knew I could make it. I’m glad I watched the episode to see how to flip the cake. It would have been a disaster for this non-baker.
I’m planning on making this cake soon…maybe tomorrow…it should be a little cooler outside. 90º just isn’t for me.
This cake is to die for! I was really unsure of how it would turn out for me, but it was awesome!
One of the most insanely delicious deserts I’ve ever had!!!!! SO good. Did mine in the oven, came out perfect. Holy cow.
The video for this recipe is UNWATCHABLE because of the CONSTANT interruptions from ads…
Delicious!
OMG! Wow! I watched Michael and his wife make this during his show this morning and he said you could top it with peaches instead of lemons. Since peaches are in season, I decided to try it. I baked it in a cast iron skillet in the oven at 350 degrees for 40 minutes. IT IS SOOOO GOOD!!! The butter and sugar with the peaches just browned and caramelized so nicely. When I turned it over on to a cake plate, the sugar and peach caramelized syrup ran back down into the cake. Wow! I added a scoop of vanilla ice cream on top of a slice when it was still warm. UNBELIEVABLY DELICIOUS!! My fave! Thank you for this recipe. The texture of the cake is amazing too!!!
Came out delicious!!!!
I made on a charcoal grill in a cast iron pan but since my grill was not quite hot enough basically got a “paste” of the butter and sugar in the bottom, poured over the batter and let it cook. I think at the hottest the grill was probably at 300 and it took about 1 hour 20 minutes for the cake to be done. I put a butter knife in the center and it came out clean is how I knew it was done. This is a moist, dense cake and I think its pretty forgiving. We loved it. I did not serve with the cream though, just ate the cake and it was great.
Wonderful recipe! After reading a reviewer who used lemon flavored olive oil, I searched for it in my small town. I was able to find avocado oil with lemon, baked the cake in a cast iron pan in the oven for 50 minutes at 350. The cake was so fantastic that my husband went back for seconds. I plan on making this my go-to cake recipe!