Michael Symon's Lemon Upside-Down Cake | Symon's Dinners Cooking Out

Michael Symon and his wife Liz make a decadent cake on the grill with candied lemons and fresh whipped cream! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3l51wPr Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lemon Upside-Down Cake RECIPE COURTESY OF MICHAEL SYMON 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 Directions 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.) Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #SymonsDinnersCookingOut #MichaelSymon #FoodNetwork #LemonUpSideDownCake Michael Symon's Lemon Upside-Down Cake | Symon's Dinners Cooking Out | Food Network https://youtu.be/5MM-KO_dyNM