Instructions:

Daffodil Upside Down Cake

Lemon Sauce
1 cup granulated sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups boiling water
3 tablespoons butter
1 lemon, juice and grated rind

Mix sugar, cornstarch and salt together. Gradually add water stirring until thickened. Boil 5 minutes. Remove from heat. Add butter, juice and rind. Set aside.

Cake
1/4 cup butter
1/2 cup granulated sugar
1 egg, beaten
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Slices from 1 1/2 lemons
1 teaspoon grated lemon rind

Cream butter and sugar. Add egg. Cream until light and fluffy.

Sift flour, baking powder and salt. Add alternately with milk and lemon peel.

Line bottom of 8 inch, greased round cake pan with thin lemon slices. Pour lemon sauce over slices (just enough to cover. reserving some). Pour batter over lemon slices and sauce. Bake 375 degrees F for 30-35 minutes. Remove and cool. Invert onto serving dish. Pour remaining sauce over and serve.