Preheat your oven to 350 degrees F

Butter an 8 inch round cake pan and line the bottom with parchment paper to ensure it doesn’t stick

In a saucepan over medium high heat melt the butter and brown sugar. You don’t want to cook this, only melt it so keep your eye on it

While that is melting prepare the citrus. With a sharp knife slice the ends of oranges and grapefruit. Following curve of fruit, cut away peel, removing as much white pith as possible. Once all the white pith is gone, slice them into rounds and remove any seeds

Once the sugar and butter is melted pour it into the bottom of the cake pan and spread it evenly. Arrange the sliced citrus on the bottom and then set it aside while you make the cake batter

In a bowl with an electric mixer cream together the butter, brown sugar, and granulated sugar until smooth

Add the egg, egg yolk, and citrus zest and give it another mix

Add the milk, sour cream, and fresh lemon juice and mix it together again

To the wet ingredients add the flour, baking powder, baking soda, ground nutmeg, and salt. Mix until combined, scraping down the sides, and then pour it over the citrus

Put it into oven and let it bake for 50-60 minutes. I put a toothpick in the middle of the cake around 50 minutes to see if it would come clean or not. If it comes out clean then it is ready!

Take it out and let it cool slightly for about 5 minutes. Run a knife along the edges to make sure it doesn’t stick when inverting

Put your cake stand or plate on the bottom of the cake and flip it over. Remove the parchment paper and voila! A delicious and very impressive cake. See… so easy. Enjoy!