When the afternoon sun hits just right, that’s when a lemon cake upside down feels like the sweetest idea. It’s the kind of dessert that doesn’t demand much fuss but rewards you with layers of tangy brightness and buttery caramel goodness. The moment you flip the cake out of the pan, the glossy lemon slices glisten, inviting you to take a bite that’s both refreshing and indulgent.
I remember the last time I made this cake—it was one of those days where the kitchen felt a little too warm, and I was halfway distracted by a song stuck in my head. I wasn’t sure the lemon slices were arranged just right, and honestly, I left one corner a bit sparse. But when the timer went off, and I turned the cake over onto the plate, the caramelized topping looked even better than I hoped. It wasn’t perfect, but that little imperfection made it feel homemade in the best way possible. The cake was moist, with just enough lemon tang to wake up the taste buds, and the buttery caramel under the fruit added a little sticky sweetness that kept me coming back for more.
There’s something so simple yet satisfying about this dessert. It’s not about over-the-top decorations or complicated steps—it’s about the way the flavors come together, the soft crumb beneath those shiny lemon slices, and the ease of flipping it all right side up at the end. It’s a treat you can share with friends or savor quietly with a cup of tea, no matter the occasion.
Why You’ll Love It
- The caramelized lemon topping adds a bright, tangy twist that feels fresh without being overpowering.
- This cake is moist and tender, but it’s not overly sweet — which is kind of the point.
- Flipping the cake out of the pan is satisfying in itself, even if it takes a little patience.
- It’s a versatile dessert that works just as well for afternoon tea as it does for a light finish to dinner.
If you’re a bit wary of upside-down cakes, don’t be. It’s not as tricky as it looks, and the payoff is well worth the few extra minutes of care at the end. Plus, it stores nicely—though I usually find it hard to keep leftovers around for long.
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Lemon Cake Upside Down
- Total Time: 1 hour
- Yield: 8 1x
Description
A bright and tangy lemon cake baked upside down with a caramelized lemon topping. This moist and flavorful cake is perfect for dessert or afternoon tea.
Ingredients
4 tablespoons unsalted butter, melted
1/2 cup granulated sugar
2 medium lemons, thinly sliced
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
Instructions
Preheat the oven to 350°F (175°C).
Pour the melted butter into a 9-inch round cake pan, spreading it evenly.
Sprinkle 1/2 cup granulated sugar evenly over the melted butter in the pan.
Arrange the lemon slices in a single layer over the sugar, slightly overlapping if needed.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and 1 cup granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, lemon juice, and lemon zest until combined.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter evenly over the arranged lemon slices in the cake pan.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Run a knife around the edges of the pan to loosen the cake.
Place a serving plate over the cake pan and carefully invert the cake onto the plate.
Remove the cake pan and allow the cake to cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
When it comes to kitchen gear, you don’t need anything fancy—just a reliable round pan and a spatula to loosen the edges. I like to serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tartness. Sometimes, I’ve tried swapping lemon slices for oranges or even grapefruit, but the results can be a bit hit or miss. The lemon’s zest and juice really tie the whole thing together, although a little experimentation never hurt anyone.
For a twist, you could add a sprinkle of poppy seeds in the batter or a handful of fresh berries on top after baking, but I haven’t tested those enough to say if they’re worth the extra effort.
FAQ
Can I make this cake ahead of time? Yes, it actually tastes great the next day once the flavors have melded a bit. Just make sure to store it covered at room temperature or in the fridge.
What if I don’t have fresh lemons? Fresh lemon is best for that bright, zesty flavor, but you can use bottled lemon juice in a pinch—just reduce the amount slightly to avoid extra acidity.
Is the cake gluten-free or adaptable? This recipe as is isn’t gluten-free, but I imagine a blend of gluten-free flours could work if you’re willing to experiment.
Give this lemon cake upside down a try next time you want something sweet but not too heavy. It’s a little burst of sunshine that fits right into an ordinary day.