When Afternoon Cravings Hit: A Lemon Cake Upside Down to Brighten Your Day

There’s something about the way a lemon dessert wakes up your senses—the sharp tang, the fresh scent that fills the kitchen, and that golden caramel glow on top. This lemon cake upside down captures all of that in a single pan. It’s not the kind of dessert you prepare without thinking; it pulls you in, promising lightness and a little surprise with every bite.

I remember the first time I made this cake, the lemon slices arranged just so, a little uneven in places because I was distracted by a phone call. The caramel bubbling gently around them made the kitchen smell like a sunny afternoon, even though it was drizzling outside. When I flipped the pan, a few lemon slices stuck stubbornly, but that just added character. The cake was moist, with bursts of citrus sweetness and a caramel crust that made me pause mid-bite. It wasn’t perfect, but that’s what made it feel homemade and real.

• The caramelized lemon slices on top create a beautiful, glossy finish that’s also a flavor punch.
• The cake balances moist tanginess with a tender crumb, making it feel fresh but comforting.
• It’s simple—and that’s kind of the point. This isn’t a fussed-over, complicated dessert, but it still stands out.
• Because it’s baked upside down, the presentation feels special without extra effort.
• It’s best shared soon after baking; the lemon topping can lose its shine if stored too long.

If you’re worried about the lemon slices sticking to the pan, don’t stress—it happens to me sometimes, and placing them back on top after flipping is an easy fix. The cake’s forgiving nature makes it a great choice for those moments when you want a homemade feel without fuss.

Lemon Cake Upside Down

Print Recipe

A bright and tangy lemon cake baked upside down with a caramelized lemon topping. This moist and flavorful cake is perfect for a refreshing dessert or afternoon treat.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8

Ingredients

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4 tablespoons unsalted butter, melted
1/2 cup granulated sugar
2 large 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 fresh lemon juice
1 teaspoon lemon zest

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Instructions

Preheat the oven to 350°F (175°C).
Pour the melted butter into a 9-inch round cake pan and swirl to coat the bottom evenly.
Sprinkle 1/2 cup granulated sugar evenly over the melted butter in the pan.
Arrange the thinly sliced lemon slices in a single layer on top of the sugar and butter mixture, slightly overlapping them.
In a medium bowl, whisk together the all-purpose 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 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, fresh 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 lemon slices in the cake pan and spread gently with a spatula.
Bake for 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 upside down over the cake pan and carefully invert the cake onto the plate.
Lift the pan off gently. If some lemon slices stick to the pan, place them back on top of the cake.
Allow the cake to cool completely before slicing and serving.

For equipment, a simple round cake pan does the job perfectly—no fancy gear needed. I often serve this cake with a cup of tea or a light dessert wine, letting the citrus cut through richer sips. Sometimes I add a sprinkle of powdered sugar on top if I want a little extra sweetness, though it’s not necessary. Variations? I’ve toyed with adding a touch of ginger or swapping some lemon for lime slices, but honestly, I haven’t tested those thoroughly, so results might vary. Sometimes less is more, right?

FAQ

Can I make this cake ahead of time? Yes, but it’s best enjoyed the same day to keep the lemon topping bright and fresh. If you store leftovers, bring them to room temperature before serving.

What if I don’t have fresh lemons? Fresh lemon slices are key for the caramel topping’s texture and flavor, so I wouldn’t recommend substitutes here.

Is this cake very sweet? It strikes a balance—not overly sweet, thanks to the citrus brightness and caramelized sugar.

Can I use a different type of citrus? Possibly, though lemon’s tartness really defines this cake’s character. I haven’t tried other fruits for the topping myself.

When that afternoon craving sneaks up, this lemon cake upside down is a bright, easy answer. Go ahead, give it a try and see how a simple flip unveils a little sunshine on your plate.