There’s something quietly captivating about a lemon cake baked upside down. The moment I slide it out of the oven, the aroma of caramelized lemon slices mingling with warm sugar fills the kitchen, tugging at memories of sunny afternoons and casual chats over tea. I often find myself distracted — maybe daydreaming about that first tangy bite or realizing I forgot to grab a plate before slicing. It’s that kind of cake that invites a pause, a moment to savor the unexpected brightness of lemon glistening atop a soft, buttery crumb.
One time, I flipped the pan a little too quickly, and a slice of lemon clung stubbornly to the bottom. I just plopped it back on the cake, imperfections and all, which somehow felt even more inviting. It’s not a fussed-over dessert — it’s honest, with a sweet-tart balance that doesn’t overwhelm but stays long in your thoughts.
Why You’ll Love It:
- The caramelized lemon topping offers a fresh tang that’s both surprising and comforting.
- It’s simple — and that’s kind of the point. No need for fancy techniques or rare ingredients.
- The cake stays moist thanks to the buttery lemon layer beneath, so every bite feels indulgent without being heavy.
- Perfect for any occasion, whether you’re casually sipping coffee or hosting a small gathering.
- It has a slightly rustic charm; don’t expect perfectly symmetrical lemon slices, but the flavor more than makes up for it.
Even if you’re not usually a citrus dessert person, give this one a shot. The upside-down baking method transforms simple ingredients into something memorable.
PrintLemon Cake Upside Down
A bright and tangy lemon cake baked upside down with a caramelized lemon topping that creates a moist, flavorful dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8
Ingredients
4 tablespoons unsalted butter, melted
3/4 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 lemon juice
1 tablespoon lemon zest
Instructions
Preheat the oven to 350°F (175°C).
Pour the melted butter into the bottom of a 9-inch round cake pan and spread evenly.
Sprinkle 3/4 cup granulated sugar evenly over the melted butter.
Arrange the lemon slices in a single layer over the sugar and butter mixture.
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 and smooth the top.
Bake for 40 minutes, or until a toothpick inserted into the center of the cake 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 any lemon slices stick to the pan, place them back on the cake.
Allow the cake to cool slightly before serving.
Kitchen Notes: I usually rely on a sturdy 9-inch pan to hold this cake, nothing too fancy but one that handles the flip without drama. Serving it slightly warm brings out that caramel zing, though it’s just as tasty cooled. For a twist, I’ve tried swapping half the milk for buttermilk, which adds a subtle tang, but I’m still figuring out if it’s worth the extra step. Sometimes, a sprinkle of powdered sugar on top softens the sharp citrus edge, especially if the lemons are on the tart side. If you want to mix it up, adding a few fresh herbs like thyme to the batter can be interesting, though I haven’t tested that as much as I’d like.
FAQ:
Can I make this cake ahead of time? Yes, it keeps well for a couple of days at room temp, though it’s best enjoyed within the first day for that fresh caramel shine.
What if my lemon slices stick to the pan? It happens! Just gently place them back on the cake after flipping — it won’t affect the taste.
Is the cake very sweet? It’s balanced — the sugar caramelizes nicely but the lemon juice and zest keep it lively, so it’s not overwhelmingly sugary.
Ready to bring a little sunshine to your kitchen? This lemon cake upside down is waiting to surprise you with each bite.