Lemon Upside Down Cake
Brighten up your dessert table with this show-stopping Lemon Upside Down Cake, a perfect blend of tangy citrus and sweet caramel. This easy-to-follow recipe layers vibrant lemon slices atop a luscious golden caramel glaze, all baked into a moist, buttery cake infused with fresh lemon zest and juice for an extra pop of flavor. With its beautiful presentation and irresistible balance of sweet and tart, this lemon cake is ideal for spring gatherings, family dinners, or Sunday brunch. Serve it as-is, or pair it with a dollop of whipped cream for a truly decadent treat. Ready in just an hour, this simple yet elegant dessert promises to delight your taste buds and impress your guests.
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Recipe Information
Ingredients
- 2 lemons
- 150 grams granulated sugar (for caramel glaze)
- 30 grams unsalted butter (for caramel glaze)
- 190 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 115 grams unsalted butter (softened)
- 200 grams granulated sugar (for cake)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 120 milliliters whole milk
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
Thinly slice the lemons into rounds, removing any seeds, and set aside.
In a small saucepan over medium heat, melt 150 grams of sugar and 30 grams of butter until a golden caramel forms. Pour the caramel into the prepared cake pan, tilting it to spread evenly across the bottom.
Arrange the lemon slices in a single layer over the caramel in the cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and 200 grams of sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just incorporated after each addition.
Carefully pour the batter over the arranged lemons in the cake pan, smoothing the surface with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it rest in the pan for 10 minutes. Run a knife around the edges to loosen the cake.
Place a serving plate over the cake pan and carefully invert it to release the cake. Peel off the parchment paper if it sticks.
Let the cake cool to room temperature before slicing and serving. Enjoy the tangy-sweet caramelized lemon topping!
Nutrition Facts
Calories |
3372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 2291 mg | 100% | |
| Total Carbohydrate | 521.8 g | 190% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 360.7 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 311 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 778 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
