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Lemon upside-down cake on wooden tray surrounded by lemon slices
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Lemon Upside-Down Cake

Move over pineapple, this Lemon Upside-Down Cake "topped" with Meyer lemon slices is a sweet and tart dessert that looks as beautiful as it tastes!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: cake, lemon, lemon cake, upside-down cake
Servings: 8 servings
Author: Ashley Leonard

Ingredients

Topping

  • 2 Meyer lemons sliced thin, ⅛"
  • ½ cup brown sugar
  • 5 tbsp. unsalted butter

Cake

  • 1 cup all purpose flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ tsp. cinnamon ground
  • ¼ tsp. ginger ground
  • ½ cup unsalted butter softened
  • ¾ cup white sugar
  • 2 eggs
  • ½ cup sour cream
  • juice of 1 lemon
  • zest of 1 lemon

Instructions

Topping

  • In a small saucepan, melt butter. Add in brown sugar and whisk until combined. Remove from heat and add a pinch of salt & vanilla extract. Pour mixture into the bottom of 9 inch cake pan.
  • To arrange the lemon slices, place one lemon slice in the center on top of the brown sugar mixture. Continue with the lemon slices slightly overlapping, making a circular pattern, until bottom is completely covered.

Lemon Cake

  • Preheat oven to 350 degrees.
  • In a mixing bowl, whisk together flour, baking powder, salt, cinnamon and ginger.
  • In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
  • Add sour cream, lemon juice & zest and mix well. Slowly add in dry ingredients and mix until just combined.
  • Pour batter over lemon slices and bake 35-40 minutes until toothpick comes out clean.
  • Let cake rest in pan for 5 minutes before inverting onto serving plate or tray.
  • Serve with whipped cream or vanilla ice cream. Cover any leftover cake and store for 2-3 days at room temperature, or 3-4 days refrigerated.

Notes

  • Meyer lemons are ideal for this recipe. They have a very thin skin that makes them perfectly edible. Meyer lemons are also slightly less tart than a regular lemon, and are often have a slight orange flavor.
    • Regular lemons may be used for this recipe, but they must be sliced as thin as possible to ensure the rind isn't too tough to chew through.