Meyer Lemon Upside Down Cake
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Meyer Lemon Upside Down Cake…because even Monday’s need something sweet! The best part? You don’t need to be a skilled baker to whip up something this delicious. Fresh meyer lemon baked on top of the lightest and fluffiest lemon cake that’s made in only one bowl! Oh, yes. It really doesn’t get any simpler than this. It’s the perfect dessert to enjoy almost any time of year! If you love lemon and you love cake, this is the perfect treat to whip up for any and every occasion. So simple, but SO. GOOD.
About The Recipe
Every summer, some of our most popular recipes always include lemon. Whether they are pie, cake, ice cream, or cookies. If there’s lemon in it, everyone seems to love it! So, with the end of July right around the corner, my mom and I kinda wanted to celebrate the last of our summer content with one more lemon-y treat.
Surprisingly, earlier this year, one of our most popular recipes was our Pecan Pie Upside Down Cake. Which is where the inspiration behind this delicious cake came from!
It seemed simple enough. Grab some lemons, slice ’em up, throw some lemon cake on top, and bake. Easy, right?
Well…it was, actually. Very easy! The only issue, we used regular lemons for our first initial test bake. ICK!!!!
Gosh, if i think about it too much, I can still taste the sour and bitter flavors. It was…not good. Which, to be honest, we were really confused about.
This just seemed like such a good idea and, the cake underneath, was such a delicious cake that we just couldn’t scrap the idea.
So, we did a little bit of research and learned that lemons are MUCH too bitter and sour to bake with like we were trying to. Turns out, meyer lemons are much sweeter with a subtle floral note.
One quick trip to the store and we were ready to try again.
This time, the cake tasted like everything we hoped it would! It’s extra lemon-y, sweet, moist, tender, and just melt-in-your-mouth delicious. If you love lemon, this is the cake for you!
What is an Upside Down Cake?
An upside down cake may sound like an odd thing, but trust me, it’s one of the most delicious desserts out there! The term, “upside down cake” comes from the cake being served…well, upside-down!
It is typically made with citrus fruits that are placed on the bottom of the pan before the cake batter is added. Once baked, the cake is turned out of the pan and…what was once on the bottom is now on the top!
Reasons You Will Love This Lemon Upside Down Cake
- Only one bowl needed to mix up the cake!
- Extra lemon-y and perfectly sweet.
- The perfect dessert to enjoy all year long.
- Oh-so impressive looking without any effort.
- Each bite is tender, sweet, moist, and SO. GOOD.
Equipment Needed
- Mixing Bowls
- Whisk
- 8 Inch Round Cake Pan
- Cake Tester
Ingredients
Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.
For The Topping:
- Meyer Lemons – This is SUPER important as regular lemons will not work in this recipe (trust me, we tried!!). You must use meyer lemons to have an edible cake.
- Granulated Sugar – Adds just the right amount of sweetness to the lemons.
- Water – This keeps the sugar from burning while the cake bakes.
For The Cake:
- All-Purpose Flour – Creates the perfect structure and texture for this cake.
- Granulated Sugar – Adds sweetness.
- Lemon Zest – Gives this cake just the right amount of lemon flavor.
- Baking Powder – Provides lift to give this cake a light and airy texture.
- Baking Soda – A second leavening to ensure the perfect rise in this cake!
- Salt – Cuts some of the sweetness, while also enhancing the flavor of the lemon.
- Large Eggs – For this recipe, you will need one large egg and two egg yolks. By adding the extra egg yolks, it makes this cake far richer and more scrumptious in flavor!
- Vegetable Oil – Keeps this cake perfectly moist.
- Whole Milk – Makes this cake oh-so tender.
- Vanilla Extract – Balances the flavors!
How To Make Lemon Upside Down Cake
Step 1: Prepare topping
Dissolve sugar in water by stirring constantly for 1-2 minutes, or until all sugar is completely dissolved.
Pour into prepared pan. Arrange lemon slices in bottom of pan with sugar mixture. Set aside.
Step 2: Make cake batter
In a large bowl, whisk together flour, sugar, lemon zest, baking powder, salt, and baking soda.
Add egg, egg yolks, oil, milk, and vanilla. Whisk until smooth.
Step 3: Bake
Pour batter over lemon slices in prepared pan. Bake for 30 minutes, or until cake tests done.
Cool in pan before turning out. Remove parchment paper and serve.
FAQ’s and Substitutions
Can I use regular lemons for this recipe?
Unlike meyer lemons, regular lemons are bitter and extremely sour. You cannot use regular lemons instead of meyer lemons in this recipe!
Why is my cake tough?
If your cake is tough/rubbery, this is most likely due to over-mixing. To help prevent this, you can whisk the wet ingredients in a separate bowl and then gently stir them into the dry ingredients.
Why is my cake dry?
A dry cake is never good! This is most likely due to over-baking. It’s always best to start at the lowest time and use a cake tester or a toothpick to check to see if the cake is baked. You can also check your oven temperature to ensure it’s not running too hot!
Why did my cake stick?
While this is not common, this can happen! If the cake pan is not properly prepared beforehand, the cake may stick. Be sure to follow the directions in the recipe card to ensure that your cake doesn’t stick! Though, if it is stuck, you can run a thin bladed knife around the edge of the pan to help loosen the cake.
How To Store
Got leftovers? This cake store’s really well covered and in the fridge for 3-5 days. If you want it to last a little longer (or simply are planning ahead!), this cake freezes really well!
Once the cake is baked and cooled, place the cake on a lined sheet pan and place in the freezer for 2-3 hours (or until frozen solid). Once frozen, wrap and store in a freezer safe zip-top bag. It should keep for 2-3 months. To thaw, place in the fridge overnight!
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Expert Tips
- Be sure to use meyer lemons for this recipe!
- Be careful to not over-mix your cake.
- It’s best to slowly ladle the cake batter over the lemon slices, making sure that it’s level and even, especially around the edges!
- This cake needs to be baked in an 8-inch round by 3-inch tall cake pan, as it may rise quite a bit while baking. Place a sheet pan underneath the cake pan in the oven, just to be sure that, if any cooks over the pan, it doesn’t go into your oven!
- Sometimes with this cake, it can be difficult to tell when it’s done by using a cake-tester or toothpick. If you have an instant read thermometer, it’s best to use that! The internal temperature of the cake should read 200℉ when fully baked.
- If any of the lemon slices stick to the pan after you turn the cake out, no worries! Simply place it back onto the cake. Just be very careful, as it will be hot!
When you make this Meyer Lemon Upside Down Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Meyer Lemon Upside Down Cake
Ingredients
Topping
- 3-4 Meyer lemons, sliced into 1/4” slices, seeded, rind and pith removed
- 6 Tablespoons granulated sugar
- 3 Tablespoons water
Cake
- 1 cup all purpose flour*
- ½ cup granulated sugar
- 1 Tablespoon lemon zest
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ teaspoon salt
- 1 large egg
- 2 large egg yolks
- 6 Tablespoon vegetable oil
- 6 Tablespoons whole milk
- ½ teaspoon vanilla extract
Instructions
Topping
- Heat oven to 350 °F.
- Spray 8 inch round pan with baking spray.
- Line with parchment and spray again.
- Dissolve sugar in water by stirring constantly for 1-2 minutes, or until all sugar is completely dissolved.
- Pour into prepared pan.
- Arrange lemon slices in bottom of pan with sugar mixture. Set aside.
Cake
- In a large bowl, whisk together flour, sugar, lemon zest, baking powder, salt, and baking soda.
- Add egg, egg yolks, oil, milk, and vanilla.
- Whisk until smooth.
- Gently pour or ladle batter over lemon slices in prepared pan.
- Bake for 30 minutes, or until cake tests done.
- Cool in pan before turning out.
- Remove parchment paper and serve.
Notes + Tips!
- Be sure to use meyer lemons for this recipe!
- Be careful to not over-mix your cake.
- It’s best to slowly ladle the cake batter over the lemon slices, making sure that it’s level and even, especially around the edges!
- This cake needs to be baked in an 8-inch round by 3-inch tall cake pan, as it may rise quite a bit while baking. Place a sheet pan underneath the cake pan in the oven, just to be sure that, if any cooks over the pan, it doesn’t go into your oven!
- Sometimes with this cake, it can be difficult to tell when it’s done by using a cake-tester or toothpick. If you have an instant read thermometer, it’s best to use that! The internal temperature of the cake should read 200℉ when fully baked.
- If any of the lemon slices stick to the pan after you turn the cake out, no worries! Simply place it back onto the cake. Just be very careful, as it will be hot!
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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