Meyer Lemon Upside Down Cake

lemon upside down cake on white plate on top of a white cheesecloth with chamomile and other white flowers around on marble surface.

Meyer Lemon Upside Down Cake

Bright, lemony, and oh-so summery. This Meyer Lemon Upside Down Cake is not only super easy to make, but truly SO impressive. The best part? You don't need to be a skilled baker to whip up this cake and it's ready in less than an hour. SO. GOOD.

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 261kcal

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

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

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!

Nutrition