There aren't enough words to describe how delicious this Meyer Lemon Upside-Down Cake is. I've been wanting to make an upside-down citrus cake for at least a year and finally decided my first one would be with Meyer lemons because I love these lemons and season is short. It turned out to be better than expected. The brown sugar and butter combined with the lemons create a topping that tastes like lemonade; and the sharp citrus goes perfectly with the sweet spiced cake.
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Why Lemon Upside-Down Cake Tastes So Good
The first upside-down I ever had was a pineapple upside-down cake, a true classic. As a kid I loved it, but as an adult, it was too sweet for me and the cake was usually just so-so. At least the versions that I ate. I made upside-down cakes with other fruits and while they looked delicious and tasted good, they were still too sweet for me.
I've wanted to make a citrus upside-down cake for a while. The pictures I kept seeing looked so delicious and I love trying new things. For my first cake, I kept going back and forth between orange or lemon, to peel the fruit or leave it on. I read reviews of other cakes where people either liked the use of the whole fruit or they thought it was too bitter. What I discovered is that if the peel is thin leaving it on is a good and tasty choice. The brown sugar and butter topping combined with the lemons to create a delicious lemonade syrup. It was so good that I used a spoon to small spatula to scrape out the syrup remaining in the pan after I inverted the cake. The tart lemon was the perfect contrast to the sweet spiced cake.
While the orange or lemon debate was raging, I focused on the cake and discovered that adding spices was the key to making a sweet cake with depth of the flavor that paired well with the sweet topping. This cake has nutmeg, ginger, and cardamom. If you make this recipe I encourage you to experiment with your favorite spices.
How to Make Upside-Down Cake from Scratch
The history of the upside-down cake goes back to the 1800s when it was called a skillet cake. Prepared in cast iron skillets, fruit and sugar were added to the bottom of the pan while a simple cake batter was placed on top. In the 1920s the pineapple upside-down cake was popularized by the Dole Pineapple Company which ran a contest featuring the pineapple. And based on my childhood memories and recent online searches it's still very popular. It's an easy and simple cake to make and always looks pretty and festive.
I chose Meyer lemons because the peel is thin, so you don't need to peel them and there is just a hint of bitterness when they're baked in the brown sugar butter syrup. If you are using orange, lemon or other fruit that has a really thick peel, I recommend removing the peel after you have sliced the fruit. The bitterness of thick pith would overwhelm the taste of the cake and sweet topping. Removing the peel after the fruit is sliced makes it easier to evenly slice the fruit.
Preheat the oven to 350 degrees F. As the oven is heating, cut the butter into 8 pieces, scatter them across the bottom of the pan and place the pan in the oven until the butter is melted. Use a pastry brush to brush the butter up the sides of the pan. Sprinkle the brown sugar on top of the melted butter and use your fingers to evenly spread the brown sugar across the bottom of the pan.
Cut the lemon slices 1/4-inch thick with a sharp knife or a mandoline. I have a mandoline, but it is not sharp enough to evenly cut soft-sided fruit. I tried, but it was easier to slice the fruit with a sharp knife. Arrange the lemons in the pan overlapping them to completely cover the bottom. Gently scrape the cake batter on top of the lemons and use an offset spatula to smooth and level the batter.
The cake is done when a cake skewer is inserted in the center of the cake and comes out clean or with just a few cake crumbs attached, or the temperate in the center of the cake is about 203 degrees.
Let the cake cool for 10 minutes, run a thin knife between the cake and sides of the pan and invert the cake onto a plate or flat board.
This cake tastes amazing. The syrup is sweet-tart and the cooked lemons are tender and a great combination with the sweet cake.
Please try this recipe. Meyer lemon season will last just a few more weeks. During this time of social distancing, it may be hard to get to the grocery store, but if you get the opportunity to get some Meyer lemons.
Meyer Lemon Upside-Down Cake
Equipment
- 9-inch round cake pan
Ingredients
- 1/4 cup (57 grams) unsalted butter
- 3/4 cup (165 grams) packed light brown sugar
- 3 Meyer lemons sliced 1/4-inch thick
- 1 1/2 cups (195 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 cup (200 grams) granulated sugar
- 2 teaspoons lemon zest
- 1/2 cup (114 grams) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 3/4 cup buttermilk
Instructions
- Preheat the oven to 350 degrees. As the oven is heating, cut the butter into 4 pieces, place them in a 9-inch round cake pan and place the pan in the oven. Melt the butter until it just melted. With a pastry brush, brush the butter up the sides of the pan. Sprinkle the brown sugar over the butter. Layer the lemon slices on top of the brown sugar, overlapping the lemons.
- Place the flour, salt, baking powder, baking soda, nutmeg, ginger and cardamom in a medium bowl and whisk until the ingredients are well combined, about 30 seconds.
- Place the sugar in the bowl of a stand mixer. Zest the lemon on top of the sugar, until you have what looks like 2 teaspoons. Use your fingers to rub the zest in to the sugar. Add the butter and vanilla. Beat the butter and sugar mixture on medium speed until light and fluffy, about 3 to 4 minutes.
- Add one egg at a time, beating after each addition. Add half of the flour mixture and mix on low speed until well combined. There may be some flour on the sides of the bowl - that is okay. Add all the buttermilk and mix on medium speed until combined. Add the remaining flour and and mix on low speed. Scrape the sides and bottom of the bowl and mix for another 10 seconds to ensure all the ingredients are well combined
- Gently pour the batter over the sliced lemons and smooth the top with an offset spatula. Bake until a cake tester comes out clean, about 45 minutes. Let the cake cool in the pan for 10 minutes. Run a knife around the edges to release the cake and invert it onto a platter.
Angela says
Hi, Cheryl! What size pan works best for this cake? Can't wait to make it.
Cheryl Norris says
Hi Angela
The pan size for this recipe is a 9-inch round cake pan. Thank you for writing to ask this question, I didn't realize that I'd forgotten that important piece of information. I updated the recipe to include the pan size.
Angela says
Update: I made this on Sunday and it is amazing! Mine doesn't look quite as beautiful as yours, but I'll just have to practice by making another one very soon. 😉 It is DELICIOUS. I'm coming to you for all my baking recipes from now on!
Margaret says
Hi, Cheryl. Thanks for the recipe. This cake is really good; I'll definitely make it again. The spicy flavors in this cake itself would be good with different toppings. A couple comments. On the list of ingredients, lemon zest doesn't seem to be mentioned but it is called for under instructions. I did have another lemon I could zest, so no problem there. Also, maybe specify the 1/4 cup butter is what is divided into four pieces for the bottom of the pan and the half cup at room temperature for the cake batter?
Ursula says
Thanks for pointing that out. I am about to make this so appreciate the note for extra lemon zest.
Alison says
I made this today and took it to a friend’s home. What a success. The host loved it and went back for seconds. Delicious
Cheryl Norris says
Hi Alison
Thank you for trying this recipe. I love the combination of tart lemons and caramelized sugar. It reminds me of lemonade.
I'm so glad that you shared it with friends and that they loved it. Going back for seconds is a sure sign of success. And thank you for taking the time to write and share your story, it's really nice of you.
Alison says
I have made this several times. Lemon was really good. Also have done rhubarb with tangelo zest and rhubarb with orange zest. All three flavours have been delicious. Great recipe thank you.
Tracey Bryant says
Hi, This recipe looks awesome, and I'm thrilled to find one that uses Meyer lemons. My question is, can I use a box mix to make this cake? Would it be more batter than needed (in which case maybe I can make TWO cakes!).
Jeremy says
I don’t usually comment on recipes but this one was so incredible, I have to say thank you. Easy, delicious and beautiful. I did cut the brown sugar in half cuz I like the tartness and slight bitterness of the lemon and peel to really come though.
Jodi Friedlander says
I just made this cake for a friend, whose birthday cake wishes included both spice cake and lemons. There are no Meyer lemons in this part of the world (eastern Sierras of California), but my birthday friend just happened to have been gifted some from a Central Valley friend. Bonus! My cake came out darker than yours because I use palm sugar, which is brown. However, that didn't change it's deliciousness. Everyone, including the birthday girl, raved about it, ate way too much, and demanded the recipe. Thank you for such a great recipe!
Nicole says
I’ve just made the cake. Some of my lemons stuck to the pan vs releasing when I flipped the cake. The brown sugar/butter really seemed thick and very sticky - I’m wondering if that was the reason? Any suggestions (e.g. cut back on sugar or cook time) based on your experience with making upside down cakes?
Nicole says
Maybe adding parchment paper to bottom of pan first?
Jodi Friedlander says
I used silicone baking pans. The lemons released easily. The only caveat I've found with these pans is that they benefit from sitting inside a metal, or otherwise sturdy, outer pan, so they don't over-flex when putting them in the oven or taking them out.
Cheryl Norris says
Hi Jodi
You can also try non-stick pans like USA Pan or Nordic Ware.
Cheryl Norris says
Hi Nicole
First of all, thank you so much for visiting the blog and trying one of my recipes. I really appreciate it.
For upside-down cakes in general, sometimes the fruit does stick and in those instances, I quickly remove the fruit from the pan while everything is still warm and stick it back on the cake. Parchment paper will resolve a lot of those issues. If using parchment paper, coat the pan with a thin layer of butter before adding the parchment paper. Most of the butter should go on top of the parchment paper so it bakes with the sugar and caramelizes the lemons.
Be careful not to overbake the cake as that will cause the lemons to stick because the sugar will start to harden and burn if the cake is overbaked. I will update the recipe to include more steps for checking the doneness of the cake.
Suzanne says
Can you provide instructions to make individual cakes in a muffin pan? thank you!
Ilene says
This was an amazing cake! I will use this batter with all kinds of fruit now. Thank you!
Cheryl Norris says
Hi Ilene
Thank for visiting the blog and trying this cake. I am so glad that you enjoyed it and that you plan to use the cake recipe again.
BJ West says
Definitely not something I'd make again. Followed instructions to the letter and very disappointed. Neither appearance or taste was appealing!
Kate says
I have a lemon tree but i’m not sure it’s a Meyer lemon tree, can i use my regular lemons instead or will it turn out to bitter?
Cheryl Norris says
Hi Kate
Yes, you can use regular lemons, but I haven't tested this cake with regular lemons, so you're right that the top of the cake may turn out more bitter. This recipe works because Meyer Lemons aren't as tart as regular lemons and the peel tends to be thinner than regular lemons which means there is not a lot of bitterness from the peel. If the white part of the peel the regular lemons is really more than 1/4-inch then I recommend not using them. I hope this helps.
Summer🩵 says
Hello! Planning on making for thanksgiving! Wondering if this is something I could make day before and bake day of? Or even separately store batter vs Lemons and sugar coat? Just trying to make it as easy as possible with still having the great outcome!
Also wondering if I can sub dark brown sugar for light brown, I much prefer dark but if it’s too much molasses that’s ok too! Just curious! Thanks
Cheryl Norris says
Hi Summer
Yes, you can bake the cake a day ahead, but you can't make the batter and let it sit. The baking powder and baking soda will lose its leavening strength if the batter sits too long. I don't recommend using dark brown sugar because it has more molasses (which makes it a little bitter) and of course it's not as sweet as light brown sugar. One of the things I do if I have a lot of baking to do the next day, is that the night before I measure out all the ingredients into deli containers and prep the cake pans.