Lemon Upside-Down Cake Recipe

Name: Lemon Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 sticks unsalted butter, softened; 3/4 cup plus 2 tablespoons light brown sugar; 2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup granulated sugar; 1 teaspoon pure vanilla extract; 2 large eggs, separated; 3/4 cup whole milk; 1/4 teaspoon cream of tartar; Sweetened whipped cream, for serving

Servings: persons

1 1/2 sticks unsalted butter, softened
3/4 cup plus 2 tablespoons light brown sugar
2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
3/4 cup whole milk
1/4 teaspoon cream of tartar
Sweetened whipped cream, for serving

1
Preheat the oven to 350.
2
Set a 9-inch nonstick cake pan over moderate heat.
3
Add 4 tablespoons of the butter and when it is melted, stir in the brown sugar until dissolved, about 1 minute.
4
Remove from the heat.
5
Arrange the lemon slices in the melted brown sugar.
6
In a medium bowl, whisk the flour with the baking powder and salt.
7
In a large bowl, with an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy.
8
Beat in the vanilla and the egg yolks, one at a time.
9
At low speed, beat in the dry ingredients in 3 batches, alternating with the milk.
10
In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks form.
11
Fold one-third of the beaten whites into the batter, then fold in the rest.
12
Scrape the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
13
Let cool in the pan for 15 minutes, then invert it onto a plate.
14
Serve warm or at room temperature with whipped cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 sticks unsalted butter, softened, 3/4 cup plus 2 tablespoons light brown sugar, 2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded, 1 1/2 cups all-purpose flour, and more.

Yes, Lemon Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Upside-Down Cake

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