This sweet, tangy, citrusy cake is like a party for your palate! The sweet and tangy caramelized lemons pair perfectly with the ultra-soft yogurt-based cake and make for a super simple yet delicious dessert that’s perfect for summer!
Okay, I know I shouldn’t do it; I must resist the millennial urge to say, “When life gives you lemons..”, but I can’t! It’s blasphemy!
So…when life gives you lemons, make this lemon upside-down cake! 🍋
Now that it’s out of my system let’s get to this lemony deliciousness. It’s basically a lemon version of the ultra-famous pineapple upside-down cake. While I LOVE the concept of upside-down cakes, the pineapple version is definitely not my favorite. We can do so much better!
So here’s my version of the upside-down cake made with the humble lemon.
And if you’re thinking that this is going to be too tart, trust me, it’s not. The lemons get nice and caramelized in the brown sugar mix and give you the perfect sweet and tangy flavor.
Love lemons? You will love the Lemon Meringue Cheesecake Bars!
The Cake Batter
The cake is made with a yogurt base which makes it SUPER soft, almost like a pound cake. The fat in the yogurt makes the cake moist and takes the flavor to a whole new level. If you haven’t tried yogurt-based cakes before, you’re missing out!
It’s very easy to make, too. Here’s how to do it.
- In a bowl, combine the dry ingredients – flour, cornstarch/cornflour, baking powder, and salt and set it aside.
- In another bowl, add brown and white sugar with lemon zest and rub the zest into the sugar to release the oils and bring out that delicious lemon flavor.
- Now add the butter to the sugar and whip until thick, pale, and creamy, about 3-5 minutes.
- Add the egg and vanilla and whip until combined, then add the yogurt and whip for another minute. At this point, the batter will appear split, but it will come together once you mix the dry ingredients.
- Now add the dry ingredients into the batter in two intervals, and fold gently with a spatula until fully combined. The batter should be smooth at this step.
How To Layer The Lemons
To create the lemon layer at the bottom of the pan, peel the lemons and de-seed them as best as you can (it might be a little fussy, but seeds can leave a bitter taste) and cut them into slices, not too thin, not too thick.
Make the sugar base by mixing brown sugar and lemon to pour at the bottom of the pan.
Before placing the lemons in the pan, make sure to place a piece of parchment paper at the bottom, or the lemons will stick to the pan.
Now pour the brown sugar mix on the bottom of the prepped pan and place the lemon slices until the pan is filled, starting from the center. Top the lemon layer with the batter and bake until the cake is fully cooked, about 30-40 minutes.
And that’s it. This lemon upside-down cake is really that simple and can be whipped together in 30 minutes. if you love lemony desserts, you must give this a try.
Ready to get started? Let’s go.
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe.
Lemon Upside-Down Cake
Equipment
- Electric or stand mixer
- Silicone spatula
- 7" cake pan
Ingredients
- 135 gs all-purpose flour
- 15 gs cornstarch/cornflour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 75 gs packed brown sugar (can sub for white granulated sugar)
- 75 gs white granulated sugar
- 1 tbsp lemon zest
- 85 gs unsalted butter, softened
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 240 gs 240 gs full-fat yogurt, whisked
- 2 lemons
- 50 gs packed brown sugar
- 3 tbsp lemon juice
Instructions
- Preheat the oven to 170 degrees Celsius. Prepare the baking pan by lining it with baking paper.
- Combine the dry ingredients in a bowl using a hand whisk: flour, cornstarch, baking powder, and salt.
- Add both the sugars and lemon zest in a bowl and rub with your fingers to release the lemon oils into the sugar.
- Add the softened butter and whisk on high speed for 3-5 minutes using an electric or stand mixer until the mixture becomes pale and creamy.
- Add the egg and egg yolk into the batter, one at a time, and whisk on low speed for 30 seconds after every addition. Then, add the vanilla essence and whisk for another 30 seconds until well combined.
- Add the yogurt to the batter and whisk for 1-2 minutes on medium speed until it's fully combined. The batter may appear split at this point, but it will come together once you add the dry ingredients.
- Add the dry ingredients and fold in the batter slowly using a silicone spatula, and mix until just combined. Don't rush this process, you want the batter to retain as much air as possible.
- Layer the lemons: Mix the brown sugar and lemon juice and pour it into the bottom of the prepared cake pan. Peel and cut the lemons into medium-sized slices, de-seed as best as possible, and place on top of the brown sugar mix, starting from the center of the pan.
- Place the cake batter on top of the lemon layer and bake for 30-40 minutes until the cake is fully cooked through the center. Let it cool for 30 minutes before removing from the pan and enjoy.
Notes
This cake really tastes like summer on a plate! If you give this recipe a try, let me know how you liked it in the comments. And, of course, share it with me on Instagram.
Until next time!
