Upside-Down Lemon Cake


by: ThisLifeofBliss

This cake will become your favorite! Caramelized brown sugar with amazing lemon flavor.


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serves: 12

1 1/2 sticks butter

3/4 cups + 2 Tbsp brown sugar

2 lemons, sliced thinly

1 1/2 cups flour

2 tsp baking powder

1/4 tsp salt

1 cup sugar

1 tsp vanilla extract

2 eggs, separated

3/4 cups milk

1/2 tsp lemon juice

Nutrition Facts
Upside-Down Lemon Cake

Servings Per Recipe: 12

Amount per Serving

Calories: 312

  • Total Fat: 13.5 g
  •     Saturated Fat: 8.2 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 62.2 mg
  • Sodium: 182.8 mg
  • Total Carbs: 45.2 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 30.5 g
  • Protein: 3.9 g

how is this calculated?

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1.  Put the 9-inch cake pan on the stove over medium heat. Add 1/2 stick (4 tablespoons) butter and let it melt. Add brown sugar and stir to mix well.

2.  Remove from heat and line the bottom of the pan with lemon slices.

3.  Whisk together flour, salt and baking powder in a medium bowl. In your mixer bowl beat 1 stick (8 tablespoons) of butter with sugar until light and fluffy.

4.  Add vanilla and egg yolks one at a time, beating well after each addition.

5.  Gradually add the flour mixture and milk, alternating each one and beating well.

6.  In a separate bowl beat egg whites with lemon juice until stiff peaks form. Fold into the batter gently.

7.  Pour the batter into the pan and bake at 350 for 30 minutes, of until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, and then turn upside down on a platter.

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Amanda L


I made this cake for a birthday party and everyone loved it.