This lemon upside down cake is the perfect spring dessert. Caramelized Meyer lemon slices baked right into an almond flour base, then flipped to reveal jewel-like rounds of lemon sitting on top of a soft, nutty cake. There is no icing, no decorating, and no stress.
I made this for the first time when I needed a dessert to bring to Easter brunch and had no desire to pipe frosting or fuss with layers. This recipe has one pan, simple ingredients, and it comes out looking like something from a bakery window. My family has since declared it a spring staple!
What makes this recipe special is the Meyer lemons. Sweeter and less sharp than regular lemons, they caramelize into something bright yet mellow, with just enough bite to balance the almond-flour base. It’s the kind of dessert that looks impressive but tastes grounded and real.
If you’ve ever worried that a cake without frosting will look unfinished, this one puts that concern to rest fast. No extra decoration is needed, because the lemons are the decoration.
Below, I’ll walk you through exactly how to make it and share all my best tips. Once you see how simple this is to pull off (and taste that incredible caramelized lemon topping), this will become your new dessert for impressing guests without the stress.
Want to try more upside down cakes? After you make this, try my recipes for blueberry upside down cake, peach upside down cake or strawberry upside down cake.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Meyer lemons: I’m a huge fan of Meyer lemons for this cake because they’re sweeter and less acidic than regular lemons, plus they have thinner skin with less of that bitter white pith.
- Granulated sugar
- All-purpose flour
- Almond flour: It adds moisture and a subtle nutty flavor that pairs beautifully with lemon.
- Baking powder
- Salt
- Oil
- Milk
- Lemon juice and zest: Fresh is best here.
How to Make Lemon Upside-Down Cake
- Set your oven to 350 degrees F. Grease a 10-inch round cake pan or springform pan, then line the bottom with parchment paper. Grease the top of the parchment, too, so the lemons don’t stick when you flip the cake.
- Wash and dry your lemons, then slice them as thin as you can manage—about ⅛ inch thick is perfect. Use a sharp knife and take your time. Pick out any seeds as you go.
- Sprinkle 3 tablespoons of sugar evenly over the bottom of your prepared pan. Arrange the lemon slices in a single layer on top of the sugar.
- In a medium bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder.
- In a large bowl, whisk together the remaining sugar and oil. Pour in the milk, lemon juice, and lemon zest, then whisk until the sugar completely dissolves.
- Add the flour mixture to the wet ingredients and whisk until no lumps remain.
- Pour the batter into your prepared pan over those pretty lemon slices. Give the pan a gentle shake on the counter to level out the batter and release any air bubbles.
- Bake for 40 to 45 minutes. You’ll know it’s done when a skewer or toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan. Once it’s cool, run a knife around the edges, place your serving plate on top, and flip the whole thing over. Peel off the parchment paper to reveal those gorgeous lemon slices.
Serving Ideas
This cake tastes its absolute best when you let it sit out of the fridge for about 30 minutes before serving. The almond flour crumb softens up, the lemon flavor opens up, and you get the full experience of that nutty, moist texture.
The cake stands beautifully on its own. But if you want to dress it up a bit, here are my go-to moves:
- A light dusting of powdered sugar adds elegance without overwhelming the delicate lemon flavor.
- A dollop of whipped cream cuts through the cake’s richness beautifully.
- Plain Greek yogurt works surprisingly well, too. The tanginess echoes the lemon notes in the cake, keeping things lighter if you’re not in the mood for cream.
How to Store
If you are eating the cake the same day you bake it, store it on the counter, covered loosely with a kitchen towel. The cake stays moist, and the lemon flavor is at its peak.
Or store it in an airtight container in the fridge for up to 3 days. Just remember to pull it out about 30 minutes before serving so it reaches room temperature.
Tips & Tricks
Be sure to check out the step by step instructions
- Aim for lemon slices that are about ⅛ inch thick. That is thin enough to soften during baking but thick enough to hold its shape. A sharp knife or mandoline slicer makes all the difference here.
- Meyer lemons are best for this recipe. They’re sweeter, less acidic, and have thinner skin with less white pith. If you can only find regular lemons at your grocery store, look for ones that seem to have more yellow flesh visible and less thick white pith when you slice them. You’ll want to bump up the sugar on the bottom of the pan to 4 tablespoons to balance out the extra tartness of standard lemons.
- Stick with neutral oils like canola, vegetable, sunflower, or avocado oil for this recipe. These won’t compete with the bright lemon flavor. Don’t use coconut oil because it solidifies at room temperature and can affect your cake’s texture.
Reader Questions
The almond flour is pretty important here. It’s what gives the cake its moist, tender crumb and subtle nutty flavor. Since there are no eggs in this recipe, the almond flour helps create the right structure and texture. Swapping it all for all-purpose flour will give you a denser, drier cake.
This recipe is designed for a 10-inch round pan. You can use a 9-inch pan, but you’ll need to increase the baking time by about 5-10 minutes since the batter will be deeper. Keep an eye on it and test with a skewer.
Those sugared lemon slices can be sticky little troublemakers. Greasing both the pan and the parchment paper ensures your beautiful lemon design comes out intact when you flip the cake.
Absolutely! This recipe works well with other citrus. Try blood oranges for a gorgeous color, or mix lemon and lime slices for variety. Just keep the slices thin and follow the same technique.
This usually happens if the pan wasn’t greased well enough or if you tried to invert the cake while it was still warm. Make sure to grease both the pan and the parchment paper thoroughly, and wait until the cake is completely cool before flipping it.
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Lemon Upside Down Cake Recipe
Ingredients
- 1-2 Meyer lemons thinly sliced
- 3 tablespoons granulated sugar
- 1 ½ cup flour
- ⅔ cup almond flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 cup granulated sugar
- 6 tablespoons oil
- ¾ cup milk
- ¼ cup lemon juice
- 2 teaspoons lemon zest
Instructions
- Preheat the oven to 350 degrees F. Grease a 10-inch round cake pan or springform pan and line the bottom with parchment paper. Grease the top of the parchment as well.
- Wash, dry, and slice 1-2 Meyer lemons into very thin (⅛-inch) slices, removing seeds.1-2 Meyer lemons
- Sprinkle 3 tablespoons of granulated sugar on the base of the cake pan. Place a single layer of lemon slices on top of the sugar. They can be slightly crowded.3 tablespoons granulated sugar
- In a medium bowl, combine the all-purpose flour, almond flour, salt, and baking powder. Whisk until combined.1 ½ cup flour, ⅔ cup almond flour, ½ teaspoon salt, 1 tablespoon baking powder
- In a large bowl, combine 1 cup of sugar and oil. Whisk to blend.6 tablespoons oil, 1 cup granulated sugar
- Add the milk, lemon juice, and lemon zest. Whisk until sugar is completely dissolved.¾ cup milk, ¼ cup lemon juice, 2 teaspoons lemon zest
- Add the flour mixture. Whisk until no lumps remain.
- Pour into the prepared baking pan and shake to level.
- Bake for 40-45 minutes until a skewer inserted comes out clean.
- Cool completely in the pan. Invert and remove the parchment.
Notes
- Serve the same day or store in the fridge for up to 3 days. Bring to room temperature before serving.
- Aim for lemon slices that are about ⅛ inch thick. It is thin enough to soften during baking but thick enough to hold its shape. A sharp knife or mandoline makes all the difference here.
- Meyer lemons are best for this recipe. They’re sweeter, less acidic, and have thinner skin with less white pith. If you can only find regular lemons at your grocery store, look for ones that seem to have more yellow flesh visible and less thick white pith when you slice them. You’ll want to bump up the sugar on the bottom of the pan to 4 tablespoons instead of 3 to balance out the extra tartness of standard lemons.
- Stick with neutral oils like canola, vegetable, sunflower, or avocado oil for this recipe. These won’t compete with the bright lemon flavor. Don’t use coconut oil because it solidifies at room temperature and can affect your cake’s texture.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
