This Meyer Lemon Upside-Down Cake is a show-stopping dessert with sunny citrus slices caramelized into a golden, moist cake base. I love how the sweet-tart Meyer lemons shine through every bite, offering a beautiful balance of brightness and indulgence. Whether I’m celebrating something special or just craving a slice of something fresh and zesty, this cake never fails to impress.
Why You’ll Love This Recipe
I keep coming back to this recipe for a few simple reasons:
The flavor is unbeatable—sweet, tangy, and rich all at once.
It’s easy to make with ingredients I usually already have in my kitchen.
The presentation is naturally stunning—those glossy lemon slices on top do all the work.
It pairs beautifully with tea, coffee, or a dollop of whipped cream.
It stores well and still tastes amazing the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 medium Meyer lemons, thinly sliced
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 cup whole milk
3 large eggs (room temperature)
Directions
Step 1: Preheat the oven
I start by preheating my oven to 350°F (175°C). I grease a round cake pan so the cake releases cleanly after baking.
Step 2: Prepare the lemons
I slice the Meyer lemons thinly and arrange them neatly at the bottom of the cake pan. They’ll be the star of the show once flipped!
Step 3: Make the caramel mixture
In a small bowl, I mix some melted butter with sugar and pour it over the lemon slices. This helps them caramelize beautifully while baking.
Step 4: Mix the dry ingredients
In a separate bowl, I whisk together the flour and baking powder until evenly combined.
Step 5: Cream the wet ingredients
In another bowl, I cream softened butter and sugar until it’s fluffy. Then I beat in the eggs one at a time and add the milk.
Step 6: Combine everything
I gently fold the dry ingredients into the wet until just mixed—no overmixing here! Then I pour the batter right over the lemons.
Step 7: Bake and cool
I bake for 35–40 minutes, until a toothpick comes out clean. After a 10-minute rest, I flip the cake onto a platter and reveal those golden citrus slices. It’s always a little magical.
Servings and timing
This recipe serves about 8 generous slices. Prep time: 20 minutes Cook time: 40 minutes Total time: 1 hour
Variations
I sometimes swap in blood oranges or regular lemons if Meyer lemons aren’t available.
A touch of vanilla or almond extract gives the cake an extra flavor dimension.
I’ve tried this with thin-sliced peaches or berries too—it’s equally delicious.
For a more rustic look, I don’t worry about perfect lemon placement—it still tastes amazing.
Storage/Reheating
I store any leftovers in an airtight container at room temperature for up to 3 days. If I want that fresh-from-the-oven taste, I warm a slice in the microwave for about 15 seconds. It brings the cake back to life beautifully.
FAQs
What is Meyer Lemon Upside-Down Cake?
It’s a moist, tender cake with sweet-tart Meyer lemon slices caramelized on top (once flipped). It’s both visually beautiful and full of bright citrus flavor.
How do I store Meyer Lemon Upside-Down Cake?
I store the cake in an airtight container at room temperature for up to 3 days. It also freezes well if I wrap it tightly.
Can I use regular lemons instead of Meyer lemons?
Yes, but regular lemons are more tart, so I usually add a bit more sugar to balance the flavor.
What occasions are best for serving this cake?
I serve it at brunches, family dinners, potlucks, or anytime I want to impress with something homemade and fresh. It’s also perfect for spring or summer gatherings.
Can I make this cake in advance?
Yes, I often bake it a day ahead. I let it cool, cover it tightly, and then reheat slices as needed before serving.
Conclusion
Meyer Lemon Upside-Down Cake is one of those desserts I always reach for when I want something easy but memorable. It brings sunshine to any table with its bright flavor and glowing presentation. Whether I’m treating guests or simply indulging myself, this cake delivers every single time. I hope it becomes one of your favorites too.
This Meyer Lemon Upside-Down Cake features caramelized citrus slices on top of a moist, buttery base—offering the perfect blend of tart, sweet, and zesty for any occasion.
Total Time:1 hour
Yield:8 slices
Ingredients
3 medium Meyer lemons, thinly sliced
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 cup whole milk
3 large eggs, room temperature
2 tablespoons melted butter (for caramel base)
1/4 cup granulated sugar (for caramel base)
Instructions
Preheat oven to 350°F (175°C). Grease a round cake pan.
Arrange thin lemon slices in a single layer on the bottom of the pan.
Mix 2 tbsp melted butter with 1/4 cup sugar and pour evenly over lemon slices.
In a bowl, whisk together flour and baking powder.
In a separate bowl, cream 1/2 cup softened butter with 1 cup sugar until fluffy.
Beat in eggs one at a time, then mix in milk.
Gently fold dry ingredients into the wet mixture until just combined.
Pour batter over lemons and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
Cool for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.
Notes
Use blood oranges or regular lemons if Meyer lemons are unavailable.
Add vanilla or almond extract for extra depth.
Try with thin-sliced peaches or berries for variety.
Serve with whipped cream or a dusting of powdered sugar for presentation.
