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Meyer Lemon Upside-Down Cake with Irresistible Citrus Flavor

This Meyer Lemon Upside-Down Cake features a moist, tender crumb and a zesty citrus topping, making it an elegant choice for gatherings or special occasions.

Ingredients

  • 2 large Meyer lemons
  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C).
  • Prepare the lemon slices by washing and thinly slicing the Meyer lemons, removing any seeds.
  • In a 9-inch round cake pan, melt the butter over low heat, then sprinkle the brown sugar evenly over it.
  • Arrange the lemon slices over the butter-sugar mixture in the pan, overlapping slightly if necessary.
  • In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry mixture to the wet mixture, alternating with buttermilk, starting and ending with flour. Mix until just combined.
  • Pour the batter evenly over the arranged lemon slices in the cake pan.
  • Bake in the preheated oven for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for about 10 minutes before inverting it onto a serving plate.
  • Serve warm or at room temperature, and enjoy your Meyer lemon upside-down cake!