Lemon Upside-Down Cake
A delightful lemon upside-down cake featuring thin lemon slices and a zesty glaze, perfect for citrus lovers and ideal for a bright, sweet dessert centerpiece.
Ingredients
Instructions
- Grease a 9 x 13-inch pan.
- Arrange the lemon slices in the prepared pan.
- Pour half of the glaze over the lemon slices.
- Prepare the lemon pudding cake mix according to package instructions.
- Pour the batter evenly over the lemon slices in the pan.
- Bake until done, about 35 minutes.
- Cool for 5 minutes.
- Invert the pan onto a serving dish to turn out the cake.
- Serve warm with additional glaze on top of whipped cream.
Tips & Substitutions
For a more intense lemon flavor, consider adding a tablespoon of lemon zest to the batter. If you don't have lemon pudding cake mix, you can substitute it with vanilla pudding mix, adding a touch of lemon juice to maintain the citrus flavor. Ensure the lemon slices are very thin to allow them to caramelize properly during baking.
Serving Suggestions
Serve warm topped with a dollop of whipped cream and a drizzle of additional glaze for extra sweetness. This cake pairs beautifully with a light salad or a scoop of vanilla ice cream. For a refreshing contrast, consider serving with fresh berries or a scoop of sorbet alongside.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 15-20 seconds or until warm. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Upside-Down Cake contains roughly 353 calories, with 6g protein, 90g carbohydrates, and 2g fat. It is an excellent source of iron (159% of the Daily Value) and potassium (54% of the Daily Value), and a good source of calcium and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh lemons?
While fresh lemons provide the best flavor, you can use bottled lemon juice in a pinch. However, the taste may not be as vibrant. Use a 2:1 ratio, meaning for every tablespoon of fresh lemon juice, use half a tablespoon of bottled lemon juice.
How do I know when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it around the 30-minute mark to prevent overbaking, as ovens may vary.
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Bake it and allow it to cool completely before covering it with plastic wrap and storing it in the refrigerator. Just remember to reheat before serving for the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).