Bottoms-Up Lemon Cake – Bright, Buttery, and Packed With Citrus

This Bottoms-up Lemon Cake is all about bold lemon flavor and a tender, buttery crumb. It flips out of the pan with a glossy lemon layer on top, like a sunny upside-down cake. If you love desserts that balance sweet and tart, this one hits the mark without being fussy.

The texture is moist, the lemon is forward, and the whole cake feels cheerful and homey. It’s easy enough for a weekday bake, yet special enough to bring to a brunch or potluck.

Why This Recipe Works

• Bright lemon in every layer: The lemon-sugar base caramelizes as it bakes, while zest and juice go into the batter for full-on citrus flavor.
• Moist, tender crumb: Sour cream (or Greek yogurt) adds moisture without making the cake heavy, so the crumb stays soft for days.
• Buttery richness: Melted butter in the base and softened butter in the batter deliver flavor and that classic bakery-style texture.
• No tricky techniques: The recipe is straightforward, using pantry staples and standard equipment.
• Beautiful finish: Flipping the cake reveals a glossy, lemony top that looks impressive without any frosting.

Ingredients

• For the lemon bottoms-up layer:
  • 1/4 cup (55 g) unsalted butter, melted
  • 1/2 cup (100 g) granulated sugar
  • 2 tablespoons lemon zest (from 2–3 lemons)
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • Pinch of fine sea salt
• For the cake batter:
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) sour cream or full-fat Greek yogurt
  • 1/3 cup (80 ml) milk, at room temperature
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
• Optional garnish: Powdered sugar for dusting, thin lemon slices, or a few fresh berries

Step-by-Step Instructions

1. Prep the pan and oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.

   This helps the lemon layer release cleanly when you flip it.
2. Make the lemon base: In a small bowl, combine the melted butter, sugar, lemon zest, lemon juice, and a pinch of salt. Stir until it looks like a thick, grainy syrup. Pour into the prepared pan and spread evenly.
3. Whisk the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

   Set aside.

4. Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy, 2–3 minutes. This step builds structure and helps the cake rise.
5. Add eggs and flavor: Beat in the eggs one at a time, scraping the bowl as needed. Mix in vanilla, lemon zest, and lemon juice until combined.
6. Add sour cream and milk: Beat in the sour cream until smooth.

   Add the milk and mix briefly. The batter may look slightly curdled—that’s fine.

7. Combine wet and dry: Add the dry ingredients in two additions, mixing on low just until no dry streaks remain. Don’t overmix.

   The batter should be thick but spreadable.

8. Assemble: Gently spoon the batter over the lemon base, smoothing the surface. Try not to disturb the lemon mixture underneath.
9. Bake: Bake for 30–38 minutes, until the top is golden, the center springs back, and a toothpick comes out with a few moist crumbs.
10. Cool and flip: Let the cake rest in the pan for 10 minutes. Run a knife around the edges.

    Place a plate over the pan and flip carefully. Lift off the pan and peel away the parchment.

11. Finish and serve: Let cool for at least 20 minutes before slicing. Dust with powdered sugar or garnish with thin lemon slices if you like.

    Serve warm or at room temperature.

How to Store

• Room temperature: Keep the cake covered at room temperature for up to 2 days. The lemon top stays moist, so avoid airtight containers that can make it soggy; a cake dome works well.
• Refrigerator: Store leftovers in an airtight container for up to 5 days. Let slices come to room temperature before serving for best texture.
• Freezer: Wrap individual slices tightly in plastic, then foil.

  Freeze up to 2 months. Thaw in the fridge overnight, then bring to room temperature.

Health Benefits

• Lemon offers vitamin C: Fresh lemon juice and zest provide antioxidants that support immune health and add bright flavor with minimal calories.
• Reasonable portion control: The cake is rich and satisfying, so a small slice truly hits the spot. Pair with berries for extra fiber and freshness.
• Balanced fats and carbs: Butter and sour cream contribute to a tender crumb and steady energy release, helping avoid a sharp sugar crash.

Common Mistakes to Avoid

• Skipping the parchment: The lemon layer can stick.

  Lining the pan ensures a clean flip and a glossy top.

• Overmixing the batter: Too much mixing toughens the crumb. Stop as soon as the flour disappears.
• Underbaking: The lemon base adds moisture. Bake until the center springs back and the edges are golden.
• Flipping too soon or too late: Flip after a 10-minute rest.

  Too hot and it may tear; too cool and it may stick.

• Using bottled lemon juice: Fresh juice and zest are key to bright flavor. Bottled juice can taste dull or bitter.

Recipe Variations

• Lemon-blueberry: Sprinkle 1 cup fresh blueberries over the lemon base before adding the batter. Toss berries with 1 teaspoon flour to prevent sinking.
• Lemon-poppy seed: Stir 1 1/2 tablespoons poppy seeds into the batter.

  Add a touch more lemon zest for extra punch.

• Meyer lemon: Swap standard lemons for Meyer lemons for a softer, floral flavor and a slightly sweeter finish.
• Glazed finish: After flipping, brush the top with a quick syrup made from 2 tablespoons lemon juice and 2 tablespoons sugar warmed until dissolved for extra shine.
• Almond twist: Add 1/2 teaspoon almond extract to the batter and sprinkle toasted sliced almonds over the top after baking.
• Dairy-free: Use dairy-free butter, plant-based yogurt, and your favorite non-dairy milk. Texture will still be tender.
• Gluten-free: Replace flour with a 1:1 gluten-free baking blend that contains xanthan gum. Check doneness carefully, as bake times may vary.

FAQ

Can I make this cake ahead?

Yes.

Bake it the day before, cool completely, and store covered at room temperature. Flip just once as directed, then leave it on the serving plate.

What if I don’t have sour cream?

Use full-fat Greek yogurt in the same amount. Avoid low-fat yogurt, which can make the texture watery.

How do I get more lemon flavor?

Add an extra teaspoon of zest to the batter and brush the finished cake with a quick lemon syrup while still warm.

You’ll get brighter aroma and a tangier top.

Can I use a springform pan?

It’s not ideal because the lemon base can leak. A standard 9-inch cake pan with a parchment round works best.

Why did my cake sink in the middle?

Often it’s due to underbaking, expired leaveners, or opening the oven door too early. Check your baking powder and soda freshness and bake until the center springs back.

Do I need to adjust for high altitude?

At 3,000 feet and above, reduce baking powder by 1/4 teaspoon, increase oven temperature by 15–25°F, and check for doneness a few minutes earlier.

Can I double the recipe?

Yes.

Bake in a 9×13-inch pan. Add 5–10 minutes to the bake time and line the pan with parchment, leaving an overhang to help with flipping.

Is it very sweet?

It’s balanced. The lemon base is sweet-tart, and the cake itself is moderately sweet.

If you prefer less sweetness, reduce the sugar in the lemon base by 1–2 tablespoons.

Wrapping Up

This Bottoms-up Lemon Cake brings together bright citrus and a buttery, tender crumb with an eye-catching finish. It’s simple to make, easy to serve, and reliable for any occasion. Keep fresh lemons on hand, follow the short rest before flipping, and you’ll get a glossy, lemony top every time.

Slice, share, and enjoy that sunny pop of flavor in each bite.