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5 from 1 vote

Lemon Upside Down Loaf Cake

Servings: 1 9x5-inch loaf cake



  • 2 cups all-purpose flour
  • 1 teaspoon baking powder1/2 tsp baking soda
  • 3/4 teaspoon fine-grain sea salt
  • 4 ounces 1 stick unsalted butter, room temperature
  • 3/4 white granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon zest from 1 lemon
  • 1 teaspoon pure vanilla extract
  • 3/4 cup buttermilk

Lemon topping:

  • 3 tablespoons unsalted butter
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon fine-grain sea salt
  • 1 lemon thinly sliced

Butter and flour for the pan


    • Butter a 9 x 5-inch loaf pan. Line the bottom with parchment, butter once more and dust with a tablespoon of flour. Set aside. Preheat your oven to 350 degrees F.
    • In a medium bowl, sift together the flour, baking powder, baking soda and salt. Next, in a medium bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, lemon zest and vanilla; and then mix until the mixture is smooth.
    • To the butter and sugar mixture, mix in half of the flour mixture and the buttermilk. Then, mix in the remaining flour mixture, being sure not to over mix.
    • In a small skillet, melt the 3 tablespoons of butter over medium heat. Whisk constantly until the butter begins to brown and then mix in the brown sugar and salt; stir until the sugar begins to bubble, about 1 minute. Turn off the heat and let stand for a few minutes to cool slightly. Pour the butter/mixture into the loaf pan, spreading it around evenly. Arrange the lemon slices atop, keeping in mind how it'll look when you flip the cake over.
    • Pour the batter over the lemons, and spread the batter gently so it’s nice and even. Transfer the loaf pan to the oven and bake for 35-45 minutes or until a skewer comes out clean.
    • Remove the cake from the oven and allow to cool for 5-10 minutes. To invert the cake, place a cooling rack on top of the loaf pan and turn both of them over; lift up the loaf pan, take off the parchment and voila! Your cake! Allow the cake to cool to room temperature before slicing.