Description
Strawberry Lemon Upside-Down Cake is a moist, flavorful dessert bursting with fresh strawberries and zesty lemon. Perfect for family gatherings, afternoon tea, or casual weekends, this cake is easy to make and irresistible when flipped to reveal a caramelized fruit topping.
Ingredients
Scale
- 4 tbsp unsalted butter (topping)
- 1/3 cup brown sugar (topping)
- 2 cups fresh strawberries, hulled and halved
- Zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pan.
- Melt 4 tbsp butter, mix with brown sugar, pour into pan.
- Arrange strawberries and lemon zest over sugar mixture.
- Whisk flour, baking powder, baking soda, and salt.
- Cream 1/2 cup butter and sugar, beat in eggs and vanilla.
- Mix in sour cream, lemon juice, and zest.
- Fold in dry ingredients. Pour over strawberries.
- Bake 35–40 minutes, toothpick test for doneness.
- Cool 10 minutes, invert onto plate.
Notes
- Room-temperature ingredients make the cake fluffier.
- Don’t overmix batter to avoid a dense cake.
- Can substitute frozen strawberries if fresh are unavailable.
- Serve with ice cream, whipped cream, or a drizzle of syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg