Easy Michael Symon Lemon Upside Down Cake Recipe That Wows

Michael Symon’s lemon upside down cake transforms ordinary baking into a delightful culinary adventure that tantalizes taste buds.

Bright citrus notes dance through a tender, golden crumb with unexpected depth and complexity.

Sweet caramelized layers bring rustic charm to this classic dessert, inviting home bakers to embrace playful techniques.

Carefully balanced ingredients create a harmonious blend of textures that surprise and comfort simultaneously.

Seasonal lemons provide vibrant, zesty undertones that elevate this simple yet sophisticated confection.

Elegant yet approachable, the cake promises a memorable experience for anyone seeking a fresh twist on traditional desserts: prepare to fall in love with each delectable slice.

Why Michael Symon’s Lemon Upside Down Cake Will Become Your New Favorite Dessert

• Grill-Baked Brilliance: This unique cake breaks traditional baking rules by using a grill instead of an oven, creating a smoky, outdoor cooking adventure that transforms dessert-making into an exciting culinary experience.
• Citrus Sensation: Packed with vibrant lemon juice and zest, the cake delivers a bright, tangy flavor profile that dances on your taste buds, offering a refreshing twist to classic desserts.
• Textural Masterpiece: The recipe creates a stunning visual and sensory experience with caramelized lemon slices forming a golden, glossy bottom that becomes a stunning top when the cake is inverted, providing a perfect balance of soft cake and sticky, crisp lemon layer.
• Homemade Whipped Cream Bonus: With a simple shake method for creating fresh whipped cream, the recipe offers a hands-on, no-mixer-needed approach that adds an interactive and delightful finishing touch to the dessert.

Key Ingredients for Michael Symon’s Lemon Upside Down Cake

• Cake Flour: A soft, fine flour perfect for creating a tender, light cake texture with delicate crumb.
• Salt: Enhances overall flavor and balances sweetness in the cake.
• Baking Powder and Baking Soda: Essential leavening agents that help the cake rise and become fluffy.
• Cinnamon: Adds warm, subtle spice that complements the lemon flavor.

• Eggs: Provide structure and richness to the cake batter.
• Milk: Adds moisture and helps bind ingredients together.
• Olive Oil: Creates a moist, tender cake with a subtle fruity undertone.
• Sugar: Sweetens the cake and helps with caramelization.
• Vanilla: Adds depth and enhances overall flavor profile.

• Lemon Juice and Zest: Bright, tangy flavor that gives the cake its signature citrus taste.
• Lemons (for slicing): Create a beautiful, caramelized pattern on the cake bottom.
• Butter: Helps create a rich, golden caramel base for the upside-down cake.
• Brown Sugar: Develops a deep, caramel-like flavor and helps create a glossy topping.

• Heavy Cream: The base for creating light, airy whipped cream.
• Sugar: Sweetens the whipped cream.
• Vanilla: Adds a classic flavor to the whipped cream.

How to Make Michael Symon’s Lemon Upside Down Cake

Step 1: Prepare the Grill for Indirect Cooking

Set up your grill for indirect heat. For charcoal grills, place coals on one side. For gas grills, heat one side to medium-high while leaving the other side off.

Step 2: Create Dry Ingredient Mixture

• All-purpose flour
• Salt
• Baking powder
• Baking soda
• Ground cinnamon

Step 3: Mix Wet Ingredients

• Eggs
• Milk
• Olive oil
• Granulated sugar
• Vanilla extract
• Fresh lemon juice
• Lemon zest

Step 4: Combine Cake Batter

Gently mix dry and wet ingredients until just combined. Set batter aside.

Step 5: Prepare Caramel Base

Heat Dutch oven on the grill. Melt butter until it turns golden brown.

Step 6: Create Caramel Sugar Layer

Whisk brown sugar into melted butter until it resembles wet sand texture.

Step 7: Arrange Lemon Slices

Remove Dutch oven from heat. Carefully arrange lemon slices in a decorative pattern on the caramel base.

Step 8: Bake the Cake

Pour cake batter over lemon slices. Place Dutch oven on indirect heat side of grill. Close grill lid and bake for 50-60 minutes.

Step 9: Cool and Invert Cake

Remove cake from grill. Let cool for 5 minutes, then carefully invert onto a serving platter.

Step 10: Prepare Whipped Cream

Chill a glass jar in the freezer for 20 minutes.

Step 11: Make Homemade Whipped Cream

• Granulated sugar
• Vanilla extract

Step 12: Whip Cream

Shake jar vigorously for 5 minutes until soft whipped cream forms.

Step 13: Serve

Cut cake into 8 equal slices. Top with freshly whipped cream and enjoy!

Pro Tips for Michael Symon’s Lemon Upside Down Cake

• Prevent Cake Crumbling: Cool the cake for 10-15 minutes before carefully inverting onto a serving plate to maintain its delicate structure.
• Maximize Citrus Flavor: Zest lemons before juicing to capture maximum aromatic oils and enhance the cake's bright taste.
• Select Perfect Pan: Use a well-seasoned cast iron Dutch oven for even heat distribution and beautiful caramelized edges.
• Temperature Precision: Bring eggs, butter, and milk to room temperature to create a smoother, more consistent batter.
• Test Doneness Expertly: Insert a wooden skewer near the center – if it emerges clean with no wet batter, your cake is perfectly baked.

How to Store Michael Symon’s Lemon Upside Down Cake

• Freezer Method: Seal cake slices individually in heavy-duty freezer bags after wrapping tightly with plastic wrap and aluminum foil. Protect each piece from freezer burn and moisture by creating an airtight barrier. Label bags with date and contents for easy tracking. Frozen cake maintains optimal taste and texture for up to 3 months.
• Refrigeration Method: Store leftover cake in an airtight glass container with a secure lid to prevent moisture absorption and flavor transfer. Slide parchment paper between cake layers to prevent sticking. Refrigerate for maximum 4 days, ensuring cake remains fresh and moist. Bring to room temperature before serving for best flavor experience.
• Counter Storage Method: Allow cake to cool completely at room temperature before covering loosely with clean kitchen towel. Place in a cake carrier or covered container away from direct sunlight and heat sources.

Creative Twists on Michael Symon’s Lemon Upside Down Cake

• Citrus Fusion Cake: Swap lemons with oranges or grapefruits for a bright, tangy flavor profile that brings a fresh dimension to the classic recipe.
• Spiced Almond Delight: Incorporate ground almonds into the batter and add a pinch of cardamom to create a nutty, aromatic cake with deeper complexity.
• Lavender Honey Infusion: Mix dried lavender flowers into the batter and replace some sugar with honey for a floral, sophisticated dessert that offers a unique Mediterranean-inspired taste.
• Tropical Coconut Version: Fold shredded coconut into the batter and garnish with toasted coconut flakes, transforming the cake into a summery, island-inspired treat that adds texture and richness.

A Zesty, Sweet Treat: Michael Symon’s Lemon Upside Down Cake

Michael Symon’s lemon upside-down cake transcends ordinary desserts with grilling mastery and citrus charm.

Culinary innovation sparkles through each caramelized lemon slice nestled in golden batter.

Grill-baked perfection combines smoky undertones with zesty brightness, creating a sensational dessert experience.

Home chefs can elevate their baking skills by embracing this unexpected technique that merges outdoor cooking with classic cake artistry.

Crisp lemon notes dance alongside rich brown sugar caramel, delivering complex flavor profiles that surprise and delight.

Eager bakers: dare to share this recipe, comment with your grilling adventures, and spread the delicious inspiration across your favorite social platforms.

Michael Symon Lemon Upside Down Cake Recipe

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4.5 from 25 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Zesty Michael Symon’s lemon upside down cake brings Mediterranean sunshine to your dessert table. Caramelized citrus and tender crumb create a perfect balance of sweet and tangy flavors you’ll crave again and again.

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Ingredients

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Dry Ingredients:

• 2 cups (480 ml) all-purpose flour
• 1 ½ teaspoons kosher salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 pinch cinnamon

Wet Ingredients:

• 3 large eggs
• 1 ¼ cups (300 ml) whole milk
• 1 cup (240 ml) olive oil
• 1 cup (200 g) granulated sugar
• 2 teaspoons pure vanilla extract
• Juice and zest of 1 lemon
• 4 tablespoons (60 g) unsalted butter
• ¾ cup (150 g) light brown sugar
• 1 cup (240 ml) heavy cream

Garnish and Topping:

• 2 lemons, sliced paper thin, and seeds removed (about 20 slices)
• 2 tablespoons confectioner sugar

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Instructions

1. Prepare the grill for indirect heat: for charcoal grills, arrange coals on one side; for gas grills, set one side to medium-high temperature.
2. In a small mixing bowl, thoroughly combine flour, salt, baking powder, baking soda, and ground cinnamon using a whisk.
3. In a large bowl, blend eggs, whole milk, extra virgin olive oil, granulated sugar, 1 teaspoon pure vanilla extract, freshly squeezed lemon juice, and lemon zest until smooth.
4. Gently fold dry ingredients into wet mixture, stirring until just combined and no flour streaks remain.
5. Place Dutch oven on grill, melt unsalted butter until it turns golden brown and develops a nutty aroma.
6. Incorporate brown sugar into browned butter, mixing until the texture resembles moistened sand.
7. Remove Dutch oven from direct heat, carefully arrange thin lemon slices in an overlapping pattern across the bottom.
8. Slowly pour prepared batter over lemon slices, ensuring even distribution.
9. Close grill lid and bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Allow cake to rest for 5 minutes after removing from heat.
11. Invert cake onto a serving platter, allowing lemon slices to create a decorative top.
12. Chill a glass jar in the freezer for 20 minutes to ensure maximum coldness.
13. Pour heavy cream into the chilled jar, add powdered sugar and 1 teaspoon vanilla extract.
14. Shake vigorously for 5 minutes to create soft, billowy whipped cream.
15. Slice cake into 8 equal portions and serve with freshly whipped cream.

Notes

• Cold ingredients can cause uneven texture and potential lumping in the batter.
• Butter and eggs blend smoothly when they’re not straight from the refrigerator.
• Ceramic or glass baking dishes work best for even heat distribution.
• Parchment paper creates an easy release and prevents potential sticking.
• Zesting citrus requires a light touch to avoid bitter white pith.
• Measure ingredients precisely for consistent baking results.
• Sifting dry ingredients eliminates potential flour clumps.
• Room temperature ingredients create a more uniform cake texture.
• Organic lemons provide more intense, vibrant flavor profiles.
• Gently fold mix-ins to maintain the cake’s delicate structure.
• Store leftover cake in an airtight container for maximum freshness.
• Allow cake to rest for 10-15 minutes before serving for optimal taste.
• Check cake’s internal temperature reaches 205-210°F for perfect doneness.
• Rotate baking pan midway through cooking for even browning.
• Clean workspace helps maintain ingredient quality and prevents cross-contamination.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 521 kcal
• Sugar: 36 g
• Sodium: 264 mg
• Fat: 34 g
• Saturated Fat: 10 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 135 mg