Lemon upside down cake

Gâteau renversé au citron

Playing: Frank Ocean ‘Lost’

My take on the upside down cake: candied lemons on top of a tender almond cake. Great with a nice cup of coffee.


Makes 8-10


For the preserved lemons

  • 3 lemons cut into thin slices
  • 40 cl water
  • 160 gr granulated sugar
Gâteau renversé au citron

For the cake

  • 120 gr unsalted butter, softened
  • 160 gr granulated sugar
  • 3 eggs
  • 70 gr flour
  • 180 gr almond meal
  • The juice and zest of 1 lemon
  • 220 gr sifted flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking powder


For the preserved lemons

  1. In a small saucepan, bring the sugar and water to a boil.
  2. When the sugar is completely dissolve, add the lemons and cook for 15 minutes.
  3. Remove from heat.
  4. Grease and line a 9 inch round cake pan with buttered parchment.
  5. Place one lemon slice in the center of the pan, and arrange the remaining lemon slices in a circle. Set pan aside.

For the cake

  1. Adjust an oven rack to the middle position, and preheat the oven to 180°C.
  2. Put the butter, the sugar, the citrus zest and juice in a mixer bowl, and use a paddle attachment to combine.
  3. Add half the ground almonds and mix again.
  4. Add the eggs gradually and mix again, until fully incorporated to the butter.
  5. Add the remaining almond and flour and mix until the batter is smooth.
  6. Spread the cake batter inside the pan and bake for 40 minutes.
  7. Let cool in the pan a little, about 10 minutes, and invert the cake onto a plate.
Gâteau renversé au citron
Gâteau renversé au citron
Gâteau renversé au citron

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