recipe, sweet

Lemon Upside-Down Cakes

I am thrilled when asked to bring dessert to a dinner party. But, like many of us, sometimes I’m so exhausted from a long day that I don’t have the energy or desire to spend hours making a theatrical dessert. In tough times like this, I turn to recipes that require as little effort as possible, such as this self-icing cake. This lemony dessert separates into custard and cake while it bakes, leaving you with a deliciously light and not-too-sweet dessert that is perfect after any meal.
The only part about this recipe that may turn some readers away from actually doing it, is the separating of the eggs and whipping of the egg whites. But be honest here, it really isn’t that time consuming and I’ve made this recipe and was out the door to my sister’s house for dinner in an hour flat- including clean-up. This is a super easy dessert that is delicious, impressive,  and memorable. It simply cannot get any better than that!

Lemon Upside-Down Cakes


  • unsalted butter to grease the 6 ramekins
  • 3 large eggs, separated
  • 1/2 granulated sugar
  • 2 tbsp all-purpose flour
  • 2 to 3 teaspoons of lemon zest (or zest of one lemon)
  • 1/4 cup lemon juice
  • 1 cup of milk (I used 2%)
  • 1/4 tsp salt
  • confectioners’ sugar for dusting


  1. Preheat oven to 350F. Grease the 6 ramekins with butter
  2. Whisk together the egg yolks and sugar until it lightens in colour. Add flour, and whisk. Add lemon zest and lemon juice, and then the milk.
  3. In another bowl, with an electric mixer, beat egg whites and salt until it forms soft peaks. Fold it into the rest of the mixture, just until combined. The mixture will be liquid, but that’s okay!
  4. Divide the mixture among the ramekins. Place the ramekins in a roasting pan, and fill the roasting pan with about 2-inches of very hot water, so the bottom half of the ramekins are submerged.
  5. Carefully insert into the oven, then bake until fluffed and lightly browned, 20 to 25 minutes.

Serve slightly warm or at room temperature, dusted with confectioners’ sugar. Enjoy!