"Upside Down" Lemon Slice

July 27, 2016

You read it right... its "Upside Down" Lemon Slice ;P

Upside Down Lemon Slice

My little pot of Lots of Lemons, gave us about 50 lemons. I was surprised that a small plant can bear so many fruits. And the lemons are not petite lemons but huge, some are as big as my palm!

I was a bit worried looking at the tiny branch holding at least about 5 lemons in a bunch. Can they carry such weight?

All was good to the end...
I gave away about half and I am left with still so many for our own consumption

So what do you do when you have many lemons? apart from making refreshing drink of lemons thinly sliced with torn mint in a jug... you bake lemons slice :D.

I could have make some lemon curd but, these lemons are a little bit too sour to make lemon curd. I much prefer Meyer lemons for the curd.

Upside Down Lemon Slice

Upside Down Lemon Slice has a cake base that was baked prior. The base is not as dense as lemon bars.
Pour the lemon topping on to the cake... and see the cake float ;P...
Dont Panic!!! 

The lemon topping will drench the cake and seeps to the bottom leaving the cake moist. Bake as per instruction below.
Leave it to completely cool before turning it upside down :D

Oh before I forget... make sure that your greaseproof paper is at least 50 cm above the baking pan, and place a tray underneath... just in case!!! ;)

Upside Down Lemon Slice

"Upside Down" Lemon Slice

Lemon Cake

    115g unsalted butter-softened
    95g flour
    2 large eggs
    6g lemon zest
    2 tablespoon lemon juice
    150g caster sugar
    1/4 teaspoon seasalt

Lemon Topping

    4 large eggs
    6g lemon rind
    20g plain flour
    25g cornflour
    250g caster sugar
    2/3 cup lemon juice


Lemon topping

  1. Mix cornflour and plain flour and sugar in a bowl,
  2. Add lemon juice
  3. Mix well
  4. Add eggs and whisk till combine (strain the mixture if its too lumpy)
  5. Add lemon rind
  6. Set aside

Lemon Cake 

  1. Pre heat oven to 180C (350F)
  2. Line baking dish 8  inch x 8 inch with greaseproof paper
  3. Zest and juice lemons (may require more 2 or more lemons depending on the size), set aside
  4. Using kitchen bench top mixer, attach with whisk, add plain flour, butter, salt and sugar. Whisk till just combine
  5. In a separate bowl, whisk egg, lemon zest, lemon juice until combine.
  6. Add egg mixture into flour mixture
  7. Whisk till smooth and creamy
  8. Pour into the prepared baking dish
  9. Bake for 20-25 minutes until the top turn slightly brown.
  10. Carefully pour lemon topping mixture above onto the cake.
  11. Bake for another 20 minutes
  12. Leave to completely cool before turning it upside down
  13. Slice and garnish with fresh raspberry and icing sugar.

Note : the cake will float and the topping will seep to the bottom ... hence the name "Upside Down" Lemon Slice ;P


  1. I need to grow a lemon plant too!! These lemon slices look awesome, Lisa.

  2. They look heavenly! I'd love to try that.



  3. I'm so jealous of your lemon tree!!! Too many lemons is a problem I wouldn't mind having. This looks delicious!

    1. Oh dont be :D... its just this year we have a bumper harvest ;P

  4. I have tried my hand at growing lemon trees but was not to be. It is now with my mother in law and doing quite well. I will need to get a few so I can make this. Looks divine!

    1. That is awesome, you get to have lemons minus all the thorny bits ;P

  5. I am a HUGE fan of citrus desserts - your slice looks delicious and very clever!

  6. Love your beautiful lemon slices.

  7. I am lemon obsessed at the moment (6 months pregnant), so I would totally devour this. You can't beat lemon flavours in summer.

    1. Congratulations Dannii :D
      I craved for something sour too when I had my two ;D

  8. Lemon is gud I grew up eating it and I'm healthy.it helps me to get slim


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