Champagne Lemon Upside-Down Cake

Champagne Lemon Upside-Down Cake

Super elegant, incredibly flavorful and deliciously moist upside down triple lemon cake!

Serving Size: Two 9” round cakes

Gluten-Free Yellow Cake Mix by King Arthur Baking Company

4 lemons, thinly sliced into wheels

2/3 cup whole milk

½ cup softened butter

4 large eggs

2 Tbsp vegetable oil

Blake Hill’s Champagne Lemon Jam



Preheat oven to 350˚F and line two round 9” cake pans with parchment paper. You can also spread butter all over the bottom and sides of both pans and dust with flour so the cake does not stick


Follow the instructions on the cake mix box to make the cake batter


Lay down your lemon slices to create a pattern and here is where you get creative! You could cover the whole bottom, or only half of it and create spirals or stripes of lemon wheels. This will be the top of your cake when it comes out of the pan


Divide batter into 2 and pour into cake pans


Add 3 Tbsp Blake Hill’s Champagne Lemon Jam to the batter and use a toothpick or skewer to swirl it around while being careful not to misplace the lemons underneath


Bake cakes separately on the middle rack of your oven for 35-40 minutes (If using a convection oven, you can bake both cakes at the same time)


Let the cakes cool in their pans for 10 minutes then turn them onto a cake plate or stand. Add a couple more dollops of Champagne Lemon Jam on top and spread it all around


Delicious served while still warm (otherwise cakes will keep for up to 3 days in the fridge) and Enjoy!

Champagne Lemon Upside-Down Cake

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