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

Blake Hill's Lisbon Lemon & Champagne Jam



Preheat oven to 350˚F and line two round 9” cake pans with parchment paper


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


Attractively lay lemon wheels on bottom of cake pans - remember, this will be the top of your upside-down cake!


Divide batter into 2 and pour into cake pans


Add 3 Tbsp Blake Hill’s Lisbon Lemon & Champagne Jam into the batter of each pan, swirling with a skewer


Bake cakes separately on the middle rack of your oven for 35-40 minutes (or at same time if convection oven)


Let the cakes cool in their pans for 10 minutes, then carefully invert onto cake stands, and gently spread 2 Tbsp of Lisbon Lemon Jam on each cake ~ and Enjoy!


Equally sensational is a Seville Orange Upside-Down Cake - simply spoon our Seville marmalade inside cake pan and swirl into batter!

Champagne Lemon Upside-Down Cake

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