Olive Oil Lemon Upside Down Cake

Weigh out the ingredients


You'll need flour, sugar, vanilla, baking powder, salt, olive oil, eggs, and lemons.

Blanch the lemon slices


Boil the lemon slices for 2 minutes, then transfer them to the ice bath. This step is not essential, but it helps to reduce the bitterness of the rinds.

Once the sugar syrup has reached 212 degrees F, add the lemon slices, turn the heat up to high, and bring the syrup up to 225 degrees F.  Transfer the lemon slices to a cooling rack over a parchment lined baking sheet and allow them to cool while you make the cake batter.

Candy the lemons


In a medium bowl, combine the flour, baking powder, and salt. Set aside.

Combine the dry ingredients


In a large mixing bowl, combine the sugar and lemon zest. Rub them together with your fingers until the it resembles wet sand and the zest smells aromatic.

Rub the sugar & zest together


Add the olive oil, lemon juice, eggs, and vanilla. Use an electric hand mixer or whisk to mix until well combined.

Mix in the wet ingredients


Add the dry ingredients and mix until fully combined.

Mix in the dry ingredients


Arrange the candied lemon slices in the cake pan, overlapping them slightly. Very slowly pour the cake batter into the pan, careful not to disturb the lemon slices.

Arrange the lemon slices


Bake the cake for 45-50 minutes or until lightly golden on top and a toothpick inserted comes out clean. Once the cake comes out of the oven, use a knife to loosen the sides from the pan. Place a large plate on top and flip the cake over. Remove the pan, then gently peel back the parchment paper.



Allow the cake to cool completely, then use a serrated knife to cut individual slices, and enjoy!