Lemon poppy seed upside down cake. In a Dutch oven! Who knew?

This tangy, delightfully sunny cake makes an elegant dessert.


2-1/2 cups all-purpose flour
1-3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional) 
2 large eggs, room temperature
2T. lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
3T.  poppy seeds
2 lemons sliced thin and seeded


This is drop-dead simple. You'll love it.

1 cup powdered sugar
4T. lemon juice

Mix in a large bowl with fork until smooth.


  • Preheat oven to 350 degrees.
  • Butter the bottom and sides of your 5 quart EuroCast Dutch oven.
  • In concentric circles, line the bottom of the Dutch oven with thinly sliced lemon slices.
  • Sprinkle with 2 T. sugar.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together sugar, eggs, zest, juice, and milk.
  • Whisk in butter.
  • Stir wet ingredients into dry ingredients, until just combined.
  • Stir poppy seeds into batter.
  • Mix to incorporate.
  • Bake until knife comes out clean, 30-35 minutes.
  • Cool 15 minutes in pan, then invert onto a cake stand or serving platter to cool completely.
  • Drizzle with sugar glaze.

Upside-down cake in a Dutch oven? Who knew! And so easy with your EuroCAST Dutch oven.

Paul Ward