Lemon Flip Cake

Gary Hancq


I always credit borrowed recipes and this comes from the Honorable Richard G. Lugar, United States Senator from Indiana. Found this on one of those other sites and have enjoyed it 3 or 4 times. There's a surprise underneath.

Thin layer of crust rises to top. Flip it and custard like filling is on top.


★★★★★ 2 votes

6 to 10 servings
15 Min
35 Min


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  • 2 Tbsp
  • 3/4 c
    sugar scant
  • 2
    eggs separated
  • 1/4 c
    fresh lemon juice (1 lemon did it)
  • 1 c
  • 2 Tbsp

How to Make Lemon Flip Cake


  1. Cream Butter, Flour and Sugar well. Add Beaten Egg Yolks, Lemon Juice (Real Lemon will work), and Milk, and mix well.
  2. Stiffly beat Egg Whites and lightly fold into other other mixture. Bake in an 8" by 8" pan set into a pan of water. Bake at 350 degrees for 35 minutes.
  3. When cool place plate over pan, invert and Presto... A thin layer of cake with the The Sauce (Custard consistency) now on top.
  4. Quote from Senator Lugar: "This is one of my family favorites. A light meal of turkey pita pockets with avocado salsa and sour cream. For dessert "Lemon Flip Cake""

Printable Recipe Card

About Lemon Flip Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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