Lemon Upside-Down Cake
The perfect summer cake with a yogurt-base soft cake layer paired with sweet and tangy caramelized lemons. It's like sunshine on a plate!
Equipment
- Electric or stand mixer
- Silicone spatula
- 7" cake pan
Ingredients
- 135 gs all-purpose flour
- 15 gs cornstarch/cornflour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 75 gs packed brown sugar (can sub for white granulated sugar)
- 75 gs white granulated sugar
- 1 tbsp lemon zest
- 85 gs unsalted butter, softened
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 240 gs 240 gs full-fat yogurt, whisked
- 2 lemons
- 50 gs packed brown sugar
- 3 tbsp lemon juice
Instructions
- Preheat the oven to 170 degrees Celsius. Prepare the baking pan by lining it with baking paper.
- Combine the dry ingredients in a bowl using a hand whisk: flour, cornstarch, baking powder, and salt.
- Add both the sugars and lemon zest in a bowl and rub with your fingers to release the lemon oils into the sugar.
- Add the softened butter and whisk on high speed for 3-5 minutes using an electric or stand mixer until the mixture becomes pale and creamy.
- Add the egg and egg yolk into the batter, one at a time, and whisk on low speed for 30 seconds after every addition. Then, add the vanilla essence and whisk for another 30 seconds until well combined.
- Add the yogurt to the batter and whisk for 1-2 minutes on medium speed until it's fully combined. The batter may appear split at this point, but it will come together once you add the dry ingredients.
- Add the dry ingredients and fold in the batter slowly using a silicone spatula, and mix until just combined. Don't rush this process, you want the batter to retain as much air as possible.
- Layer the lemons: Mix the brown sugar and lemon juice and pour it into the bottom of the prepared cake pan. Peel and cut the lemons into medium-sized slices, de-seed as best as possible, and place on top of the brown sugar mix, starting from the center of the pan.
- Place the cake batter on top of the lemon layer and bake for 30-40 minutes until the cake is fully cooked through the center. Let it cool for 30 minutes before removing from the pan and enjoy.
Notes
Storage:
This cake can be stored for 2-3 days at room temperature. I recommend cutting it into slices and wrapping it tightly with cling film to retain the moistness.