Saturday, 2 March 2013

Really Tangy Upside-down Lemon Cake


I can't resist a bargain .... A bag of unwaxed lemons was half price ... I had to buy them. 
So here is the incredibly tangy upside-down lemon cake with two whole lemons. 
Yes, truly two whole lemons. I used lemon zest in the cake mixture and sliced the lemons and placed them in the bottom of the cake tin which was layered with caramel sauce. 
I love lemon, but it was seriously tangy.   However, somehow, it was quite morish and I really enjoyed it. Should I recommend you to bake it?     
I'm not so sure ... but if you REALLY like a tangy lemony flavour, go for it. 


  • 200g plain flour
  • 150g sugar 
  • 2 tsp baking powder
  • 150ml milk
  • 50ml vegetable oil  
  • 1 egg
  • zest of 2 lemons
  • 2 sliced lemons
  • for caramel: 3 oz caster sugar + 3 tablespoon water

  1. Place the granulated sugar and 6 Tbsp water into a stainless steel pan.
  2. Stir over a low heat until the sugar has dissolved and there are no granules.
  3. Remove the spoon and increase the heat. (Do NOT stir! Just watch!)
  4. Boil until a golden straw colour and immediately pour into the cake tin. Leave it to cool.
  5. Slice the lemons and place them on top of the caramel layer in the bottom of the cake tin.
  6. Measure out the dry ingredients in a large mixing bowl. Add lemon zest.
  7. Measure milk and oil in a large measuring jug. Add egg and whisk well.
  8. Add the wet mixture into the dry mixture.  Stir until just combined. 
  9. Pour the mixture into the cake tin.
  10. Bake in a preheated (180 C) oven for 20 minutes or until golden brown on top. 
  11. When the cake is baked, leave it for a few minutes then turn it upside-down onto the plate. 

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