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