RECIPE: cakesbymk.com/recipe/easy-lem...
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If you’re looking for an irresistible cake that is quick and easy to make and doesn’t require any frosting, then this lemon upside down cake is it! A moist spiced cake topped with lemon and brown sugar caramel, this lemon cake will give you that warm and fuzzy feeling that honestly reminds you of your childhood! Best served slightly warm with a side of Greek yoghurt or whipped cream - YUM!
INGREDIENTS:
Topping (that goes on the bottom of the cake tin):
- ¼ cup (56 g) unsalted butter
- ⅓ cup (80 g) soft brown sugar
- 2 medium lemons
Cake:
- 1½ cups (180 g) all purpose flour
- 1½ tbsp (11 g) cornstarch - also known as cornflour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt - omit if using salted butter
- ½ tsp cinnamon powder
- ½ tsp ginger powder
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 3 tbsp (43 g) unsalted butter - room temperature
- ⅓ cup (70 g) unflavoured vegetable oil - I use canola oil
- ¾ cup (150 g) white granulated sugar
- 1 tsp lemon zest
- 1 large egg - room temperature
- 1 tbsp fresh lemon juice
- ⅓ cup (93 g) Greek yoghurt - full fat, room temperature
Bake at 160 °C (320°F) with the fan on for 35 minutes or until a toothpick comes out with a few moist crumbs. If you don't have a fan oven then bake at 175°C (347°F).
HOMEMADE CAKE RELEASE: cakesbymk.com/recipe/homemade...
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