so sometimes you just need a quick cake that you can whip together really easily only requires one
cake tin and doesn't require any frosting and this lemon upside down cake is just that so
start off by preheating your oven to 160c or 320f with the fan on and grease the sides of
an eight inch cake tin there's no need to grease the bottom and you'll see why soon and to grease
the sides I'm just using my homemade cake release set this aside for now and in the meantime place
a saucepan over a medium heat and add in 56 grams or a quarter cup of unsalted butter and 80 grams
or a third cup of soft brown sugar now just keep gently stirring until all the butter is completely
melted and then once the sugar starts to Bubble Up in the middle just give it a little stir and
then take it off the heat this is because we only want it to caramelize just slightly and
we don't want it to get too thick now you just want to pour the mixture into the cake tin and
then you just want to rotate the cake tin in kind of like a circular motion to help spread
the mixture out evenly across the bottom now just set your cake tin aside for now and in
the meantime we're going to slice some lemons so you only need two lemons for this recipe and what
I'm going to do first is slice one of them in half and leave one half of the lemon for later
because we're going to need some lemon juice and zest for later on in the recipe and with the rest
of the one and a half lemons I'm going to slice them into thin pieces you just want to make sure
your lemon slices aren't too thick otherwise it might leave a bitter taste in your cake [Music]
any extra kind of you know lemon off Cuts you can use for something else but now we're going
to choose a really nice round piece for the middle of our cake tin and then with the rest
of the lemon slices I'm going to slice them in half now before we start arranging this
into our cake tin you also just want to make sure that all the seeds are taken out now to
assemble this the nice round piece of lemon goes right in the middle and then the remaining
half slices go around the edges of the cake tin and I just like to kind of overlap them
you can totally decorate this in your own way as well but this is just how I like to do it
okay so the bottom of our cake tin is ready now it looks so so pretty and now you just want to
pop this aside for now and in the meantime we're going to sift together our dry ingredients so
I've got 180 grams of all-purpose flour which is one and a half cups 11 grams of cornstarch
which is one and a half tablespoons half a teaspoon of baking powder a quarter teaspoon
of baking soda a quarter teaspoon of salt half a teaspoon of cinnamon powder half a
teaspoon of ginger powder a quarter teaspoon of ground cloves and a quarter teaspoon of
ground nutmeg and then using a whisk just mix that all together until well combined
okay now you just want to set this aside and in a medium sized Bowl add in 43 grams or 3 tablespoons
of room temperature unsalted butter 70 grams or a third cup of unflavored vegetable oil I use canola
oil 150 grams or three quarters of a cup of white granulated sugar and one teaspoon of lemon zest
and I'm using the zest from that half lemon that we left aside earlier and then you just want to
use a hand or stand mixer to cream that together for two minutes until it's light and creamy
to that add in one egg and you want to mix it well so for about a full 10 seconds
next add in one tablespoon of lemon juice which is also from that half lemon from earlier and
93 grams or a third cup of full fat Greek yogurt and again just mix until well combined
okay now just get all of your batter off of your attachments because we're going
to be doing the rest by hand now to finish off add in your pre-sifted dry ingredients
from earlier and using a spatula just fold that in until just combined you
want to make sure that the batter is nice and smooth with no streaks of flour running
through it but you don't want to over mix this batter honestly smells so good
now once you're done you just want to evenly distribute the batter on top of our caramel
and lemons and then just tap your cake tin lightly on the counter to remove any large
air bubbles and now this is going to go into the oven for 35 minutes or until a toothpick
comes out with only a few moist crumbs on it so my Cake's been Cooling in the cake tin for
about 15 minutes it smells so incredibly good and now I'm just running a thin knife
around the edges to release the cake from the cake tin and then I'm turning it out directly
onto my cake stand by placing my cake stand upside down on top of the cake tin and then
holding the top of the cake tin and my cake stand at the same time and flipping it over
and then you are left with the most incredible upside down lemon cake now you just want to
let this cool for a little while before serving it is best served a little warm so you don't
need to completely let it cool and it goes so well with a bit of yogurt on the side or whipped cream
you guys this cake is just so so good the caramelized top honestly tastes so so good
and the lemon cuts through the sweetness really well so it's just like really nice
and well balanced I've literally like almost finished the slice so that is it guys if you
enjoyed this video please give it a thumbs up and subscribe and if you do give this recipe
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