I love all desserts that have lemon or orange involved, the citrus flavors really make me crazy, they are fresh, soft, floral, I definitely have to make more recipes with lemon as the main star, although in the blog there are already some.
And I also love upsidedown cakes, and if you do not know them, they are cakes that have a base of sugar and butter, then fruit, the mixture of the sponge cake, and after baking it is turned over, although in this case, I made a healthier version, with coconut oil instead of butter, and with muscovado sugar. These cakes are characterized by their caramelized fruit and being super moist, and this definitely meets that.
This cake is super easy to make, a few steps and made with ingredients that sure you already have at home.
The main ingredients are whole wheat flour, which will be the only flour that we will use for this recipe, we will not mix it with any other, so the cake has a great texture, and is full of nutrients and fiber, and is much healthier than a cake made with refined flours.
The second important ingredient of the recipe is yogurt, it is the main wet ingredient, and makes the cake super moist, and if you have not tried replacing the milk in your recipes and cakes for yogurt you are missing something very good.
And finally the lemon, which we use it in two ways in this recipe, the first, in the form of zest, for the sponge cake, a lot of zest to really feel the flavor of the lemon, and we are also going to use finely cut lemon, in the base of the mold, on a layer of muscovado sugar and coconut oil, which after baking and, as the name of the recipe says, upside down the cake, these caramelized, sweet and juicy lemons will be at the top. They also give a beautiful touch to the cake, in addition to the taste, obvious.
To accompany this cake I recommend a good scoop of ice cream, preferably a homemade and healthy one, without doubt, an ideal combination for the tea or dessert on a hot day … who I cheat, is ideal for any time of the day and any season of the year.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Upsidedown lemon cake
Super moist cake made with simple ingredients and easy to make.
Ingredients
- 2 1/2 cups whole wheat flour 300g
- 1 cup unsweetened and unflavored yogurt (can be plantbased) 220ml
- 2 eggs or 2 egg replacements*
- 1/2 cup coconut or muscovado sugar 100g
- 1/4 cup liquid oil, coconut or sunflower oil 55ml
- zest of 3 lemons
- 2 tsp baking powder
- 1/2 tsp sea salt
For the top
- 2 lemons, finely sliced
- 1/3 cup soft coconut oil 70ml
- 1/2 cup coconut or muscovado sugar 100g
Instructions
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Preheat the oven to 200°C
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Mix the coconut oil to the top with half a cup of sugar, with the help of a fork. Put this mixture on the base of a round cake mold about 22cm in diameter (First put parchment paper on the mold), and on top of the mixture of sugar and oil put the lemon slices, set aside.
Sponge cake
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In a large bowl beat all the ingredients except the flour and the baking powder, until they are integrated, add the remaining ingredients and mix well.
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Put the mixture in the mold on the lemon slices and bake for 20-22 minutes or until it is firm and when inserting a brochette stick it comes out practically dry, not completely dry since it is a wet cake.
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Let cool and enjoy with a scoop of icecream on top
Recipe Notes
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.
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