Friday, 23 August 2013

Lemon Upside-Down Cake

This is the simplest cake recipe you'll ever make, really. I tried it after reading it on one of my favourite blogs: The Londoner. There's pretty much nothing to it and it will surely taste like heaven, which is why we made it for my sister, who's invited us for dinner tonight. The blog's recipe doesn't use poppy seeds but I think they give it a nice touch.


To make the cake:

3 eggs
170g icing sugar
170g self-raising flour
170g unsalted butter
Zest of two lemons
3 or 4 tbsp poppy seeds

To make the drizzle:

Juice of two lemons (the ones you previously used)
110g icing sugar

How to:

1. Turn on your oven to 180C.

2. Put all the cake ingredients on a mixing bowl and mix.

3. Pour the mix on a silicon mould. I used one with an original shape but you can use any mould you like. Just be careful with the size.

4. Bake for 30 mins. While the cake is inside the oven, mix the drizzle ingredients until the sugar and the juice of the two lemons are well blended. If after 30 mins you insert a skewer and the cake comes out wet, leave it for another 5 mins. Otherwise, take it out.

5. Place the mould on top of an epty plate and place another empty plate, upside down, on top of the cake as it comes out of the oven (like a sandwich, basically). Then turn the whole thing 180 degrees and lift the plate and mould. You should then find the cake nicely on top of the plate.

6. Make holes with a skewer everywhere on the cake and pour the drizzle on top (while the cake's still hot).

And start eating!

Looks good, right?

Well, it tastes even better than it looks!

I hope you try it and like it!

Regina xxx.

PS. The sixth and last pictures are of another lemon cake - same recipe, of course, but without poppy seeds. You choose which one you prefer.

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