Citrus Upside-Down Cake

 

 When the natural pectin in the citrus is mixed with the sugar, it forms a pudding-like upside-down layer that tastes like buttery marmalade. It creates a delicious cake that everyone will want to know how to make.

 

Upside-down layer:

1 stick unsalted butter

½ cup plus 2 tablespoons sugar

2 large unwaxed lemons, ends trimmed, then halved, seeded, and sliced ⅛ inch thick

 

Cake:

2½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

1 cup olive oil

1 cup full-fat plain Greek yogurt

1 cup sugar

 

Prepare the oven to 350°F and position a rack in the center. Butter & line a 9-inch round cake pan with parchment paper.

 

Begin by creating the upside-down layer:

Melt the butter in a medium saucepan over low heat. Remove from the fire and stir in 12 cups of sugar and 2 teaspoons of water. Whisk the mixture until the sugar melts and it becomes glossy and slightly thickened. Pour the melted butter & sugar into the prepared cake pan and spread to cover the bottom in a uniform layer. Set up the cake pan in the freezer till the butter and sugar layer freezes; keep the pan frozen until ready to transfer.

Toss the lemon slices with the remaining 2 tablespoons of sugar in a small dish. Allow the lemon slices to macerate in the sugar for 10 minutes.

Make the cake batter while the upside-down layer is freezing:

In a large mixing basin, combine the flour, baking powder, baking soda, and salt. Place aside. In a separate large mixing bowl, whisk together the eggs and olive oil until thoroughly blended. Mix in the yogurt and sugar. Create a well in the flour mixture then add the wet mixture in three additions, folding after every addition till no dry flour particles remain. Place aside.

Spread out the lemon slices to cover the melted butter & sugar in the cake pan, overhanging them by up to 18 inches. Place the cake batter on top of the lemon pieces.

Cook for approximately 1 hour, till a cake tester put into the middle emerges with only a couple of wet crumbs adhering to it. Allow to cool for 15 minutes on a wire cooling rack. Gently invert the cake onto a serving platter and discard the parchment-paper liner. Permit the cake to cool for a further hour before serving.