Transform simple lemons into an elegant dessert with this unique cake that features a stunning topping of caramelized lemon slices. This recipe brings together the bright citrus flavors with a tender, moist cake base that’s both impressive and surprisingly easy to make.
Ingredients
For Candied Lemon Topping:
- 2 medium lemons, thinly sliced (about 1/8 inch/3mm thick)
- 1.5 tablespoons (20g) granulated sugar
- 1.4 oz (20g) butter
For Cake Batter:
- 2 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- ¼ cup (50ml) vegetable oil
- ¾ cup + 2 tablespoons (200ml) kefir
- 1⅔ cups (200g) all-purpose flour
- 2 teaspoons (10g) baking powder
- Powdered sugar for dusting
Instructions
- Prepare the Lemons:
- Wash lemons thoroughly
- Slice into thin rounds, removing seeds
- Pat dry with paper towels
- Caramelize the Lemons:
- Melt butter in a large non-stick skillet over medium heat
- Arrange lemon slices in a single layer
- Sprinkle with sugar
- Cook until golden and caramelized (about 3-4 minutes per side)
- Set aside to cool slightly
- Prepare the Cake Batter:
- Preheat oven to 350°F/180°C
- Grease a 9-inch (23cm) round cake pan
- Line bottom with parchment paper
- Mix Wet Ingredients:
- Beat eggs and sugar until pale and fluffy (about 3-4 minutes)
- Gradually stream in vegetable oil while mixing
- Add kefir and mix until combined
- Combine Dry Ingredients:
- Sift together flour and baking powder
- Gradually fold into wet ingredients until just combined
- Assemble and Bake:
- Arrange caramelized lemon slices in the bottom of the pan
- Pour batter over lemons
- Bake for 35 minutes or until golden
- Test with a skewer for doneness
Time and Nutritional Information
Preparation Time:
- Prep: 20 minutes
- Cook: 35 minutes
- Total: 55 minutes
Nutritional Information (per slice):
- Calories: 245
- Protein: 4g
- Carbohydrates: 38g
- Fat: 9g
- Fiber: 1g
- Sugar: 22g
- Serving size: 1/8 cake
- Servings per recipe: 8
Tips and Tricks
- Slice lemons as thinly as possible for better caramelization
- Use room temperature ingredients for better incorporation
- Don’t overmix the batter after adding flour
- Let cake cool for 10 minutes before inverting
- Use a sharp knife dipped in hot water for clean slices
Variations and Substitutions
- Replace kefir with buttermilk or yogurt
- Try with oranges or lime slices
- Add 1 teaspoon vanilla extract for extra flavor
- Use brown sugar for caramelizing for deeper flavor
- Add lemon zest to the batter for extra citrus punch
Common FAQs
Q: Can I make this cake ahead of time?
A: Yes, prepare up to 24 hours in advance. Store at room temperature.
Q: Why did my lemons turn bitter?
A: Slicing too thick or overcooking can cause bitterness. Keep slices thin and watch carefully while caramelizing.
Q: Can I use bottled lemon juice?
A: No, this recipe requires fresh lemons for the caramelized topping.
Q: What if I don’t have kefir?
A: Substitute with buttermilk or mix milk with a tablespoon of lemon juice.
Storage and Make-Ahead Tips
- Store at room temperature for up to 2 days
- Cover loosely with foil to prevent drying
- Do not refrigerate as it can harden the caramel
- Freeze unfrosted cake for up to 1 month
- Bring to room temperature before serving
- Dust with powdered sugar just before serving
This unique cake combines the tartness of lemon with the sweetness of caramel for an unforgettable dessert that’s perfect for any occasion. The caramelized lemon slices create a beautiful pattern and add both visual appeal and intense flavor to this moist, tender cake.
