Raspberry Upside Down Cake with Lemon Poppyseed Sponge

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Soft, zesty lemon cake with poppy seeds baked over a layer of sweet caramelized raspberries. This recipe is egg-free, dairy-free, and super simple to make—perfect for Mother’s Day or Easter!

The lemon cake comes together in just one bowl, starting with mashed bananas, yogurt, and buttermilk for an incredibly tender crumb. The brown sugar and ripe bananas give it a sweet caramel flavor. Each layer is covered with gooey caramel and smooth vanilla buttercream. The cake is finished with a caramel drip topping and chocolate shavings, making it the perfect cake to celebrate Mother’s Day or Easter.

This cake features a soft zesty lemon cake studded with poppy seeds baked over a layer of sweet caramelized raspberries. It’s egg-free, dairy-free, and super simple to make, making it perfect for Mother’s Day or Easter!


Raspberry Upside Down Cake with Lemon Poppyseed Sponge (Egg-Free, Dairy-Free)

This Raspberry Upside Down Cake with Lemon Poppyseed Sponge combines the brightness of lemon and poppy seeds with the sweetness of caramelized raspberries. It’s a delightful and easy-to-make dessert perfect for any celebration.

Raspberry Upside Down Cake with Lemon Poppyseed Sponge

Course Dessert

Ingredients
  

Caramelized Raspberry Layer:

  • 2 cups fresh or frozen raspberries
  • ½ cup light brown sugar
  • 2 tbsp coconut oil or dairy-free butter melted

Lemon Poppyseed Sponge:

  • cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tbsp poppy seeds
  • tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup mashed ripe bananas about 2 medium bananas
  • ½ cup dairy-free yogurt
  • ½ cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
  • cup melted coconut oil or vegetable oil
  • 1 tbsp lemon zest
  • 2 tsp vanilla extract

Topping:

  • Powdered sugar for dusting

Instructions
 

Prepare the Caramelized Raspberry Layer:

  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch round cake pan and line the bottom with parchment paper.
  • In a small bowl, mix the light brown sugar and melted coconut oil.
  • Spread the sugar mixture evenly on the bottom of the prepared cake pan.
  • Arrange the raspberries in a single layer over the sugar mixture.

Prepare the Lemon Poppyseed Sponge:

  • In a large bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt.
  • In another bowl, mix the mashed bananas, dairy-free yogurt, buttermilk, melted coconut oil, lemon zest, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined.
  • Pour the batter over the raspberry layer in the cake pan, spreading it evenly.

Bake the Cake:

  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 15 minutes.

Invert and Serve:

  • Run a knife around the edges of the cake to loosen it.
  • Place a serving plate over the cake pan and carefully invert the cake onto the plate.
  • Remove the pan and parchment paper.
  • Dust with powdered sugar before serving.

Notes

  • Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
  • Poppy Seeds: Ensure they are evenly distributed in the batter to avoid clumping.
  • Raspberries: Fresh or frozen raspberries work well; no need to thaw if using frozen.

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