Upside-down lemon, maple, and vanilla cake with lemon-maple butter from Ottolenghi Test Kitchen - Shelf Love (page 218) by Yotam Ottolenghi and Noor Murad

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Notes about this recipe

  • Gilbatron on May 12, 2026

    Tastewise it's great, but the lemon slices aren't great to eat and can make it hard to cut the cake. Next time, I'll make 8 cuts lengthwise from tip to bottom of the lemon before slicing. Should make it easier to eat. The piping is entirely unnecessary. You can use a ladle instead.

  • Silver.bird22 on January 27, 2026

    Read the recipe through first - this is a steamed cake! Yummy, but a little fussy (so many fussy recipes in this pandemic lockdown book!). Added 1 tablespoon lemon juice to batter. Would make again, but might quarter lemon slices because they're a bit hard to cut and chew.

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