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Raspberry Upside Down Cake with Lemon Poppyseed Sponge

Soft zesty lemon cake studded with poppy seeds baked over a layer of sweet caramelised raspberries. For this recipe, you won’t need any eggs or any dairy, and the best part is it’s super simple to make - perfect for Mother's Day or Easter! 

Raspberry Upside Down Cake with Lemon Poppyseed Sponge

The banana cake comes together in just one bowl starting with mashed bananas, yogurt and buttermilk for that incredibly tender crumb. Using brown sugar and ripe bananas it has a sweet caramel flavour. Each layer is covered with gooey caramel and velvety smooth vanilla buttercream. The cake is finished with a caramel drip topping and chocolate shavings for the perfect cake to celebrate Mothers Day or Easter. 

Egg-free, dairy-free and so easy to make!

Step by Step Instructions

Start by preheating a fan oven to 170 C then line and lightly grease a springform pan. Melt the butter and sugar together and pour this into the bottom of your tin. Arrange the raspberries on top. (I put my springform pan on top of a baking tray lined with foil as the butter can leak slightly from the bottom of the pan and make a mess in the oven!) 

Mix together milk and lemon juice. Once thickened pour into a large mixing bowl and then add in the remaining wet ingredients. Using a sieve, sift in the dry ingredients. Gently mix until JUST combined - there may be some small lumps but that is fine! Overmixing may cause the cake to be dense and not rise. Fold in the poppyseeds.

Pour the batter on top of the raspberries and then bake for 35-40 mins, or until golden and a toothpick inserted into the centre comes out clean and the sponge springs back when touched in the middle. (All ovens are different so if after 35 minutes your cake is still not cooked, carry on baking and check every 5 minutes until cooked)


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