Upside Down Lemon Cake

Ingredients:

• lemons with vanilla in syrup
• 180 g kefir
• 100 g melted butter
• 3 eggs
• 220 g wheat flour
• 3/4 teaspoon baking soda
• grated lemon peel
• 150 g of sugar

Method of preparation:

Ingredients should be at room temperature.

1.  In a bowl, combine the kefir with the melted and slightly cooled butter. Add the eggs, sugar, and lemon zest and whisk.
2. Add the sifted flour and baking soda to the wet ingredients. Mix with a whisk until just combined and smooth.
3. Line a 23 cm springform pan with baking paper. Arrange lemon slices in syrup on the bottom, side by side. Pour the batter over them and smooth out. 
4. Bake at 160ºC for about 30 minutes or longer, or until a skewer inserted into the cake pan comes out clean. Remove the cake from the pan while it's still hot. Use a sharp knife to cut off the 'hill' (the cake will rise with it, but we won't need it), then prick the cake itself with a skewer. Gently pour the remaining lemon syrup over the hot cake (reserving about 2 tablespoons of syrup), leave to cool and soak in.
5. Once the cake has cooled, place it upside down on a serving plate. Drizzle 2 tablespoons of syrup over the cake to give the fruit a shiny surface.