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Backyard Citrus Upside-Down Cake

Name: Backyard Citrus Upside-Down Cake
Ingredients: 1 stick (113g) unsalted butter; ½ cup (100g) plus 2 tablespoons sugar; 2 large unwaxed lemons, ends trimmed, then halved, seeded, and sliced ⅛ inch thick; 2½ cups (313g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 2 large eggs; 1 cup (236ml) olive oil; 1 cup (227g) full-fat plain Greek yogurt; 1 cup (200g) sugar; 1 stick (113g) unsalted butter½ cup (100g) plus 2 tablespoons sugar2 large unwaxed lemons, ends trimmed, then halved, seeded, and sliced ⅛ inch thick; 2½ cups (313g) all-purpose flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon kosher salt2 large eggs1 cup (236ml) olive oil1 cup (227g) full-fat plain Greek yogurt1 cup (200g) sugar

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1 stick (113g) unsalted butter
½ cup (100g) plus 2 tablespoons sugar
2 large unwaxed lemons, ends trimmed, then halved, seeded, and sliced ⅛ inch thick
2½ cups (313g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1 cup (236ml) olive oil
1 cup (227g) full-fat plain Greek yogurt
1 cup (200g) sugar
1 stick (113g) unsalted butter½ cup (100g) plus 2 tablespoons sugar2 large unwaxed lemons, ends trimmed, then halved, seeded, and sliced ⅛ inch thick
2½ cups (313g) all-purpose flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon kosher salt2 large eggs1 cup (236ml) olive oil1 cup (227g) full-fat plain Greek yogurt1 cup (200g) sugar