Fennel Upside-Down Cake

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Fennel:

1/2 cup sugar

2 small or 1 large bulbs fennel, halved and sliced into 1/8-inch half moons 

1/8 teaspoon kosher salt 

1 tablespoon lemon juice

Cake:

1 cup flour

1/2 cup sugar 

1/4 teaspoon baking powder 

1/4 teaspoon baking soda 

1/4 teaspoon fine salt 

1/2 cup milk, room temperature 

2 eggs, room temperature 

2/3 cup extra-virgin olive oil, plus 1 teaspoon for greasing pan

1 teaspoon lemon zest

1/4 teaspoon fennel pollen or ground fennel seed 

Sauce:

1/3 cup seedless raspberry jam

1 tablespoon lemon juice. 

Fennel fronds, for garnish