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Meyer Lemon Upside-Down Cake

  • servings: 8

Ingredients

  • 2 tablespoons softened unsalted butter
  • 1/4 cup light brown sugar
  • 2 Meyer lemons
  • 1 1/2 cups toasted whole almonds
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 large egg yolks
  • 1/3 cup honey
  • 4 large egg whites

Directions

  1. Step 1

    Preheat oven to 350 degrees. Rub bottom and sides of an 8-inch cake pan with 2 tablespoons butter and sprinkle bottom with sugar. Thinly slice lemons and remove seeds. Arrange lemon slices in concentric circles over brown sugar. Set aside.

  2. Step 2

    In a food processor, pulse almonds until finely ground. Add baking soda and salt, and pulse to combine. In a medium bowl, whisk together egg yolks and honey. Stir in almond mixture.

  3. Step 3

    Beat egg whites until doubled in volume (but do not form soft peaks). Gently fold whites into almond mixture until just combined. Transfer batter to prepared cake pan.

  4. Step 4

    Bake until top is deep golden brown and a skewer inserted into middle comes out clean, 30 to 35 minutes. Let cool in pan for 5 minutes. Carefully turn out onto a serving plate. Serve warm or at room temperature. Slice with a serrated knife.

Source
Whole Living, January/February 2011

Reviews (1)

  • 15 Feb, 2013

    I am not sure what I did wrong. It tastes good but it looks like the lemon slices start floating up a little while baking and became buried in the middle of the cake. Mine is not as dramatic looking as the picture.