This is a delicious Meyer lemon-almond cake which, like most upside-down cakes, is impressive to behold.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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