Meyer Lemon Upside-Down Cake

Whole Living, January/February 2011
  • Yield Serves 8
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  • 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


  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. 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. 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. 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.

Recipe Reviews

Reviews (5)

  • 1_lemon_st 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.

  • cjallasia 10 Aug, 2011

    i e-mailed martha stewart living and they stand behind this recipe saying that it is a flourless cake. i'm going to try to make it this week, will let you know how it turns out!

  • cjallasia 9 Aug, 2011

    has anyone tried this recipe, I too am concerned about the lack of flour. It doesn't seem as though 1 1/2 cup of ground almonds and some eggs is enough to make an entire cake. HELP, where is the recipe master?

  • pkruffin03 3 Aug, 2011

    I don't see flour in this recipe, is this a flourless cake?

  • poillon1 21 Feb, 2011

    This could easily be adapted to many diet by changing honey to Blue Agave, and brown sugar to the Splenda brown sugar!