Delight your taste buds with this Meyer Lemon Upside-Down Cake, a zesty and nutty dessert that combines the tang of Meyer lemons with the rich flavor of toasted almonds. This light and airy cake is made with a touch of honey and egg whites for a perfectly balanced treat. It’s a showstopper of a dessert, ideal for any occasion or as a refreshing end to a meal.
Meyer Lemon Upside-Down Cake
Course: DessertCuisine: Mediterranean-inspiredServings
8
servingsPrep time
15
minutesCooking time
30
minutesCalories
280
kcalA light and tangy upside-down cake made with sweet Meyer lemons, offering a perfect balance of citrus and caramelized flavors.
Ingredients
2 tablespoons softened unsalted butter
1/4 cup light brown sugar
2 Meyer lemons, thinly sliced
1 1/2 cups toasted whole almonds
1/2 teaspoon baking soda
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1/2 teaspoon kosher salt
4 large egg yolks
1/3 cup honey
4 large egg whites
Directions
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with the softened butter. Sprinkle the light brown sugar evenly over the bottom of the pan. Arrange the thinly sliced Meyer lemons in a single layer over the sugar.
- Process the almonds: In a food processor, pulse the toasted almonds until finely ground, resembling almond flour. Transfer to a bowl and stir in the baking soda and kosher salt.
- Mix the wet ingredients: In a separate bowl, whisk together the egg yolks and honey until smooth. Gradually add the ground almond mixture, stirring until fully combined.
- Beat the egg whites: In another bowl, use an electric mixer to beat the egg whites until stiff peaks form. Gently fold the egg whites into the almond mixture in batches, being careful not to deflate the batter.
- Bake the cake: Pour the batter over the arranged Meyer lemons in the cake pan, spreading it evenly. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Cool and invert: Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Gently remove the pan to reveal the beautiful Meyer lemon slices on top.
Notes
- Nutrition Facts (per serving):
Saturated Fat: 3g
Unsaturated Fat: 9g
Cholesterol: 90mg
Carbs: 30g
Sodium: 160mg
Protein: 8g
Fiber: 3g
This Meyer Lemon Upside-Down Cake is a refreshing twist on a classic dessert, offering a delightful combination of citrusy sweetness and nutty richness. The caramelized Meyer lemons provide a tangy contrast to the light almond cake, making it the perfect dessert to impress your guests or enjoy as a special treat for yourself.
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