Ryan and I were at the grocery store today browsing through the produce section when I laid my eyes on some meyer lemon beauts! They were perfectly ripe with that gorgeous creamy yellow skin. If you haven’t had a meyer lemon you need to try one…especially if you like lemons. They have that awesome citrus flavor but are a more mild sweet lemon. Almost like a tart orange. What can I say, my mouth waters just writing about it!
So after my purchase I was debating what to do with my lemons, when I remembered a cake recipe from the Whole Living magazine. You can’t help but be sucked into that magazine with all of their beautiful pictures. This recipe intrigued me because it used thin slices of whole meyer lemons and no flour. I know, cake without flour?! That’s what I thought too. Instead of flour you food process whole almonds. The almonds give it a really nice “bready” taste, but pack this treat with more protein and nutrients than white flour would be able to do. You know that feeling you get after eating a piece of super sweet and rich cheese cake or chocolate cake? Yeah, you don’t get that with this cake. It satisfies your sweet tooth without leaving you feeling like a slug. Ha!
This meyer lemon upside-down cake is quick and easy to follow. You can access it by clicking here. I love that it has such limited ingredients. I’m a firm believer that less is more when you are working with fresh wholesome ingredients. This lemony cake is perfect for a snack, dessert, brunch, or as a side to a nice cup of warm tea. Plus, it is so pretty to have out if you are planning a brunch get together. You can see all of the glossy lemon slices layered on top of each other. It is quite a cake masterpiece if you ask me. I actually used a 9-inch spring form pan instead of an 8-inch round cake pan to bake it in. It worked perfect to flip it out onto a plate. I did have to put a sheet under it while it was cooking in the oven to catch any sweet lemony drips that leaked out.
The almonds in this cake give it a whole different texture when compared to regular cakes. Plus, you have that subtle sweetness from them, which goes perfectly with the sweet and tangy lemons on top. This cake will for sure be a repeat in our house. I’m looking forward to having Ryan’s family members who are gluten sensitive to try it as well! Nothing like finding a good gluten free recipe that everyone can enjoy.
There is something to be said about citrus fruits in the wintertime. They have a bright cheeriness to them that makes you feel good, even if it is chilly and gray outside. Let us know what you think of these lemons if you come across them at the grocery store. They are perfect in this almond cake treat!
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