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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 salt
4 large egg yolks
1/3 cup honey
4 large egg whites
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.
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.
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.
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.