This pretty, gluten-free cake is the essence of Meyer lemon season!
After zesting a few of the lemons (to get 1 1/2 tablespoons), slice all of them as thinly as you possibly can. Remove seeds as you go, and don't worry if you can't slice the entire lemon (it gets hard to hold and slice as it gets smaller).
Bake in the preheated 350°F oven until the cake is golden brown, is beginning to crack, and will no longer jiggle when you move the pan -- about 45 minutes.
Yes, of course you can use a lemon other than a Meyer -- though, if you can get your hands on Meyer lemons, you'll appreciate their slightly sweeter taste and much thinner skin!
Bob's Red Mill has great Brown Rice Flour and Almond Meal.
This is not a sponsored post.