From Our Hearts to Your Hands
Lemon Berry Upside Down Cake
NUTRITION · PER SERVING55M COOK
CAL 22%·PRO 26%
CARBS 30G28% OF CAL
6G FIBER20G SUGAR4G OTHER
FAT 31G64% OF CAL
6G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An upside-down cake made with almond flour, layered with mixed berries and a bright lemon flavor. It's a tender, fruity cake with a gooey berry base.
dessertbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on From Our Hearts to Your Hands →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2/3 cup mixed berry, seedless raspberry or blueberry jam
- 1 cup fresh raspberries
- 3/4 cup fresh blueberries (slightly heaping)
- 4 eggs
- 1/2 cup sugar
- 1/3 cup vanilla or lemon Greek yogurt
- 2 teaspoons lemon extract
- 1/4 cup butter, melted
- 3 cups scooped and lightly packed Blue Diamond Almond Flour, Finely Sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
At a glance
PER SERVING · TIME 55M
CAL 22%·PRO 26%
CARBS 30G28% OF CAL
6G FIBER20G SUGAR4G OTHER
FAT 31G64% OF CAL
6G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 55m
- Sodium
- 245mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 363mg
- Calcium
- 136mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 245MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.