We haven’t tired of using our Meyer lemon crop, so I hope that you haven’t either! This recipe is a reminder of my Mother’s favorite cake, Piineapple Upside Down Cake, and is made the same way. We voted it a keeper, so I am passing the recipe along, wishing there was a way to taste it online! Very easy to make in Old Faithful iron skillet, and oh, so delicious with a cup of coffee or a glass of cold milk.
Lemon Upside Down Cake Adapted from LA times test kitchen recipe
4 Meyer lemons
1 1/4 sticks (6 Tablespoons) butter, divided
3/4 cup packed light brown sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 vanilla bean, split
3/4 cup sugar
1/2 cup milk
Cut 3 of the lemons into very thin slices, removing seeds. You will have about 30 lemon slices .Zest 1 teaspoon lemon peel from the remaining lemon. Put zest into small container and save for batter, save the rest of the lemon to use later.
Melt 4 tablespoons of the butter in a 10-inch cast iron skillet. Use the butter wrapper to wipe the sides of the skillet! Add the brown sugar, mix with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside.
Heat oven to 350 degrees. Combine flour, baking powder and salt in a bowl.
Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape seeds from the vanilla bean with the point of a knife onto butter. Using an electric mixer, beat the butter untiil creamy. Add sugar and lemon zest and beat until light and fluffy. Beat in eggs one at a time. Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.
Spread the batter over the lemons in the skillet to cover evenly. Bake 35 minutes, or until the cake is golden and tests done. Let stand 5 minutes, then invert the skillet onto a platter. Slice into wedges with a sharp knife. Best served warm!