In the interest of brevity, I didn’t post the recipe for the lemon upside-down cake and I heard about that. So, here it is. It’s a little labor intensive, but so, so, SO worth it!
From Luscious Lemon Desserts by Lori Longbotham
2 lemons (the entire recipe uses about 5)
3/4 C (1-1/2 sticks) unsalted butter at room temp
1/4 C packed light brown sugar
1-1/2 C all purpose flour
2 tsp baking powder
1/4 tsp salt
1 C granulated sugar
3 Tbl finely grated lemon zest
2 large eggs, separated
1/4 tsp vanilla extract (I used 1/2 tsp)
1/2 C milk
1/4 tsp cream of tartar
Preheat the oven to 350 with rack in the center.
Trim the ends off the lemons and slice thinly about 1/8 to 1/4 inch using a mandoline or very sharp knife. Discard any seeds.
Melt 1/4 C of the butter with the brown sugar in a nonstick 10-inch oven-proof skillet over medium heat. Add the lemon slices. (My skillet is 11 inches and worked fine. The cake was just a bit thinner). Increase the heat to high and boil, stirring, for about a minute, Remove the skillet from the head and arrange the lemon slices in an orderly pattern in the bottom of the skillet.
Sift the flour, baking powder and salt together in a medium bowl.
Beat the remaining 1/2 cup of butter with an electric mixer in a large bowl until light and fluffy. Add the granulated sugar and zest and beat, scraping down the sides of the bowl, until light and fluffy. Add the egg yolks and vanilla and beat just until blended. Reduce the mixer speed to low and add the flower mixture, alternating with the milk, scraping down the sides of the bowl after each addition and beating until just blended.
Beat the egg whites with clean beaters on medium speed in a large, clean bowl just until foamy. Add the cream of tartar and increase the speed to medium high and beat just until the egg whites form stiff peaks. Add one quarter of the whites to the batter and fold in using a whisk or rubber spatula. My batter was very thick so the whisk would not have worked. Spatula did great. Continue to fold in the egg whites, one quarter at a time, being careful not to overmix.
Pour the batter over the lemon slices in the skillet and gently smooth the top with a rubber spatula. Bake 45 to 50 minutes until the top is golden brown and a toothpick comes out clean. Let the pan cool on a wire rack for 10 minutes.
Loosen the edges of the cake with a rubber spatula all around, turn it over onto a heat-proof serving platter and leave the pan over the cake for 5 mins. Remove the pan, cut into wedges and serve warm.