A marmalade-like top (or is it bottom?) with overlapping lemon slices is a beautiful part of this scrumptious lemon upside down cake.
3-4 Meyer lemons, sliced into thin 1/8–inch slices and zest of 1 lemon
1/2 cup butter, divided
1/2 cup brown sugar, unpacked
1 1/2 cup flour
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/2 cup white sugar
1/2 cups milk
Melt 3 tbsp. butter in a small saucepan over low heat. Brush some of the melted butter to coat the inside of a round 9-inch baking pan. Set pan aside. Add brown sugar to melted butter, stirring until combined to form a caramel type sauce. Spread in a even layer over the bottom of the prepared baking dish.
Arrange about 25 lemon slices to cover the bottom of the dish. They should be slightly overlapping. Set aside.
Combine flour and baking powder in a small bowl.
In a mixing bowl, cream remaining butter, white sugar, lemon zest and vanilla until creamy. Beat eggs into the mixture using an electric mixer.
Add half the flour, mixing until combined. Add milk while mixing. Add the remaining flour.
Spread batter over the lemon slices in the prepared baking pan.
Bake in a preheated oven at 350 F for 30-35 minutes, removing when golden and a cake tester comes out clean.
Allow to stand for 5 minutes, then invert cake onto a plate. Cool and serve using a sharp knife to slice through the lemon rinds.
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