The Meyer Lemon tree in my garden surprised me this year with a bumper crop of huge lemons! Each lemon easily yielded a half cup of juice, sometimes more. We love upside down cakes in our house so I knew this cake would be not only be delicious, but colorful as well. A cast iron skillet is perfect vessel for the cake since it be used stove top for melting the butter and sugar, arranging the lemons and then once the batter is added can be place directly in the oven.
If using the lemon leaves for decoration, make sure they come from an organic tree where no pesticides have been used. Meyer lemons are sweeter, less acidic and have a smoother skin than conventional lemons.
Meyer Lemon Upside Cake
- 4 Meyer Lemons (conventional lemons may be substituted)
- 1/2 cup unsalted butter, plus 2 tablespoons, divided, 1-1/4 sticks total
- 3/4 cup packed light brown sugar
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 3/4 cup sugar
- 2 eggs
- 1/2 cup whole milk