Lemon Upside-Down Cake

Gooseberry Patch’s The Harvest Table (contributed by: Tiffany Brinkley, Broomfield, CO)

3/4 c butter, softened and divided
3/4 c plus 2 Tbsp brown sugar, packed
2 Meyer lemons, unpeeled, thinly sliced and seeds removed
1-1/2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 c sugar
1 tsp vanilla
2 eggs, separated
3/4 c. milk
1/4 tsp cream of tarter
Optional: whipped cream (whipped cream is NEVER optional to me, lol)

Melt 1/4 cup butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar until dissolved; remove from heat. Arrange lemon slices in skillet over brown sugar mixture; set aside. In a bowl, mix flour, baking powder and salt. In a separate large bowl, with an electric mixer on low speed, beat remaining butter and sugar until fluffy. Beat in vanilla and egg yolks, one at a time. Beat in flour mixture alternately with milk, set aside. In a separate bowl, with an electric mixer on high speed, beat egg whites and cream of tarter until stiff peaks form. Fold egg white mixture into batter. Spoon batter into skillet. Bake at 350°F for 30 minutes, or until a toothpick inserted in center tests clean. Let cake cool in skillet for 15 minutes. Top skillet with cake plate and turn cake out of skillet. Serve warm or at room temperature; garnish with whipped cream, if desired. Serves 8.