Lemon Upside Down Cake

This cake is a nice blend of tart and sweet. Make it once and I’m sure you’ll make it again. Serve it on it’s own, with vanilla ice cream or with whipping cream.

Serves 6-8

3/4 cup soft butter, divided
3/4 cup brown sugar
2 lemons, seeded and thinly sliced
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoons salt
3/4 cup milk

Preheat oven to 350° F.

Butter a 8 inch square pan.

Melt 1/4 cup butter in a small saucepan then mix in the brown sugar. Pour into bottom of prepared pan. Arrange lemons on the top of brown sugar mixture.

In a bowl beat 1/2 cup butter with 1 cup of sugar. Add eggs and beat until fluffy. Beat in Vanilla. In a bowl add flour, baking powder and salt. Mix together. Spoon flour and milk into butter mixture. Mix to combine. Then spoon over lemons. Cook 30 – 35 minutes or until tester comes out clean.