Ingredients

• 1 1/2 sticks butter, softened
• 3/4 cup plus 2 tbsp light brown sugar
• 2 Meyer lemons, sliced paper-thin crosswise, seeds discarded
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup sugar
• 1 tsp vanilla extract
• 2 large eggs, separated
• 3/4 cup whole milk
• 2 tsp Meyer lemon zest
• 2 tsp Meyer lemon juice
• 1/4 tsp cream of tartar

Instructions

• Preheat the oven to 350F.
• Set a 9-inch nonstick cake pan over moderate heat. Melt 4 tablespoons of the butter and stir in the brown sugar until dissolved, about 1 minute. Remove from the heat. Arrange the lemon slices in the melted brown sugar.
• In a medium bowl, whisk the flour with the baking powder and salt.
• In the bowl of a stand mixer fitted with paddle attachment, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the vanilla, lemon zest & lemon juice then add the egg yolks, one at a time.
• At low speed, beat in the dry ingredients in 3 batches, alternating with the milk.
• In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks form. Fold one-third of the beaten whites into the batter, then fold in the rest.
• Scrape the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Let cool in the pan for about 20 minutes, then invert it onto a plate. Serve warm or at room temperature.