Lemon Upside-Down Cake

From Los Angeles Times test kitchen director Donna Deane. May be served with a lightly sweetened whipped cream, if desired.

4 small lemons (about 4 ounces each)

Cut 3 of the lemons into one-eighth-inch thick slices. Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use.

Heat 4 tablespoons of the butter in 10-inch cast iron skillet or oven-proof 10-inch saute pan until melted. Brush sides of skillet with a little of the melted butter. Add brown sugar, stir until it is moistened with butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover bottom of skillet. Set aside.

Heat oven to 350 degrees. Combine flour, baking powder and salt in bowl and set aside.

Cut the remaining 6 tablespoons butter into mixing bowl. Scrape seeds from the vanilla bean with the point of a knife onto the butter. Using electric mixer, beat the butter, scraping down sides of the bowl, until creamy. Add sugar and grated lemon peel and beat until light and fluffy. Beat in eggs one at a time.

Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.

Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife.

Serves 8.

Per serving: 498 calories; 5 grams protein; 62 grams carbohydrates; 3 grams fiber; 28 grams fat; 17 grams saturated fat; 122 mg cholesterol; 274 mg sodium.