Lemon Upside Down Cake

From los angeles times test kitchen's best of 2007. May be served with a lightly sweetened whipped cream, if desired

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 a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted.

Brush the sides of skillet with a little of the melted butter.

Add the brown sugar , stir until it is moistened with the butter and spread it into an even layer.

Arrange the lemon slices , slightly overlapping , to cover the bottom of the skillet.

Set aside.

Heat the oven to 350 degrees.

Combine the flour , baking powder and salt in a bowl and set aside.

Cut the remaining 6 tablespoons butter into a mixing bowl.

Scrape the seeds from the vanilla bean with the point of a knife onto the butter.

Using an electric mixer , beat the butter , scraping down the sides of the bowl , until creamy.

Add the sugar and grated lemon peel and bea.

lemons, butter, light brown sugar, flour, baking powder, salt, vanilla bean, sugar, eggs, milk