Lemon upside-down cake

Name: Lemon upside-down cake
Ingredients: 4 small lemons (about 4 ounces each); 1/2 cup plus 2 tablespoons butter, divided; 3/4 cup packed light brown sugar; 1 1/2 cups flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 vanilla bean, split; 3/4 cup sugar; 2 eggs; 1/2 cup milk

Lemon upside-down cake was pinched from <a href="http://recipes.latimes.com/recipe-lemon-upside-down-cake/" target="_blank">recipes.latimes.com.</a>

"Piled high in a big bowl on the kitchen counter, flamboyantly yellow lemons are usually eye-catching accidental still-life artworks this time of year. Their pure, primary colors and shapes warm the room. But this season, after the citrus-freezing weather, lemons ... Read more..."

INGREDIENTS

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4 small lemons (about 4 ounces each)

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1/2 cup plus 2 tablespoons butter, divided

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3/4 cup packed light brown sugar

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1 1/2 cups flour

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1 1/2 teaspoons baking powder

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1/2 teaspoon salt

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1 vanilla bean, split

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3/4 cup sugar

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2 eggs

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1/2 cup milk

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