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["Make sure there is a rack in the middle of the oven & preheat oven to 350 degrees F.", "Trim ends from lemons & cut into slices 1/8"" to 1/4"" thick, discarding any seeds.", "In an ovenproof, nonstick 10"" skillet over medium heat, melt unsalted butter with the brown sugar.", "Add lemon slices & increase heat to high. Boil & stir for 1 minute.", "Remove skillet from heat & arrainge slices in an attractive pattern in the bottom of the skillet.", "In a medium bowl, whisk together flour, baking powder & salt.", "In a large bowl, using an electric mixer on medium speed, beat the remaining 1/2 cup of butter until light & fluffy.", "Add granulated sugar & zest, again beating until light & fluffy (& scraping down the side of the bowl).", "Add egg yolks & vanilla & beat just until blended, then reduce speed to low & add flour mixture alternately with the milk, scraping down the side of the bowl after each addition. Beat until just blended.", "In a large clean bowl, beat egg whites with clean beaters on medium speed until just foamy, then increase speed to medium-high & add cream of tartar, beating just until egg whites form stiff peaks.", "Add 1/4 of the whites to the batter & fold in using a whisk or rubber spatula ~ Continue to gently fold in the whites, 1/4 at a time, being careful not to overmix.", "Pour batter over lemon slices & gently smooth the top, then bake 45-50 minutes or until top is golden brown & a wooden pick inserted in the center comes out clean.", "Let cool in the pan on wire rack for 10 minutes.", "Loosen edge of cake with a rubber spatula all around, then invert it onto a serving platter, leaving the pan over the cake for 5 minutes.", "Remove pan & serve cake warm, cut into wedges."]
