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Originally shared on the web 02/26/2016

4 small lemons, divided
10 T. butter, divided
3/4 c. light brown sugar, packed
1-1/2 c. all-purpose flour
1-1/2 t. baking powder
1/2 t. salt
3/4 c. sugar
1 t. vanilla extract
2 eggs
1/2 c. milk

With a sharp knife, thinly slice 3 lemons, peel and all. Discard any seeds; set aside. From remaining lemon, grate one teaspoon zest; reserve lemon for another use. In a cast-iron skillet melt 4 tablespoons butter over medium-low heat. Brush bottom and sides of skillet with melted butter. Add brown sugar; stir well and spread evenly in skillet. Arrange lemon slices over the bottom of skillet, slightly overlapping; set aside. Combine flour, baking powder and salt in a bowl. In a separate bowl, beat remaining butter with an electric mixer on medium speed until creamy. Beat in sugar, lemon zest and vanilla until fluffy; beat in eggs, one at a time. Beat in milk and half of flour mixture. Beat in remaining flour mixture. Spread batter evenly over lemon slices in skillet. Transfer skillet to oven. Bake, uncovered, at 350 degrees for 30 to 35 minutes, until golden and center tests done with a toothpick. Cool cake in skillet on a wire rack for 5 minutes. Turn out onto a plate; cut into wedges. Serves 8.