Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 3/4 cup fine cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk (any kind but skim)
  • 1 ½ teaspoons vanilla extract
  • 3/4 cup butter (softened, divided)
  • 3/4 cup packed light brown sugar
  • 2 large Meyer lemons (sliced and seeds removed)
  • 2 large Meyer lemons (zested)
  • 1 cup granulated sugar
  • 2 large eggs (at room temperature)
  • Freshly whipped cream (for serving)

Instruction

  • Move oven rack to middle position, and preheat oven to 350°. Spray inside of a 9-in. springform pan with nonstick cooking spray. Cut a 12-inch circle out of parchment paper and snugly line pan with it. Spray parchment with nonstick cooking spray; set aside.
  • In a medium bowl whisk together flour, cornmeal, baking powder, and salt; set aside. In small bowl combine milk and vanilla; set aside.
  • In a small saucepan bring ¼ cup butter and brown sugar to a boil over medium heat, stirring often. Spread mixture evenly into bottom of prepared pan.
  • Place a lemon slice in center of butter mixture in springform pan. Arrange remaining lemon slices in overlapping circles that fill pan (each slice will overlap by about half). Press pleats of parchment so it lays flat against pan.
  • In bowl of stand mixer beat remaining ½ cup butter on medium speed for 30 seconds, then increase speed to high and beat until fluffy and pale in color; 3-4 minutes. Reduce speed to medium and add eggs, 1 at a time, scraping sides of bowl as needed. Increase speed to high and beat for 1 minute
  • Add a third of flour mixture to butter mixture and mix on low speed; scrape down sides of bowl. Mix in half of milk mixture. Repeat to incorporate remaining ingredients, ending with flour mixture. Evenly spread batter in springform pan using an offset spatula. Bake until cake is well-browned, and cake springs back in center when lightly pressed, 50-55 minutes.
  • Cool cake in pan on a wire rack at least 2 hours. Run a thin knife or offset spatula between parchment and pan; release rim. Invert cake onto a plate or cake stand. Remove parchment and cut cake into slices. Serve with freshly whipped cream (optional).