For The Topping, Put The Butter In A 10″ Cast-Iron Skillet And Place Over Medium-Low Heat To Melt.
Remove The Pan From The Heat, And Stir In The Brown Sugar.
Spread Out The Butter And Sugar Mixture In The Bottom Of The Pan.
Drain The Pineapple Slices, And Place Them In An Artistic Fashion On Top.
If You Have Extra Slices, You Can Slice Them In Half Or Into Chunks And Arrange Around Or Inside The Whole Slices.
If Desired, Place A Cherry In The Center Of Each Pineapple Slice.
For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
Sift The Flour, Baking Powder, And Salt Into A Small Bowl And Set Aside.
Place The Butter And ½ Cup Of The Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Creamy, 1 Minute.
Add The Egg Yolks, Lemon Zest, Lemon Juice, And Vanilla And Blend Until Smooth.
In A Small Bowl, Stir Together The Sour Cream And Pineapple Juice.
Beginning And Ending With The Flour Mixture, Alternately Add The Flour And Sour Cream To The Batter, Blending Only Enough To Combine.
The Batter Will Be Thick.
Place The Egg Whites In A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Soft Peaks Form, 2 Minutes.
Add The Remaining ¼ Cup Sugar, Gradually, While Beating On High Speed Until Stiff Peaks Form, 1 To 2 Minutes More.
Fold The Egg Whites Into The Batter.
Carefully Pour The Batter Over The Pineapple Slices, And Place The Pan In The Oven.
Bake Until The Cake Is Golden Brown And Firm To The Touch, 25 To 30 Minutes.
Remove The Cake From The Oven, And Let It Cool In The Pan For 10 Minutes.
Run A Knife Around The Edges Of The Pan, Invert The Pan Onto A Large Platter, And Serve Warm.
