Old Fashioned Pineapple Upside-Down Cake

2/3 cup butter
2/3 cup brown sugar, packed
1 can (20oz) pineapple slices
10 maraschino cherries
3/4 cup sugar
2 eggs, seperated
1 tsp. grated lemon peel
1 tsp. lemon juice
1 tsp. vanilla extract
1 1/2 cups flour
1 3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup dairy sour cream

Melt 1/3 cup butter in 10-inch cast iron skillet. Remove from heat. Add brown sugar and stir until blended.
Drain pineapple well, reserving 2 Tbsp. syrup. Arrange pineapple in butter-sugar mixture. Place cherry in center.
Beat remaining 1/3 cup butter with 1/2 cup sugar until fluffy. Beat in egg yolks, lemon peel, juice and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and 2 Tbsp. pineapple syrup. Beat eggwhites to soft peaks. Gradually beat in remaining 1/4 cup sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.
Bake in 350*F oven about 35 minutes until cake tests done. Let stand 10 minutes, then invert onto serving plate.
Serve warm or cold.
Serves 8