Meyer lemons are in season and this cake is the perfect way to make them shine! The Meyer lemon is a cross between a true lemon and a mandarin orange. It is thinner and smoother skinned with a distinctive taste. In this cake, thinly-sliced Meyer lemon slices (use a mandoline) are arranged in a concentric pattern in a caramel base. The zest of 2 more Meyer lemons goes into the batter to add another layer of citrus flavor. The cake, inspired by a polenta cake from pastry chef Hannah Buoye of A16 Rockridge in Oakland, CA, is a dense, moist dessert as pretty as it is delicious. It has a really nice crumb and a bit of a crunch from the cornmeal. As the lemon slices bake, they absorb the butter and the brown sugar from the caramel base and turn into a marmalade-like consistency and taste. If you are a lemon lover, this cake is for you! The caramelized lemon slices will require a serrated knife to cut into. Let the cake cool 2 hours before taking it out of the pan.