Upside Down Lemon Olive Oil Cake with Rosemary Honey

1. Preheat oven to 350 F. Line a 9-inch round cake pan with parchment paper, and spray with oil or grease generously. Lay the lemon slices down in a spiral.
3. Prepare the honey rosemary caramel sauce by melting the 6 tbsp butter in a small saucepan. Turn the heat to high, and add the honey, 1/4 cup granulated sugar, and rosemary sprigs. Bring to a boil, and cook for about 3 minutes until frothy and caramelized. Remove the rosemary with tongs and discard, and immediately pour the caramel mixture over the lemons, covering everything evenly.
4. In a medium bowl, mix together flour, baking powder, cinnamon, ginger, and salt.
5. In a separate medium bowl, mix together olive oil, sugar, brown sugar, eggs, vanilla, and milk. 
6. Mix your wet mixture into your flour mixture until evenly combined. If your batter feels very thick, add a little more milk, if needed. Spread the batter evenly over the lemons.
7. Transfer to the oven and bake for 40-50 minutes or until the top springs back when lightly touched and is golden brown. Let cool for 10 minutes, and then loosen edges with a paring knife. Place a plate on top of the cake, and invert them both at the same time. Serve warm or at room temperature! Optional: dust with powdered sugar.