LEMON CUSTARD SKILLET CAKE
Welcome spring with this gooey cast-iron skillet cake topped with fresh berries, whipped cream and a sprinkle of powdered sugar.
Provided by Heather Baird
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F.
- In medium bowl, stir together Crust ingredients with spoon until are well blended. Spread mixture in bottom of 12-inch cast-iron skillet.
- In medium bowl, beat sugar, 3/4 cup softened butter and the cream cheese with electric mixer on high speed until well combined. Add eggs 1 at a time, beating well after each addition. Beat in extract and peel. Alternately beat in flour and milk, beginning and ending with flour, until well incorporated. Add condensed milk; beat just until combined. Pour batter over crust in skillet.
- Bake 45 to 50 minutes or until top is light golden brown and center has only a slight wobble when skillet is moved. Cool completely in skillet on cooling rack, about 45 minutes.
- Top cake with whipped cream and raspberries. Sprinkle lightly with powdered sugar. Garnish with lemon slice. Serve cake from skillet. Transfer any remaining cake to a plate; cover with plastic wrap and refrigerate.
Nutrition Facts : ServingSize 1 Serving
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Enzo Foots
[email protected]A true showstopper dessert.
SR Rashidul
[email protected]I would recommend using a higher quality vanilla extract.
Mukta Chowdhury
[email protected]I love how moist this cake stays for days.
Charlie Johnson-bird
[email protected]Easy enough weeknight dessert. Very satisfying.
STEPHEN MWANGANGI
[email protected]Classic and comforting dessert.
Annwell Nyoni
[email protected]Disaster! I think my baking soda was bad, because the cake was so bitter I couldn't eat it.
Rusira Wijerathna
[email protected]Took the cake to a potluck party. It disappeared within minutes. Everyone was asking for the recipe.
Nabulime Fedris
[email protected]The taste was a little bland for my personal preference. I added some lemon zest to try and balance the sweetness.
Saboor Naziri
[email protected]Not as complex flavor-wise as I'd hoped.
Okafor Kelechi
[email protected]Lovely cake! My family loved it! I think next time I will add a dollop of whipped cream on top.
Geraldine Keith
[email protected]Nailed it! Just wanted to say how easy and quick it was to follow the steps in the recipe! It turned out golden brown and delicious. Will try some variations next time, like adding some chopped nuts.
Rhmat ullah
[email protected]Absolutely amazing! Made it for a birthday party and everyone raved about it. The cake was so moist, flavorful, and the lemon custard filling was perfectly tangy and sweet.