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Lemon Custard Skillet Cake

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Heather Baird
Updated Sep 20, 2016
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Welcome spring with this gooey cast-iron skillet cake topped with fresh berries, whipped cream and a sprinkle of powdered sugar.

Lemon Custard Skillet Cake

  • Prep Time 20 min
  • Total 1 hr 55 min
  • Servings 12
  • Ingredients 16
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Ingredients

Crust

Filling

  • 1 1/2 cups sugar
  • 3/4 cup butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 2 eggs
  • 2 teaspoons lemon extract
  • Grated peel from 1 lemon
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1 cup milk
  • 1/4 cup sweetened condensed milk (not evaporated)

Toppings

  • 1 cup whipped topping or whipped cream
  • Fresh raspberries
  • Powdered sugar
  • Lemon slice, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F.
  • Step 
    2
    In medium bowl, stir together Crust ingredients with spoon until are well blended. Spread mixture in bottom of 12-inch cast-iron skillet.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    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

Nutrition Facts are not available for this recipe

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