Lemon Custard Skillet Cake

Blogger Heather Baird of SprinkleBakes brings the flavors of spring to this creamy, cast-iron skillet cake.

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



box Betty Crocker™ SuperMoist™ yellow cake mix
cup butter, melted


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


cup whipped topping or whipped cream
Fresh raspberries
Powdered sugar
Lemon slice, if desired

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

Expert Tips

The middle of the cake should have a slight jiggle when you remove it from the oven. Be careful not to overbake this cake. It will continue to bake a little even after it is removed from the oven.

Change up the berries! Blackberries, blueberries and strawberries all go well with the flavor of this cake, so pick your favorite.