Lemon Custard Skillet Cake

By Heather Baird
Created January 10, 2017
Lemon lovers, this gooey skillet cake will make your dreams come true. MORE+ LESS-
Lemon Custard Skillet Cake

My cast iron skillet is one of the most relied-upon kitchen tools in my entire cooking arsenal. I use it for making cornbread, searing steaks and baking up beautifully puffed Dutch baby pancakes. Its virtues are countless. I’ve even used it as a doorstop once or twice! It is truly utilitarian in all manner of speaking; in fact, a friend once used hers as a boat anchor. But that’s another story entirely. 

This cake bakes up beautifully in a 12-inch skillet. Its edges turn golden and slightly more firm than its glorious gooey middle. Its texture is dense but creamy, like cheesecake-meets-custard-meets-gooey butter cake. I like to serve this with plenty of whipped cream and berries, and there’s no question that a sprinkling of confectioners’ sugar on top is in order. If you don’t mind sharing from the same pan, put this cake on the table with as many spoons as you have guests and let everyone dig in. It’s a skillet cake free-for-all! And there’s no shame in starting at the gooey center and eating your way out to the golden edges. It’s so easy to make, and if you don’t have a 12-inch cast iron skillet, you can bake it in an 11x9-inch casserole. Here’s how to make it!

Step 1:

First thing, preheat your oven to 350°F. The crust is made with a box of Betty Crocker® SuperMoist® yellow cake mix, two eggs and 1 stick (1/2 cup) of butter, melted.


Step 2:

Combine cake mix, melted butter and two eggs in a medium bowl. Stir together with a spoon until all ingredients are well incorporated.

mixing ingredients

Step 3:

Pour the crust mixture into a 12-inch cast iron skillet.

spreading ingredients in cast iron skillet

Step 4:

Spread the mixture into the bottom of a 12-inch cast iron skillet. Set aside.

spreading ingredients in pan

Step 5:

In a medium bowl combine the sugar, butter and cream cheese.

topping ingredients

Step 6:

Mix until well combined with an electric hand mixer on high speed. Add the eggs 1 at a time; mix well after each addition.

blending topping ingredients

Step 7:

Mix in the lemon extract and lemon zest.

zesting lemon

Step 8:

Add flour and milk alternately, beginning and ending with the flour.

mixing in dry ingredients

Step 9:

Mix in sweetened condensed milk until just combined.

adding sweetened condensed milk

Step 10:

Pour batter on top of the crust in the cast iron skillet.

pouring in skillet

Step 11:

Bake for 45-50 minutes, or until the cake is lightly golden on top and the center has only a slight wobble when the pan is moved. Allow the cake to cool completely in the pan.

baked cake in skillet

Step 12:

Top the cake with whipped cream and berries. Lightly sprinkle entire cake with powdered sugar. Garnish with a lemon slice, if desired.

skillet topped with berries

Serve the cake from the skillet. Transfer leftovers to a plate and cover with plastic wrap; store in the refrigerator.

Lemon Custard Skillet Cake