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.

Prep: 20 min | Bake: 50 min | Yield: 12 servings

Ingredients

Crust

• 1 (18.25 ounce) box Betty Crocker™ SuperMoist™ yellow cake mix*
• 1/2 cup butter, melted
• 2 eggs

Filling

• 1 1/2 cups granulated sugar
• 3/4 cup butter, softened
• 1 (8 ounce) package 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

Instructions

1. Heat oven to 350 degrees F.
2. In a 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.
4. Add eggs 1 at a time, beating well after each addition.
5. Beat in extract and peel.
6. Alternately beat in flour and milk, beginning and ending with flour, until well incorporated.
7. Add sweetened condensed milk; beat just until combined. Pour batter over crust in skillet.
8. Bake for 45 to 50 minutes or until top is light golden brown and center has only a slight wobble when skillet is moved.
9. Cool completely in skillet on cooling rack, about 45 minutes.
10. Top cake with whipped cream and raspberries. Sprinkle lightly with powdered sugar. Garnish with lemon slice. Serve cake from skillet.
11. Transfer any remaining cake to a plate; cover with plastic wrap and refrigerate.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

The middle of the cake should have a slight jiggle when you remove it from the oven. Be careful not to over-bake 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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens
Recipe by Heather Baird.