Saturday, May 17, 2014

Lemon Custard Skillet Cake

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!


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.

mixing ingredients


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

spreading ingredients in cast iron skillet


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

spreading ingredients in pan


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

topping ingredients


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

blending topping ingredients


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

zesting lemon


Mix in the lemon extract and lemon zest.

mixing in dry ingredients


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

adding sweetened condensed milk


Mix in sweetened condensed milk until just combined.

pouring in skillet


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

baked cake in skillet


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.

skillet topped with berries


Top the cake with whipped cream and berries. Lightly sprinkle entire cake with powdered sugar. Garnish with a lemon slice, if desired.
Serve the cake from the skillet. Transfer leftovers to a plate and cover with plastic wrap; store in the refrigerator.Lemon Custard Skillet Cake
Prep Time:
20 min

Total Time:
1 hr 55 min



  • Crust

    • 1box Betty Crocker™ SuperMoist™ yellow cake mix
    • 1/2cup butter, melted
    • 2eggs
  • Filling

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

    • 1cup whipped topping or whipped cream
    • Fresh raspberries
    • Powdered sugar
    • Lemon slice, if desired


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