Lemon Custard Skillet Cake
Heather Baird
Updated Sep 20, 2016
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
Ingredients
Crust
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/2 cup butter, melted
- 2 eggs
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
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Step1Heat oven to 350°F.
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Step2In medium bowl, stir together Crust ingredients with spoon until are well blended. Spread mixture in bottom of 12-inch cast-iron skillet.
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Step3In 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.
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Step4Bake 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.
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Step5Top 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
Tips from the Betty Crocker Kitchens
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