Name: Lemon Strawberry Skillet Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ cup all-purpose flour; ½ cup yellow cornmeal; ½ tsp salt; ¾ teaspoon baking soda; ¾ teaspoon baking powder; 3/4 cup unsalted butter, softened, plus more for greasing the skillet; 1 1/2 cups granulated sugar; Zest of one lemon; 1 tablespoon lemon juice; 2 large eggs (room temperature); ⅓ cup sour cream; 2 tsp vanilla extract; 2 cups fresh strawberries, sliced thinly; 2 tablespoons coarse (turbinado) sugar, for topping; Optional: more fresh strawberries for topping

Description

A delicious lemony cake topped with fresh strawberries, perfect for any occasion.

Ingredients

Scale

1 ½ cup all-purpose flour
½ cup yellow cornmeal
½ tsp salt
¾ teaspoon baking soda
¾ teaspoon baking powder
3/4 cup unsalted butter, softened, plus more for greasing the skillet
1 1/2 cups granulated sugar
Zest of one lemon
1 tablespoon lemon juice
2 large eggs (room temperature)
⅓ cup sour cream
2 tsp vanilla extract
2 cups fresh strawberries, sliced thinly
2 tablespoons coarse (turbinado) sugar, for topping
Optional: more fresh strawberries for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350˚F and grease an 11″ cast iron skillet generously with butter (make sure to get the sides as well).
In a medium bowl, whisk together the flour, cornmeal, salt, baking soda and baking powder.
In a separate large bowl, cream the butter, sugar and lemon zest with an electric mixer until light and fluffy, about 2 minutes. Add in the eggs one at a time, mixing thoroughly between each addition.
Add in the sour cream, lemon juice and vanilla and mix until incorporated.
Add the dry ingredients in two batches, stirring with a spatula just until no flour streaks remain (don’t overmix).
Pour the batter into the skillet and smooth into an even layer. Top with sliced strawberries and sprinkle with coarse sugar.
Bake for 42-45 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool for 20 minutes before slicing.
Optional: Top with more macerated strawberries. Toss another 1 cup of sliced strawberries with 1 tbsp sugar and juice from half of a small lemon. Let the strawberries sit while the cake cools, then spoon over the cake just before slicing, or spoon over each individual slice. Dust some powdered sugar on top, or enjoy with vanilla ice cream or whipped cream.

Notes

For extra flavor, consider adding a bit of lemon zest to the macerated strawberries.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 150mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg