Straddling the line between elegant and down-home, this skillet cake is full of lemon flavor, and is topped with even more slices of the bright fruit. They're sweet, tart, and slightly chewy, and pair wonderfully with dollops of fresh whipped cream. It's also simpler than we thought to caramelize fruit for a cake, though it'll wind up looking like you spent far more time on it. And if you have leftover lemons (which you most likely will), caramelize them all at once and save slices to serve over ice cream. Delish.
Why this recipe works:
- Caramelized Meyer lemons are a thing of beauty, and they lend a warmth and depth of citrus we've never tasted before. You'll be putting them on everything after trying this recipe.
- A cast-iron skillet isn't a baker's first choice when making a cake, but its size and weight bake up a large cake, perfect for sharing, with a toasty crust. Use the pan for slicing, serving, and storage. Simple.
Reprinted with permission from the publisher Houghton Mifflin Harcourt from Seriously Delish by Jessica Merchant. Photographs by Jessica Merchant. Copyright 2014.
- Yield:Serves 6
- Active time: 30 minutes
- Total time:1 hour 30 minutes, including cooling
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- Zest of 4 lemons
- 3⁄4 cup extra-virgin olive oil
- 1⁄3 cup milk
- Caramelized Meyer Lemons:
- 1 tablespoon extra-virgin olive oil
- 2 Meyer lemons, thinly sliced
- 1⁄4 teaspoon salt
- 2 tablespoons light brown sugar
- Whipped cream, for serving
Preheat the oven to 375oF. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the eggs and granulated sugar until combined. Add the lemon zest and olive oil and mix until combined. Add the dry ingredients to the wet and stir to mix. Add the milk and mix until the batter comes together.
Pour the batter into a 12-inch cast-iron skillet. Bake until the cake is golden and set on top, 30 to 35 minutes. When finished, remove the skillet from the oven and let the cake cool for 30 minutes.
For the Meyer lemons, heat a skillet over low heat and add the olive oil. Add the lemons and salt and toss to coat. Cover and cook for 10 minutes, stirring once or twice during the cooking time to ensure the lemons don’t burn. Remove the lid and stir in the brown sugar. Cover and cook for 5 to 10 more minutes. Add the lemons to the top of the cake for garnish and serve with the whipped cream.