Description
This Strawberry Lemon Skillet Cake is a cozy, one-pan dessert bursting with fresh strawberries and bright lemon flavor. Sweet, tangy, and tender, it’s perfect for brunch, dessert, or afternoon tea.
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- Zest of 1 large lemon
- 1/4 cup (60ml) fresh lemon juice
- 1 1/2 cups (190g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) whole milk
- 1 1/2 cups (225g) fresh strawberries, hulled and quartered
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch oven-safe skillet.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla, lemon zest, and lemon juice.
- Whisk together flour, baking powder, and salt; gradually fold into wet mixture, alternating with milk.
- Toss strawberries in flour, then fold into batter gently.
- Pour batter into skillet and smooth top.
- Bake 40–45 minutes until toothpick comes out clean.
- Cool slightly, then dust with powdered sugar and serve.
Notes
Bring eggs and butter to room temperature for fluffier texture. Do not overmix after adding flour. Toss strawberries in flour to prevent sinking. Store at room temperature for 2 days, refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg