Lemon Skillet Cake

What makes a skillet cake different

A skillet cake is baked in a cast iron or oven-safe skillet instead of a cake pan. Cast iron holds heat well, which often gives the cake a golden edge and a tender middle. It is a one-pan dessert, and it can go straight to the table.

You can make a cake in a skillet, as long as the skillet is oven safe and large enough. Cast iron is the usual choice.

Ingredients

This is a simple, classic lemon skillet cake for a 9 to 10 inch skillet.

Cake

• 1 1/2 cups (about 190 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (113 g) unsalted butter, softened, plus more for the skillet
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• Zest of 2 lemons
• 2 tablespoons lemon juice
• 1/2 cup milk or plain yogurt
• 1 teaspoon vanilla extract

Lemon glaze

• 1 cup (about 120 g) powdered sugar
• 2 to 3 tablespoons lemon juice

Equipment

• A 9 to 10 inch cast iron or other oven-safe skillet
• Mixing bowls and a whisk
• A zester or fine grater
• A toothpick or cake tester

If your skillet is larger, the cake will be thinner and bake faster. If it is smaller, the cake will be taller and may need more time.

Step-by-step recipe

1. Heat the oven. Preheat to 350°F (175°C). Grease the skillet well with butter.
2. Mix the dry ingredients. Whisk the flour, baking powder and salt.
3. Cream the butter and sugar. Rub the lemon zest into the sugar with your fingers first to release the oils, then beat with the butter until light and fluffy.
4. Add the eggs. Beat in one at a time, then add the vanilla.
5. Combine. Add the dry ingredients in two or three additions, alternating with the milk and lemon juice. Stir only until combined.
6. Fill the skillet. Spread the batter evenly.
7. Bake. Bake for about 25 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Ovens and skillets vary, so begin checking early.
8. Cool slightly. Let the cake rest in the skillet for about 10 minutes. The skillet stays hot, so use oven mitts.

Lemon glaze or syrup

Whisk the powdered sugar with 2 tablespoons of lemon juice, adding more a little at a time until it pours thickly. Spoon it over the warm cake (it is the lemon-juice version of the two-ingredient icing). A warm cake absorbs some of the glaze and looks slightly translucent, while a cooled cake holds a thicker, white glaze.

For a drizzle-style soak, poke holes in the warm cake with a skewer and brush it with a mix of lemon juice and sugar.

Tips for a good lemon cake

• Use real lemon zest and juice. The zest carries most of the lemon flavor.
• Do not overmix. Overmixed batter can make the cake tough.
• Use room-temperature ingredients. The batter mixes more smoothly.
• Do not overbake. Check early. A cake that is baked a little too long can taste dry.
• Add a glaze or soak. Both add moisture and extra lemon flavor.
• Grease well. A hot cast iron skillet can stick, so grease it generously and run a knife around the edge before serving.

Variations

• Lemon olive oil skillet cake. Replace the butter with a mild olive oil for a tender crumb. Make sure the batter is adjusted to a tested recipe, since the texture changes.
• Lemon coconut skillet cake. Add shredded coconut to the batter or sprinkle it on the glaze.
• Lemon blueberry skillet cake. Fold in a handful of blueberries tossed in a little flour. For a rolled version of the same pairing, see our lemon blueberry roll cake.
• Lower-carb version. Recipes for keto-style lemon skillet cakes usually use almond flour and a sugar substitute. These behave differently from the cake above, so follow a recipe designed for them, such as our keto pineapple coconut cake.
• Mini version. Bake smaller portions in individual skillets and shorten the time.

Serving and storing

Serve warm or at room temperature, with whipped cream, berries or a spoonful of yogurt. Cover and store at room temperature for a day, or refrigerate for longer, particularly if serving with cream. Let the cake come to room temperature before eating.

If you want more lemon, try our Irish lemon cake or lemon polenta pound cake. For other one-pot sweets, you might like our ideas for healthy Dutch oven desserts, or see Instant Pot mini desserts for single-serve treats.

FAQ

What is the difference between lemon cake and lemon drizzle cake?

A lemon cake is any cake flavored with lemon. A lemon drizzle cake is a specific style, usually a loaf or tray cake with a lemon syrup or sugary lemon topping poured over it while warm, giving a moist cake with a crisp sugary top.

What is a Tom Selleck cake?

It is not a type of lemon cake as far as we know, and we could not confirm a single standard recipe, so we would rather not guess. If you came across the name in a recipe, check that source for details.

Can I make cake in a skillet?

Yes. Use an oven-safe skillet, usually cast iron, grease it well, and watch the baking time, which may differ from a regular cake pan.

What is the secret to a good lemon cake?

There is no single secret, but lemon zest rubbed into the sugar, not overmixing, not overbaking, and adding a glaze or syrup are all common habits that help.