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Lemon Custard Skillet Cake

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  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 12
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Welcome spring with this gooey cast-iron skillet cake topped with fresh berries, whipped cream and a sprinkle of icing sugar.
Created May 29, 2018
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  • 1 box Betty Crocker™ Super Moist™ golden cake mix
  • 1/2 cup butter, melted
  • 2 eggs

  • 1 1/2 cups sugar
  • 3/4 cup butter, softened
  • 1 package (250 g) cream cheese, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • Grated peel from 1 lemon
  • Icing sugar
  • Lemon slice, if desired


  • 1
    Heat oven to 350°F.
  • 2
    In medium bowl, stir together Crust ingredients with spoon until are well blended. Spread mixture in bottom of 12-inch cast-iron skillet.
  • 3
    In 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.
  • 4
    Bake 45 to 50 minutes or until top is light golden brown and centre has only a slight wobble when skillet is moved. Cool completely in skillet on cooling rack, about 45 minutes.
  • 5
    Top cake with whipped cream and raspberries. Sprinkle lightly with icing sugar. Garnish with lemon slice. Serve cake from skillet. Transfer any remaining cake to a plate; cover with plastic wrap and refrigerate.

Expert Tips

  • Tip 1
    The middle of the cake should have a slight jiggle when you remove it from the oven. Be careful not to overbake this cake. It will continue to bake a little even after it is removed from the oven.
  • Tip 2
    Change up the berries! Blackberries, blueberries and strawberries all go well with the flavour of this cake, so pick your favourite.

Nutrition Information

No nutrition information available for this recipe
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