Lemon Custard Skillet Cake

Steps

• 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.