Basic Skillet Cake Recipes

BASIC SKILLET CAKE

Basic Skillet Cake image

This recipe was given to me by a friend years ago and she told me she used it for her strawberry shortcake. It is absolutely heavenly and my niece loves to eat it plain. It is just a good basic recipe--only your imagination limits what you can do with it. It is just a good ole southern recipe and super simple. Awesome with fresh strawberries.

Provided by coppercat

Categories Desserts Cakes Yellow Cake Recipes

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

½ cup butter
1 cup white sugar
1 egg
1 cup self-rising flour
1 teaspoon vanilla extract
¼ cup milk, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a 9-inch cast iron skillet over low heat. Transfer 1/2 of the melted butter to a mixing bowl, leaving remaining butter in the skillet.
Add sugar to the mixing bowl and beat with the melted butter until well blended. Add egg and mix until well beaten. Mix in flour and vanilla. Add milk, 2 tablespoons at a time, until mixture is the consistency of pancake batter. Pour batter into the skillet.
Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and allow to cool on the stovetop.

Nutrition Facts : Calories 267 calories, Carbohydrate 37.1 g, Cholesterol 51.6 mg, Fat 12.4 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 7.6 g, Sodium 291 mg, Sugar 25.5 g

EASY SKILLET PAN LEMON DRIZZLE CAKE

Easy skillet pan lemon drizzle cake image

Try this slightly different method of making a classic lemon drizzle cake - it's a crowd-pleasing bake

Provided by Esther Clark

Categories Brunch, Snack, Treat

Time 55m

Number Of Ingredients 8

Ingredients

225g salted butter, softened, plus extra for the pan
225g golden caster sugar
4 eggs, lightly beaten
1 lemon, zested
225 self-raising flour
ice cream, to serve (optional)
1½ lemons, juiced
85g caster sugar

Steps:

Heat the oven to 180C/160C fan/gas 4. Butter a 20cm ovenproof skillet or frying pan and line with baking parchment. Tip the butter and sugar into a bowl and beat with an electric whisk until light and fluffy. Add the beaten egg, lemon zest and ½ tsp salt, then beat again to combine. Add the flour and whisk for 30 seconds until just combined, then spoon the mixture into the prepared pan and smooth the surface with a palette knife or spatula.
Transfer the pan to the oven and bake for 40 mins, or until the sponge is cooked through and springs back slightly when pressed.
While the sponge bakes, mix the lemon juice and caster sugar together to make the drizzle. When the sponge has baked, remove from the oven and leave to cool for a few minutes. While still warm, poke holes all over the top using a cocktail stick or skewer, then pour over the drizzle. Leave to cool completely, about 1-2 hrs. Slice and serve on its own or with ice cream.

Nutrition Facts : Calories 408 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.95 milligram of sodium

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