Lemon Custard Skillet Cake



  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 1/2 cup butter, melted
  • 2 eggs


  • 1 1/2 cups sugar
  • 3/4 cup butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 2 eggs
  • 2 teaspoons lemon extract
  • Grated peel from 1 lemon
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1 cup milk
  • 1/4 cup sweetened condensed milk (not evaporated)


  • 1 cup whipped topping or whipped cream
  • Fresh raspberries
  • Powdered 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 center 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 powdered sugar. Garnish with lemon slice. Serve cake from skillet. Transfer any remaining cake to a plate; cover with plastic wrap and refrigerate.

    All rights and credits reserved to the owner:

    Betty Crocker

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