A delicious, adaptable, fragrant, and perfect strawberry cake that I made for my nephews. It won’t last past breakfast.

INGREDIENTS

1 stick butter melted and cooled, plus more to grease the skillet

1 cup sugar, plus extra for sprinkling

zest of 1 lemon + 2 tablespoons lemon juice

2 eggs

1/4 teaspoon salt

1 teaspoon vanilla

1 cup flour

6 strawberries, sliced

DIRECTIONS

Preheat oven to 350 degrees F. Butter a seasoned cast iron skillet.

Pour sugar into a mixing bowl and add the lemon zest. Rub the sugar and zest together with your fingers, until sugar mixture becomes fragrant.

Wisk in the eggs, one at a time. Add salt and vanilla.  Stir in the flour and then fold in the butter and strawberry slices.

Pour the batter into the skillet and smooth out with a spatula. Sprinkle with a bit of sugar and drizzle with lemon juice.

Bake for 20-25 minutes, until golden. Serve warm.