A delicious, adaptable, fragrant, and perfect strawberry cake that I made for my nephews. It won’t last past breakfast.
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
1/4 teaspoon salt
1 teaspoon vanilla
1 cup flour
6 strawberries, sliced
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.