Olive Oil and Lemon Skillet Cake

Directions

1. Preheat oven to 375 degrees. In a small bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, whisk together the eggs and granulated sugar until combined. Add the lemon zest and olive oil and mix until combined. Add the dry ingredients to the wet and stir to mix. Add the milk and mix until the batter comes together.
2. Pour the batter into a 12-inch cast-iron skillet. Bake until the cake is golden and set on top, 25-30 minutes. When finished remove the skillet from the oven and let the cake cool 30 minutes. When cool, add the caramelized lemons to the top of the cake for garnish and serve with whipped cream.
3. Heat a skillet over low heat and add the olive oil. Add the lemons, salt and toss to coat. Cover and cook for 10 minutes, stirring once or twice during the cooking time to ensure the lemons don't burn. Remove the lid and stir in the brown sugar. Cover and cook for 5-10 minutes more. Remove from heat to cool.