This recipe is borrowed from one of my favorite food bloggers, Bella Eats. It was introduced as part of her new creative project, Beyond the Flavor, which features the stories behind the meals we eat. It’s an amazing project that I encourage you to check out.
As for this cake, it is perfection. Deliciously simple.
Borrowed from Beyond the Flavor
1 stick butter melted and cooled, plus more to grease the skillet
1 cup sugar, plus extra for sprinkling
zest of 1 lemon
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup flour
1/4 cup sliced almonds
Directions: Preheat oven to 350 degrees F. Butter a seasoned cast iron skillet (or 9 inch cake pan).
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 extracts. Stir in the flour and then fold in the butter.
Pour the batter into the skillet and smooth out with a spatula. Sprinkle the sliced almonds over top and dust with a bit of sugar.
Bake for 20-25 minutes, until golden.
This cake is sweet enough for dessert, but I confess I ate it for breakfast. Either way it goes great with a cup of coffee.
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