Cast Iron Pound Cake
This cast iron cake is a deliciously sweet and buttery cake with fresh seasonal fruit and a crunchy sugar topping. It's endlessly adaptable and the perfect dessert for any season!
Lightly grease a 10" (25cm) or larger cast iron skillet.
Preheat oven to 350F (177C). Move an oven rack to the lower 1/3 of the oven.
Whisk together flours, baking powder and salt.
Pour the sugar into a small mixing bowl. Zest the lemon into the sugar.
Work the sugar and zest together until a wet, sand like texture forms.
Beat butter with the sugar until light and fluffy. Slowly add eggs to the butter and sugar. Fold in dry ingredients and sour cream to the wet ingredients in this order: dry, sour cream, dry, sour cream, dry.
Gently scoop the batter into the prepared cast iron skillet. Top the cake with fresh seasonal fruit of choice. Gently press the fruit into top of the cake. Sprinkle additional sugar if desired.
Bake at 350F (177C) for 60-75 minutes.
Cool in pan for 30 minutes or until the pan is cool enough to touch.
Serve warm with ice cream or freshly whipped cream right away or cool until completely room temperature.
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