Olive Oil Lemon Skillet Cake

Ingredients

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• Zest of 4 lemons
• 3/4 cup extra-virgin olive oil
• 1/3 cup milk
• Caramelized Meyer Lemons:
• 1 tablespoon extra-virgin olive oil
• 2 Meyer lemons, thinly sliced
• 2 tablespoons light brown sugar
• Whipped cream, for serving

Directions

1. Heat the oven to 375oF. In a small bowl, whisk the flour, baking powder, baking soda, and salt. In a large bowl, whisk the eggs with the granulated sugar until they are blended. Stir in the lemon zest and olive oil until smooth. Add the dry mixture to the egg mixture and stir to combine. Pour in the milk and mix just until the batter comes together.
2. Transfer the batter to a 12-inch cast-iron skillet. Bake for 30 to 35 minutes, until the top is set and the cake has turned golden. Take the skillet out of the oven and allow the cake to cool for 30 minutes.
3. To make the Meyer lemons, warm a skillet over low heat, then add the olive oil. Add the lemon slices and salt, tossing so they are coated. Put the lid on and cook for 10 minutes, stirring once or twice along the way so the lemons do not scorch. Uncover the pan and stir in the brown sugar. Cover again and cook for another 5 to 10 minutes. Spoon the lemons over the cake as a garnish, and serve with the whipped cream.