Lemon Berry Quick Cake

Preparation

1. Step 1

   Heat the oven to 350 degrees. Prepare a 10-inch cast-iron skillet by rubbing a generous amount of olive oil on the bottom and sides. (You could also use a 10-inch cake pan; if so, spray with nonstick pan spray or oil and lightly flour, adding a bottom round of parchment to make sure the cake does not stick.) Set aside.

2. Step 2

   In a medium bowl, combine the flour, baking powder and salt.

3. Step 3

   In a large bowl, using your fingers, rub the lemon zest with 1 cup/200 grams granulated sugar. Whisk in the eggs and olive oil until well combined. Whisk in the lemon juice and the vanilla.

4. Step 4

   In three additions, stir the dry ingredients into the wet ingredients, alternating with the whole milk (making sure not to overmix) and adding the berries with the final addition of dry ingredients. (If using frozen berries, add them after the batter is complete to avoid them staining the batter.)

5. Step 5

   Pour the batter into the cast-iron skillet, sprinkle the top with the remaining 2 to 3 teaspoons granulated sugar and bake until the cake is lightly browned around the edges and bounces back when touched in the middle, 30 to 35 minutes.

6. Step 6

   Let cool completely in the pan. Once cool, sprinkle with powdered sugar or make a simple lemon glaze, if desired, by whisking together the 1 cup powdered sugar and 2 tablespoons lemon juice until combined and pouring on top. Store the cake at room temperature, wrapped or covered well. After 3 days, refrigerate (covered) for up to 2 more days.