**Ingredients** (Serves 6–8)

Summer Berries & Olive Oil Cast-Iron Skillet Cake

Indulge in this versatile and rustic Summer Berries & Olive Oil Skillet Cake, a perfect solution for surplus summer berries. Blending the richness of traditional Italian cakes (inspired by olive oil and lemon brightness) with the nostalgic charm of classic American pound cakes (celebrated by fresh berries and optional glaze), this recipe delivers a remarkably tender crumb despite its simple preparation. Baked in a cast-iron skillet, it strikes a balance between rustic comfort and refined lightness, ideal for breakfast, afternoon tea, or a rustic summer feast. Here’s how to craft it:

Ingredients (Serves 6–8)

For the Cake:

• 1 cup all-purpose flour

• 1 tsp baking powder

• ½ tsp fine sea salt

• ½ cup granulated sugar

• 2 large eggs (room temperature)

• ½ cup extra virgin olive oil (mild, fruity variety)

• 1 Tbsp fresh lemon juice (plus extra for zest)

• 1 Tbsp lemon zest (from 1 medium lemon)

• 1 cup mixed fresh berries (e.g., strawberries, blueberries, raspberries; reserve ¼ cup for garnish)

• 2 Tbsp unsalted butter (for skillet preparation, optional)

For the Glaze (Optional):

• ½ cup powdered sugar

• 1–2 Tbsp fresh lemon juice (or milk, if needed for consistency)

Equipment:

• 10-inch pre-seasoned cast-iron skillet

• Mixing bowls (2 large)

• Electric hand mixer or whisk

• Fine-mesh sieve

• Silicone spatula

• Parchment paper (optional, for easy release)

• Cooling rack

Instructions

1. Preheat & Prepare Skillet: Preheat oven to 350°F (175°C). Lightly grease the cast-iron skillet with butter or cooking spray. If preferred, line the bottom with parchment paper for easy removal after baking.

2. Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. This aerates the dry mix, ensuring a tender crumb and preventing lumps.

3. Cream Sugar & Eggs: In a large mixing bowl, add sugar and room-temperature eggs. Beat with an electric mixer on medium speed until pale, thick, and tripled in volume (2–3 minutes). This step creates the cake’s light texture.

4. Incorporate Wet Ingredients: Gently fold in the olive oil (in a slow stream to avoid splattering) and mix until fully combined. Add the lemon juice and zest, then mix again to distribute citrus notes evenly.

5. Combine Dry & Wet Mixtures: Slowly add the sifted dry ingredients to the wet mixture, using a silicone spatula to fold gently until just combined (do not overmix to preserve tenderness).

6. Fold in Berries: Gently fold in the mixed berries, being careful not to crush them. Reserve ¼ cup of berries for garnish.

7. Bake the Cake: Transfer the batter to the prepared skillet, spreading evenly with a spatula. Sprinkle the reserved berries on top for visual appeal. Bake on the middle rack for 25–30 minutes, until a toothpick inserted into the center emerges with moist crumbs (not wet batter). The edges will be golden, and the cake will spring back lightly when pressed.

8. Cool & Prepare Glaze: Remove the skillet from the oven and cool the cake for 10 minutes in the pan. Transfer to a cooling rack and allow to cool completely (30 minutes). For the glaze, whisk powdered sugar with 1 Tbsp lemon juice until smooth; adjust with more juice/milk for a drizzling consistency.

9. Assemble & Serve: Drizzle the cooled cake with glaze, letting it set for 5 minutes. Slice and serve immediately, or store in an airtight container at room temperature for up to 3 days.

Pro Tips

• Cast-Iron Care: The skillet’s even heat distribution ensures uniform baking; avoid scrubbing with abrasives to preserve seasoning.

• Berry Freshness: Use ripe, plump berries for maximum flavor; freeze-dried berries work as a substitute (reduce baking time by 5 minutes).

• Olive Oil Choice: A mild, low-acid olive oil (e.g., extra virgin) keeps the cake light; avoid strong-flavored varieties that may overpower lemon.

This cake’s tender crumb, bright citrus notes, and vibrant berry accents make it a crowd-pleaser, whether enjoyed warm from the oven or paired with a cup of coffee.