What you’ll need:
3/4 cup sugar, plus 2 tbsp. for topping
Grated zest of 2 Meyer lemons, about 1 tbsp.
1 large egg
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup white all purpose flour
6 tbsp. unsalted butter, melted and cooled
Put it all together:
Preheat oven to 350 degrees.
Well grease your cast iron pan and line bottom with parchment paper.
In a medium size bowl mix the sugar and the lemon zest, rubbing the zest into the sugar granules with your fingers, until sugar is moist and aromatic, set aside 2 tbsp for topping. Whisk in the eggs one at a time until well blended, add the salt and vanilla extract and whisk well to mix. Switch to a rubber spatula and stir in the flour, then gently fold in the melted butter until completely incorporated.
Pour the batter into the skillet and smooth the top with your spatula. Sprinkle the additional sugar over the top of the cake and place in the oven. Bake the case for 20-25 minutes or until it is a beautiful golden color and slightly crisp on the outside. Remove the skillet from the oven and let cool for 5-10 minutes, then run a thin knife around the sides of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet.
Source the local ingredients for this recipe at http://www.localharvest.org/