Dutch Baby with Lemon Sugar

Name: Dutch Baby with Lemon Sugar
Yield: 4 servings
Ingredients: 1 1/3 cup sugar; 1 2 teaspoon grated lemon zest; 1 3 large eggs at room temperature 30 minutes; 1 2/3 cup whole milk at room temperature; 1 2/3 cup all-purpose flour; 1 1/4 teaspoon pure vanilla extract; 1 1/8 teaspoon cinnamon; 1 1/8 teaspoon grated nutmeg; 1 1/8 teaspoon salt; 1 1/2 stick unsalted butter, cut into pieces; 1 Equipment: a 10-inch cast-iron skillet; 1 Accompaniment: lemon wedges

From the kitchen of Carly

A golden, puffy pancake that rises dramatically in the oven, then gets showered with bright lemon sugar. Warm spices subtly underscore the custard-tender interior. It's impressive enough for guests, simple enough for a weeknight breakfast.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/3 cup sugar
12 teaspoon grated lemon zest
13 large eggs at room temperature 30 minutes
12/3 cup whole milk at room temperature
12/3 cup all-purpose flour
11/4 teaspoon pure vanilla extract
11/8 teaspoon cinnamon
11/8 teaspoon grated nutmeg
11/8 teaspoon salt
11/2 stick unsalted butter, cut into pieces
1Equipment: a 10-inch cast-iron skillet
1Accompaniment: lemon wedges

Instructions

Put skillet on middle rack of oven and preheat oven to 450°F.
Stir together sugar and zest in a small bowl.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Serve immediately, topped with lemon sugar.