Lemon-Sugar Dutch Baby with Powdered Sugar

Steps

1. Step 1

   Put a 10-inch cast-iron or other oven-safe skillet on the middle rack and heat the oven to 425°F. Leave the skillet in there while the oven heats and while you make the batter, at least 20 minutes total; it needs to be very hot.

   20 min, hands-off · 425°F

2. Step 2

   Meanwhile, put the eggs, milk, flour, 2 tbsp granulated sugar, vanilla and salt in a blender. Blend on high for 30 seconds, until completely smooth and frothy. Let the batter sit at room temperature while the oven finishes heating.

   2 min

   • 3 large eggs
   • 2/3 cup whole milk
   • 2/3 cup all-purpose flour
   • 2 tbsp granulated sugar
   • 1 tsp vanilla extract
   • 1/4 tsp salt
3. Step 3

   Using oven mitts, pull the hot skillet out onto the stovetop. Add the butter and swirl it around; it should sizzle and melt in seconds. Tilt the pan so the butter coats the bottom and sides.

   1 min

   • 3 tbsp unsalted butter
4. Step 4

   Immediately pour the batter into the center of the hot skillet (do not stir) and slide it back into the oven. Bake 18 to 22 minutes, until the edges are puffed high up the sides and deep golden brown and the center is set. Don't open the oven before 15 minutes or it will deflate early.

   20 min, hands-off · 425°F

5. Step 5

   Take it out (it will sink within a minute, which is normal). Squeeze the juice of half the lemon over the surface, sprinkle with 1 tbsp granulated sugar, then dust generously with powdered sugar through a fine sieve. Cut into wedges and serve right away, with the remaining lemon half for squeezing at the table.

   2 min

   • 1 lemon
   • 1 tbsp granulated sugar
   • 2 tbsp powdered sugar

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026