Dutch Baby

INGREDIENTS
1/2 cup milk

1/2 cup flour

2 eggs

1/4 teaspoon salt

1 teaspoon sugar

3 tablespoons butter

powdered sugar

Strawberries

DIRECTIONS

1. Preheat oven to 425F. Place 10" ovenproof skillet and preheat.
2. Whisk together: Milk, eggs, flour, salt and sugar.
3. Remove heated skillet from oven and and melt butter in it.
4. Pour in the batter and stick in the oven for 15 minutes.
5. Reduce temperature to 350°F and bake 10-15 minutes more or until puffed and browned.
6. Serve with powdered sugar and berries (or lemon, or maple syrup).

Adapted from: The Joy of Cooking instagram post

French Lemon Yogurt Cake

INGREDIENTS

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil or Olive Oil
2 large eggs
1/2 teaspoon vanilla extract 

1. Preheat oven to 350°. Coat loaf pan with vegetable oil spray. Dust with flour; tap out excess.
2. Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
3. Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. 
4. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. 
5. Fold in dry ingredients just to blend.
6. Pour batter into prepared pan; smooth top. 
7. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.
8. Let cake cool in pan on a wire rack for 15 minutes. 
9. Invert onto rack; let cool completely. 
10. Slice and store airtight at room temperature.

Adapted from Bon Appetit