Dutch Baby with Lemon Sugar

Epicurious, from which this recipe hails, describes a Dutch Baby as a cross between a pancake and a popover. If you heart crêpes, French toast, and Yorkshire pudding like myself, then you'll want to make this for breakfast or dessert.

After attempting several recipes with fillings, I settled on this one because of the lemon sugar. I used to sprinkle granulated sugar on my French toast as a kid instead of drizzling syrup. And, you already know about my obsession with lemons. So, understandably, this is my favorite recipe. By the way, you also have to like butter, but who doesn't?!

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Dutch Baby with Lemon Sugar
Serves: 4 to 6 
Active time: 10 min
Start to finish: 30 min

⅓ cup sugar
2 teaspoons grated lemon zest
3 large eggs at room temperature 30 minutes
⅔ cup whole milk at room temperature
⅔ cup all-purpose flour
¼ teaspoon pure vanilla extract
⅛ teaspoon cinnamon
⅛ teaspoon grated nutmeg
⅛ teaspoon salt
½ stick unsalted butter, cut into pieces

Equipment: a 10-inch cast-iron skillet
Accompaniment: lemon wedges

1) Put skillet on middle rack of oven and preheat oven to 450ºF.
2) Stir together sugar and zest in a small bowl.
3) 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).
4) Add butter to hot skillet and melt, swirling to coat.
5) Add batter and immediately return skillet to oven.
6) Bake until puffed and golden-brown, 18 to 25 minutes.
7) Serve immediately, topped with lemon sugar.