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1
Preheat the oven to 350 degrees F.
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2
Set a 10-inch cast iron skillet over medium heat and add the butter.
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3
Once the butter has melted, add the cranberries, 1 cup of the sugar, 2 teaspoons of the lemon zest and the lemon juice.
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4
Stir and cook until the cranberries wilt and have released most of their juice, about 5 minutes.
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5
Use a slotted spoon to remove the cranberries from the pan and set aside as you continue to cook the cranberry juices, if desired.
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6
The juices should bubble and thicken as it cooks.
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7
Continue to cook for 2 minutes, then return the cranberries to the pan, if removed, and, using a spoon, arrange the berries so that they cover the bottom of the pan in 1 even layer, patting them down to be sure.
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8
Remove the skillet from the heat and allow to cool for 20 to 30 minutes.
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9
While the skillet cools, prepare the cake batter.
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10
In a medium bowl, sift together the flour, baking powder and salt.
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11
Stir in the cornmeal.
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12
In a large bowl using an electric mixer, beat the eggs, egg yolk, milk, olive oil and the remaining 2 teaspoons of lemon zest until frothy.
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13
Add the remaining 3/4 cup of sugar and mix to combine.
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14
Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
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15
Pour the batter into the cooled skillet over the cranberries and place in the oven to bake until a toothpick inserted into the center of the cake comes out smooth, about 30 minutes.
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16
Remove the skillet from the oven and allow to cool on a wire rack for 20 minutes.
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17
Place a plate over the top of the skillet and, working quickly, invert the plate and the skillet and give the skillet a quick tap on a solid work surface to help dislodge the cake from the pan onto the plate.
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18
Allow to cool to warm before serving.
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19
Cake may be served either warm or at room temperature.
