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Lemon drizzle sponge pudding with a portion scooped out

Lemon drizzle sponge pudding

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

Transform a classic lemon drizzle cake into a self-saucing pud for a cheap, comforting dessert. Serve with cream or custard

  • Vegetarian
Nutrition: Per serving


  • 250g soft butter, plus extra for the dish
  • 380g caster sugar
  • 4 eggs
  • 250g self-raising flour
  • 1 tsp baking powder
  • 3 lemons, zested and juiced
  • 2½ tbsp cornflour
  • custard or cream, to serve

For the drizzle

  • 50g icing sugar
  • 1 lemon, juiced and zested


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish.

  • STEP 2

    Put the butter and 250g caster sugar in a bowl and beat for 5 mins until pale and fluffy. Whisk in the eggs, then sieve over the flour and baking powder and fold in until you have a batter. Stir in the lemon zest, reserving a little for decoration.

  • STEP 3

    Spoon the sponge batter into the dish and smooth over the top.

  • STEP 4

    Mix the lemon juice with the cornflour in a heatproof bowl to make a smooth paste. Mix the remaining 130g caster sugar with 300ml boiling water in a jug, pour over the cornflour mix and whisk until smooth. Pour this over the sponge. Bake for 45-50 mins until golden and set, and the sponge springs back when touched.

  • STEP 5

    While the pudding is baking, make the lemon drizzle. Mix the icing sugar with enough lemon juice (about half of it) to create a loose consistency. Drizzle over the sponge while it’s still warm and decorate with the reserved lemon zest. Serve straightaway with cream or custard.

Lemons are a cheap and easy ingredient to have on standby for a last-minute pudding. Combined with a bit of sugar and cornflour from the storecupboard, it creates a cheat’s lemon curd that transforms a simple sponge into a crowd-pleasing dessert.

Goes well with

Recipe from Good Food magazine, February 2020

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A star rating of 4.8 out of 5.41 ratings

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