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For the drizzle

Nutrition: Per serving

  • kcal492
  • fat23g
  • saturates14g
  • carbs66g
  • sugars43g
  • fibre1g
  • protein5g
  • salt0.9g
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Method

  • 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.

RECIPE TIPS
QUICK LEMON CURD

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.

Recipe from Good Food magazine, February 2020

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Comments, questions and tips (40)

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Overall rating

A star rating of 4.8 out of 5.67 ratings

Liz Honeyman

3rd time of making this - find the ingredients list a little confusing (and I am good at maths etc...!) would be good if each section had its own amounts - -perhaps with an OVERALL INGREDIENTS list - might just be me - however, each time, it has come out absolutely delicious - and worth making -…

kfzkvmsbp8KAgzIG3x

Sorry, it’s called Microplane.

JJ1900

Absolutely delicious. Halved the quantities, but used 3 lemons for an extra lemony hit, as others had suggested. Easily served four people, with some left. Baked for 35 minutes and it came out perfect. Like a few other commentators here, I had some concern about the level of liquid on top of the…

lloydy7

Is the sugar content of 380g correct? seems excessive in comparison to ratio of butter and flour??

Velma

You only need 250g sugar for the sponge, the rest is for the sauce.

cardiequeen

I’ve made this several times but sometimes there’s more sauce at the bottom than others .. despite following the recipe .. hence 4 stars

katherineprice

question

Can you make it earlier in the day and warm through before eating?

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