Lemon Self-Saucing Cake

Lemon Self-Saucing Cake


Serving Size:



  • 1 cup self-rising flour
  • 3/4 cup superfine sugar
  • 1 egg
  • 1/4 cup butter or margarine, melted
  • 1/2 cup skim milk
  • rind and juice of 2 lemons, grated
  • 1 tablespoon corn flour
  • 1 tablespoon pudding powder
  • powdered sugar
  • vanilla ice cream (optional)


Preheat oven to 350°F.

Combine flour and 1/4 cup of the superfine sugar in a bowl.

Add egg, butter, milk and lemon rind and beat to combine.

Pour into a 6-cup capacity ovenproof dish.

Combine corn flour, pudding powder and the remaining 1/2 cup of superfine sugar and sprinkle over top of pudding.

Combine lemon juice with 1 1/2 cups boiling water and pour over pudding.

Bake pudding for 30-40 minutes or until puffed and golden.

Dust with sifted powdered sugar and serve with ice cream or yogurt, if desired.

Article Posted 6 years Ago

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