This homemade lemon sauce cake is a throwback to the Cake ‘n Sauce mixes that many of us enjoyed over the years.

lemon cake and sauce in cast iron skillet

This lemon sauce cake is a throwback to those cake ‘n sauce mixes that many of us have enjoyed, except this one is easily made from scratch at home, with regular panty items. Simply mix up the cake batter, then pour the hot lemon sauce mixture over-top and bake. While it bakes, the sauce thickens and sinks to the bottom. Enjoy this warm from the oven on its own, or with a bit of ice cream or whipped cream.

Ingredients and Substitutions

Self Raising Flour – Note that this recipe calls for Self-Raising flour. I know this flour is easily available here in Canada. You’ll find it in small bags in with the regular flour. BRODIE is the brand I see most often. If you don’t have access to it, I’ve included a substitute in the Recipe Card, that uses regular all-purpose flour.

Lemon – you’ll need just one fresh lemon for this recipe. You’ll need both lemon zest and lemon juice, so remember to take the zest off before juicing the lemon.

Recipe Tips

Remember to place your baking pan or dish on a baking sheet, as you may get some bubble-overs as it cooks.

lemon cake and sauce in cast iron skillet

Making ahead, Storing and Freezing

This lemon sauce cake is best enjoyed freshly baked, but you can make it ahead and re-warm it a bit in the oven (loosely cover with aluminum foil and pop into a 350F oven until warmed.

Store left-overs in the refrigerator for up to 2 days.

I don’t suggest freezing this dessert, as it may alter the texture in not great ways.

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lemon cake and sauce in cast iron skillet

Get the Recipe: Lemon Cake and Sauce

An easy, delicious warm lemon sauce cake, that makes its own sauce as it cooks. Enjoy warm on its own or with a dollop of whipped cream or ice cream.
5 stars from 8 ratings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings


For the cake:

  • 3/4 cup + 1 Tbsp self-raising flour, *see Recipe Notes for substitute
  • Pinch salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • Zest of 1 lemon
  • 2 large eggs
  • 1 Tablespoon milk
  • 1/2 teaspoon vanilla

For the sauce:

  • 2 Tablespoon cornstarch
  • 1/2 cup white sugar
  • Juice of 1 lemon, strained
  • Hot Water

For garnish:

  • Icing/confectioners' sugar, for dusting


  • Preheat oven to 375F (regular bake/not fan assisted) and grease a 8-inch (top diameter) skillet or similar sized baking dish with high sides. Set on a baking sheet and set aside.
  • In a medium bowl or the bowl of a stand mixer, cream the butter with the sugar and lemon zest until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary. In a small bowl, beat the eggs lightly with a fork. Add to the creamed butter and sugar mixture and beat to combine.
  • Stir in the flour, salt and milk and mix just until incorporated.
  • Spoon the mixture into prepared baking dish, smoothing the top.
  • Prepare the sauce by stirring together the cornstarch and sugar in a medium bowl. Add the juice of one lemon to a 2-cup measuring cup, then fill 1 1/4 cup level with hot water. Add to the bowl with the sugar and stir to combine. Gently pour the sauce mixture over the cake batter.
  • Bake in preheated oven 35-40 minutes, or until lightly golden on top. Allow to stand in the pan for at least 5 minutes, then enjoy warm with a dusting of powdered sugar or a dollop of ice cream or whipped cream.


If you don't have self-raising flour, substitute all purpose flour, but add 1 1/4 tsp baking powder and 1/4 tsp salt (and omit the "pinch" in the ingredients).
Cuisine: American, International
Course: Dessert
Serving: 1serving, Calories: 416kcal, Carbohydrates: 59g, Protein: 6g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 148mg, Potassium: 65mg, Fiber: 1g, Sugar: 34g, Vitamin A: 568IU, Calcium: 22mg, Iron: 1mg
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