This homemade Lemon Cake and Sauce 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

I’ve been baking up a lemon storm the past few weeks, so I have a lot of lemon to share this week, starting with this wonderfully easy and delicious Lemon Cake and Sauce.

This one 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.

Cook’s Notes

You’ll 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 that uses regular all-purpose flour.

Don’t skip placing 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

lemon cake and sauce in cast iron skillet

Get the Recipe: Lemon Cake and Sauce

An easy, delicious warm Lemon Cake and Sauce, 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 7 ratings
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 6 servings


For the cake:

  • 3/4 cup + 1 Tbsp (100 g) self-raising flour, *see Recipe Notes for substitute
  • Pinch (Pinch) salt
  • 1/2 cup (113.5 g) butter
  • 1/2 cup (100 g) white sugar
  • Zest of 1 lemon
  • 2 large (2 large) eggs
  • 1 Tbsp (14.79 ml) milk
  • 1/2 tsp (2.46 ml) vanilla

For the sauce:

  • 2 Tbsp (2 Tbsp) cornstarch
  • 1/2 cup (100 g) white sugar
  • Juice of 1 lemon, strained
  • Hot Water

For garnish:

  • Icing/confectioners' sugar, for dusting


  • Preheat oven to 375F (190C) 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 (300ml) 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
Author: Jennifer
Calories: 416kcal, Carbohydrates: 59g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 102mg, Sodium: 161mg, Potassium: 55mg, Sugar: 33g, Vitamin A: 565IU, Calcium: 22mg, Iron: 0.6mg
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