Lemon drizzle sponge pudding
Prep
15 mins
Cook
50 mins
Servings
10
Difficulty
Medium
This lemon drizzle sponge pudding is my go to dessert when I want something impressive but honestly quite straightforward to put together. The whole thing comes together in just over an hour, and you probably have most of the ingredients in your kitchen already, which makes it wonderfully budget friendly. I love that lemons are packed with vitamin C, so there's a little nutritional boost hidden in all that delicious citrus flavour. The tender sponge paired with that tangy lemon topping is pure comfort, and it's the kind of pudding that makes everyone at the table happy without requiring any fancy techniques or special equipment.
Ella x
Ingredients
- 250 gsoft butter plus extra for the dish
- 380 gcaster sugar
- 14 eggs
- 250 gself-raising flour
- 1 tspbaking powder
- 13 lemons zested and juiced
- 2 tbspcornflour
- 1custard or cream(to serve)
- 50 gicing sugar
- 11 lemon juiced and zested
Detail level
Instructions
- 1
Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish.
- 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.
- 3
Spoon the sponge batter into the dish and smooth over the top.
- 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.
- 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.
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