Uploaded February 2025 | Updated September 2026, 2 weeks ago
*Recipe below, so bake along!* Chef Anna Olson teaches you how to make this must-bake lemon dessert—soft sponge cake on top, tangy lemon curd underneath!
This warm lemon saucing cake makes its own lemon curd at the bottom as it bakes, and is super lemony, while the top of the cake develops a tender caramelized crust.
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*• Recipe •*
Makes one 6-cup (1.5 L) dessert
Serves 6 to 8
Prep Time: 15 minutes
Cook Time: 45 minutes
If you’re making this cake ahead of time, prepare the batter up to 2 hours before and let it stand on the counter. Hold off on whipping the egg whites and folding them into the batter until right before you bake the cake.
Leftover cake will keep, loosely covered, in the fridge for 2 days. Serve cold or rewarm in the microwave.
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*• Ingredients •*
3 large eggs, separated, at room temperature
1½ cups (300 g) granulated sugar, divided
¼ cup (60 g) unsalted butter, at room temperature
Finely grated zest of 2 lemons
½ cup (75 g) all-purpose flour
½ tsp baking powder
¼ tsp fine salt
1½ cups (375 mL) milk
⅔ cup (160 mL) lemon juice
1 tsp vanilla extract
Icing sugar, for dusting
Fresh berries, for serving
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*• Directions •*
1. *Preheat the oven* to 375°F (190°C) and lightly grease a 6-cup (1.5 L) shallow ceramic baking dish.
2. *Whip the egg whites* if you are ready to bake the cake. Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg whites on high speed until foamy. Gradually pour in ¼ cup (50 g) sugar, continuing to whip until the egg whites hold a medium peak when the beaters are lifted. Set aside or, if using a stand mixer, transfer the whites to a separate bowl (no need to wash the stand mixer bowl).
3. *Make the base batter*. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter, remaining 1¼ cups (250 g) sugar and lemon zest together on medium speed until combined. Add the yolks, scraping down the bowl if needed. Sift in the flour, baking powder and salt and mix until blended and smooth—the batter will be thick. Slowly pour in the milk while mixing, stopping to scrape the bowl occasionally. Add the lemon juice and vanilla and mix until combined (the batter will be very fluid).
4. *Fold in the egg whites*. Add a third of the egg whites to the batter and fold in. Add the remaining whites and fold in until no white streaks are visible. Pour the batter into the prepared pan.
5. *Bake the cake* for 40 to 45 minutes, until the top is an even rich golden brown and the sauce is bubbling at the sides. Let the cake cool for 10 to 20 minutes, then dust with icing sugar before bringing to the table to serve. Spoon into dishes and top with fresh berries.
*Recipe below, so bake along!* Chef Anna Olson teaches you how to make this must-bake lemon dessert—soft sponge cake on top, tangy lemon curd underneath!
This warm lemon saucing cake makes its own lemon curd at the bottom as it bakes, and is super lemony, while the top of the cake develops a tender caramelized crust.
--------
*• Recipe •*
Makes one 6-cup (1.5 L) dessert
Serves 6 to 8
Prep Time: 15 minutes
Cook Time: 45 minutes
If you’re making this cake ahead of time, prepare the batter up to 2 hours before and let it stand on the counter. Hold off on whipping the egg whites and folding them into the batter until right before you bake the cake.
Leftover cake will keep, loosely covered, in the fridge for 2 days. Serve cold or rewarm in the microwave.
--------
*• Ingredients •*
3 large eggs, separated, at room temperature
1½ cups (300 g) granulated sugar, divided
¼ cup (60 g) unsalted butter, at room temperature
Finely grated zest of 2 lemons
½ cup (75 g) all-purpose flour
½ tsp baking powder
¼ tsp fine salt
1½ cups (375 mL) milk
⅔ cup (160 mL) lemon juice
1 tsp vanilla extract
Icing sugar, for dusting
Fresh berries, for serving
--------
*• Directions •*
1. *Preheat the oven* to 375°F (190°C) and lightly grease a 6-cup (1.5 L) shallow ceramic baking dish.
2. *Whip the egg whites* if you are ready to bake the cake. Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg whites on high speed until foamy. Gradually pour in ¼ cup (50 g) sugar, continuing to whip until the egg whites hold a medium peak when the beaters are lifted. Set aside or, if using a stand mixer, transfer the whites to a separate bowl (no need to wash the stand mixer bowl).
3. *Make the base batter*. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter, remaining 1¼ cups (250 g) sugar and lemon zest together on medium speed until combined. Add the yolks, scraping down the bowl if needed. Sift in the flour, baking powder and salt and mix until blended and smooth—the batter will be thick. Slowly pour in the milk while mixing, stopping to scrape the bowl occasionally. Add the lemon juice and vanilla and mix until combined (the batter will be very fluid).
4. *Fold in the egg whites*. Add a third of the egg whites to the batter and fold in. Add the remaining whites and fold in until no white streaks are visible. Pour the batter into the prepared pan.
5. *Bake the cake* for 40 to 45 minutes, until the top is an even rich golden brown and the sauce is bubbling at the sides. Let the cake cool for 10 to 20 minutes, then dust with icing sugar before bringing to the table to serve. Spoon into dishes and top with fresh berries.
