Name: Frypan lemon sponge cake recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Ingredients: 2 eggs; 3/4 cup caster sugar; 1 tbsp lemon zest; 1/3 cup milk; 1/4 cup sunflower oil; 1 cup self-raising flour; 1 tsp baking powder; 1/4 cup caster sugar, extra; 1/4 cup lemon juice

by Greer Worsley Last updated on 06/21/2021

If you don’t want to turn on the oven, but you still need cake, this lemon sponge is the answer - cooked from beginning to end in a frypan on the stove top, and finished with a zesty lemon syrup. - Greer Worsley

Ingredients

2 eggs
3/4 cup caster sugar
1 tbsp lemon zest
1/3 cup milk
1/4 cup sunflower oil
1 cup self-raising flour
1 tsp baking powder
1/4 cup caster sugar, extra
1/4 cup lemon juice

Method

Step 1

On two sheets of baking paper, trace the outline of the base of a 20cm non-stick frypan. Cut one circle out and set aside. On the second sheet, cut a circle 2cm larger than the outline, then cut from the outside to the 20cm outline at 5cm intervals so that you have a snipped border. Grease the frypan with a little oil, then line with the baking paper in the pan, pressing the snipped border up the sides of the frypan. Place on the smallest hob of your stove top and heat gently.
Step 2

In a bowl, whisk together eggs, caster sugar and lemon zest. Whisk in milk and oil, then the flour and baking powder.
Step 3

Pour into lined frypan and cover with a lid. Lower heat to the lowest setting and leave to cook for 15-20 minutes.
Step 4

When the edges and top are starting to set, place second piece of baking paper over the top. Place a large plate upside down on top of frypan then quickly upend so that cake comes out onto plate. Carefully remove the baking paper that is now on the top and sides of the cake, and gently slide the cake back into the frypan with the second piece of baking paper now on the bottom.
Step 5

Cover and cook for a further 3-5 minutes to cook through.
Step 6

Meanwhile, mix extra caster sugar with lemon juice in a small saucepan and simmer for 1-2 minutes until thickened slightly.
Step 7

Remove lid and drizzle lemon syrup all over hot cake. Slice and serve.

Recipe Notes

from Australia’s Best Recipes team

The key to avoid burning this yummy cake is to cook at the lowest setting possible. Timings may differ depending on your stove.
A nonstick pan will work better than a stainless steel one.
Sprinkle over a little extra lemon zest for even more of a lemon hit.
Recipe and photo by Greer Worsley.