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Lemon Dump Cake

This lemon dump cake is deceptively simple: you literally dump ingredients into a pan and let the oven do the work, yet somehow you end up with a moist, fluffy cake on top and a silky lemon sauce pooling underneath.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 2 tablespoons unsalted butter melted
  • 0.75 cup whole milk
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
For the Sauce
  • 1 cup granulated sugar
  • 6 tablespoons fresh lemon juice
  • 1.5 cups boiling water
  • 2 tablespoons unsalted butter

Equipment

  • 9x13 inch baking pan
  • Medium mixing bowl
  • Small mixing bowl
  • Measuring cups and spoons
  • Whisk or fork
  • Microwave-safe bowl or stovetop pot

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and lightly butter or spray a 9x13 inch baking pan.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a small bowl, mix the melted butter, milk, lemon juice, lemon zest, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir with a fork or whisk until just combined. Do not overmix.
  5. Pour the batter into your prepared baking pan and spread it evenly with a spatula.
  6. In a small bowl, whisk together the sugar and lemon juice for the sauce. Let it sit for about 30 seconds.
  7. Heat water until it boils, then carefully pour 1.5 cups of boiling water into a bowl with the butter. Stir until butter melts.
  8. Slowly pour the hot butter-water mixture over the sugar and lemon juice mixture, stirring as you go.
  9. Very carefully pour the hot lemon sauce over the cake batter in the pan. Do not stir.
  10. Bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted into the cake layer comes out clean.
  11. Remove from oven and let rest for 10 to 15 minutes before serving warm.

Notes

Use freshly squeezed lemon juice whenever possible. Make sure your water is actually boiling when you pour it over the butter and sugar. Do not stir after pouring the sauce over the batter. Serve warm or at room temperature, never cold. Store leftover cake covered tightly for up to three days in the fridge.