Mum's Pancake Cake

Living some more of my childhood memories with Mum's baking.  Firstly I'll explain how we came up with the name 'Mum's Pancake Cake.'

I could almost write a whole post on Mum's pancakes.  They are the size of a dinner plate, very thick and fluffy.  Our favourite topping was always lemon and sugar.  Just your plain old table sugar sprinkled over a hot pancake followed by freshly squeezed lemon.  Then we would roll it up, slice and indulge. 

I'll snap out of my little pancake dream for now and get back to the cake.  This cake recipe is Mum's base cake which she uses with many different variations.  The one I'm sharing with you today is topped with lemon and sugar.  We therefore named it 'Mum's Pancake Cake.'

Mum's Pancake Cake

115g softened butter, chopped
115g caster sugar
1 teaspoon vanilla extract
2 eggs, room temperature
2 cups self-raising flour, sifted
¾ cup milk

3 tablespoons caster sugar
Juice of ½ a lemon

Preheat oven to 180°C.  Grease a round cake pan and line with baking paper.

Cream the butter and sugar in a large mixing bowl or mixmaster until light and fluffy.  I always take my time with this step and mix for a good five minutes scraping the sides every now and then.

Eggs from our chickens give the mix a little more colour.

Add the vanilla extract and eggs one at a time.  Beat well after adding the first egg before you add the second one.

Add the self-raising flour a little at a time and mix on a low speed.  Once all the flour has been incorporated slowly add the milk mixing in between each addition.

Scoop mixture into prepared pan

Bake for 35 - 40 minutes or until a skewer comes out clean.

Whilst the cake is hot spread the caster sugar over the top followed by the lemon juice.

Cool in pan for a good 5 minutes before before very carefully removing and placing on a wire rack to cool.

Looks just like Mum's.

Our kids have now enjoyed 'Mum's Pancake Cake' too.  I love making Mum's recipes and sharing with them.  I get so excited and start chatting about Nan's baking and how lucky we are.

Here is a little glimpse of the original recipe and how it was passed down to me.

4oz butter, 4oz sugar, 2 eggs, 2 cups SR flour, vanilla, milk, lemon juice, caster sugar.
Cream butter and sugar.  Add eggs and vanilla.  Add flour and just enough milk.  Square or round tin.  Bake.  Add lemon and sugar over hot cake.

They didn't need so many instructions back then as they cooked all the time.  Skills I would like to hold and pass onto our kids.  I believe by demonstrating and giving them the reins as well will certainly help them.  They're already proved to me on many occasions that they are well on their way to being great cooks and able to fend for themselves in the kitchen.


  1. Mmmm...pancakes with a sprinkling of sugar and lemon. How delicious! Meg:)

    1. Best way to have them I think. Now I have Mum's pancakes in my head again 🙂.

  2. Mmm another lovely recipe with lemon.
    The original recipe reminded me something I read just yesterday. I'm reading a book about depression era cooking and there was this recipe for a pie. It only explained how to make the filling because everyone knew how to make the pie crust.
    My mom never uses measuring spoons when cooking everyday food, she knows just the right amount of curry powder for different dishes. :)

    1. My Mum doesn't measure like I do either but her cakes always turn out perfect. They just know.

  3. I too remember eating pancakes with lemon juice and sugar, it was the maiden aunt's specialty.

  4. My mum used to make a good ginger fluff sponge that we'd have for birthdays with lots of whipped cream and jelly on top. I've never tried one - maybe I should! 😊

    1. I hadn't heard of a ginger fluff sponge until now. I've just looked them up and they look great.

  5. Mmmmmm, pancakes with brown sugar and lemon juice - deeeeelicious. Still make them occasionally, however lament not having a lemon tree dripping with lemons in the back yard. Oh well. I'll have to give your Mum's Pancake Cake a go at work, they are always willing guinea pigs for my cooking.
    Cheers Lyndie


Thank you for commenting on my blog. I really enjoy hearing from my readers and sharing ideas. Have a lovely day.

Back to Top