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Steamed lemon cake

Steamed Lemon Cake

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Prep

25 mins

Bake

45 mins

Serves

12

Difficulty

Easy
Steamed lemon cake

About

Looking for a cake recipe that does not involve the oven? This Steamed Lemon Cake recipe is the answer! You'd be surprised how well this method works to cook your cake. On top of that, the steam ensures the result is a delightfully springy spongy cake. No dry lemon cake in sight!

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Instructions
Ingredients
Reviews
Step 1

Brush an 18 cm round, deep cake tin (make sure it is not a loose bottom cake tin ) with a little of the soft margarine and line the base with a circle of baking paper. Place all the ingredients for the cake into a mixing bowl and beat with a wooden spoon until smooth. Spread into the cake tin. Wrap the cake tin in cling film so that no water can get into the mixture.

Step 2

Find a deep saucepan that will hold the cake tin with a little space around it and with a tight-fitting lid. Place the cake tin (with the mixture) into the saucepan and then fill about a quarter full with boiling water (the water should come no more than halfway up the side of the cake tin).

Step 3

Place the lid on the pan and simmer gently for 45 minutes, until the cake is firm to the touch. You will hear the saucer rattle gently - but if you don’t hear it - that means you may have to top up the water.

Step 4

To make the lemon drizzle sauce, place the sugar and lemon juice in a small pan and bring to a boil for just 1 minute, then pour over the hot cake and leave to cool before turning the cake out of the tin.

Ingredients – 6 items

Serving

1

Ingredients for the cake

Margarine

Margarine softened

150 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

150 g
Eggs

Large eggs

3
Flour

Self raising flour

150 g
Lemon

Lemon

1
Baking-powder

Baking powder

1 / 2 tsp

Ingredients for the topping

Lemon-juice

Juice of one lemon

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

100 g

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