Steamed Lemon Cake

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!

Steamed Lemon Cake
  • 150g soft margarine
  • 150g Tate & Lyle pure cane caster sugar
  • 3 large eggs
  • 150g self-raising flour
  • 1 lemon (finely grated rind)
  • ½ tsp baking powder
  • Juice of 1 lemon
  • 100g Tate & Lyle golden caster sugar
How to Make a Steamed Lemon Cake
  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.
  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).
  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.
  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.