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Steamed lemon cake

  • 0:20 Prep
  • 0:30 Cook
  • 8 Servings


  • 3 eggs
  • 3/4 cup caster sugar
  • 75g butter, melted, cooled
  • 2 tablespoons double thick cream
  • 2 lemons, rind finely grated, juiced
  • 1 cup plain flour
  • 1/2 teaspoon baking powder

Lemon cream

  • 1/2 cup lemon curd
  • 200ml double thick cream


  • 1
    Grease and line a 6cm deep, 22cm (base) springform cake pan.
  • 2
    Using an electric mixer, beat eggs and sugar on high speed for 4 to 5 minutes or until thick and pale. Stir in butter, cream, lemon rind and 1/3 cup lemon juice. Sift flour and baking powder together over egg mixture. Gently fold into batter. Spread into prepared pan. Smooth surface.
  • 3
    Place pan in a large steamer basket over a wok of simmering water. Cover with steamer lid or foil. Top up boiling water in wok to almost reach base of steamer basket. Cover wok with a lid or foil. Steam over medium-low heat for 30 minutes or until a skewer inserted into the centre comes out clean.
  • 4
    Make lemon cream: Combine lemon curd and cream in a bowl. Whisk until well combined.
  • 5
    Run a knife around edge of cake pan. Release pan side. Slice cake and serve warm with a dollop of lemon cream.

Source: taste.com.au


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