5 from 3 votes

Steamed Lemon Cake

Jump to Recipe
Prep time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
£0.17
Makes: 12
Dessert, Snack
British
lemon, lemon cake, steamed
Freezable

 

Steamed Lemon Cake

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5 from 3 votes
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
£0.17
Dessert, Snack
British
lemon, lemon cake, steamed
Freezable
Servings: 12

Ingredients

  • 150 g soft margarine £2.30/6=(£0.38)
  • 150 g Tate & Lyle pure cane caster sugar £1.45/3=(£0.48)
  • 3 large eggs £1.55/2=(£0.78)
  • 150 g self-raising flour £0.80/6=(£0.13)
  • 1 lemon finely grated rind (£0.30)

Cupboard Essentials

  • ½ tsp baking powder
  • Topping
  • Juice of 1 lemon £0.30
  • 100 g golden caster sugar

Method

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

Nutrition

Servings: 12 servings
Fat: 9g
Calories: 213kcal
Carbohydrates: 30g
Protein: 3g

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