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    5 from 5 votes

    Steamed Lemon Cake

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    Mimi Harrison Posted on Updated on
    Prep time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    £0.17
    Makes: 12
    Dessert, Snack
    British
    Freezable

    Steamed Lemon Cake

    by Mimi Harrison
    Print
    5 from 5 votes
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    £0.17
    Dessert, Snack
    British
    Freezable
    Servings: 12
    Steamed Lemon Cake (with slices on lemon on top) on a large plate with a slice cut out and served on a plate next to a bowl of lemon wedges in bowl.
    MetricUS Standard

    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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