Vineet cooks

Steamed Lemon Cake

Preparation time:
15 minutes
Cooking time:
50 minutes

What can be BETTER than a lemon cake?...well MINI LEMON CAKES that I can portion control, OTHERWISE there’s nothing stopping me scoffing the entire cake down….. BIG, BOLD lemon flavour packed into these mini cakes , enhanced with zesty lemony syrup- tangy sweet perfection! I have steamed baked these and all the moistness is retained. Lemon lovers are going to adore these cakes…

  • Ingredients

    • 55g/ ¼ Cup Butter, Softened, Plus Extra To Line Ramekin Moulds
    • 85g Sugar, Plus Extra To Line Ramekin Bowls
    • Rind Of 1 Lemon
    • 2 Egg Yolks
    • 150g/ 1 Cup Flour
    • 1 Teaspoon Baking Powder
    • 70ml/ ¼ Cup Milk
    • 3 Tablespoon Lemon Juice
    • 1 Egg White
    • 55g Sugar
    For the Lemon Syrup:
    • 110g/ ½ Cup Sugar
    • 60ml ¼ Cup Water
    • 3 Tablespoon Lemon Juice
    • Rind Of 1 Lemon
    • 1 Egg Yolk
  • Method

    • Grease ramekin bowls with butter , dust with sugar and set aside.
    • Mix together flour and baking powder, sift.
    • In a bowl (using hand electric mixer) whisk together softened butter and sugar until pale yellow and fluffy. Add the lemon zest (rind) and egg yolks and mix.
    • Add half of the sifted flour mix, milk and lemon juice. Mix gently and then add the remaining flour and whisk till smooth.
    • In a separate bowl whisk egg whites till fluffy . Add about 55g of sugar, whisk until the egg whites turn into soft peaks.
    • Gently fold 1/3rd  of the egg whites into the cake batter so as not to lose the air. Add the remaining egg whites and gently fold it in.
    • Pour the batter in the greased and dusted ramekin bowls.
    • Place these filled ramekins in a large  baking pan filled with water (double boiler) such that the water does not cross the  3/4th height of the ramekin bowls. Cover the entire baking pan with a pleated aluminium foil and seal.
    • Bake in a preheated oven at 200°C/400°F for 40 minutes or until the cake is cooked and a pierced skewer comes out clean.
    • Remove the ramekin bowls from the double boiler and let the steamed cakes rest for 5 minutes.
    • Demould onto a plate, pour the lemon syrup on the steamed cake and serve with vanilla ice cream. 
    • Garnish with some freshly grated lemon rind.
    For the Lemon Syrup:
    • Place all the ingredients in a heavy-bottomed pan and whisk till smooth.
    • Cook on low heat and stir regularly to prevent the egg from coagulating. Cook till the lemon syrup thickens to desired consistency.
    • Pour the lemon syrup into a bowl and keep aside.

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