Steamed Lemon Cake

a wealthy moist cake served with a luscious dollop of lemon curd

The ingredient of Steamed Lemon Cake

  • three eggs
  • 3 four cup caster sugar
  • 75g butter melted cooled
  • 2 tablespoons double thick cream
  • 2 lemons rind finely grated juiced
  • 1 cup plain flour
  • half of teaspoon baking powder
  • half of cup lemon curd
  • 200ml double thick cream

The Instruction of steamed lemon cake

  • ufeffgrease and line a 6cm deep 22cm base springform cake pan
  • using an electric mixer beat eggs and sugar on excessive speed for four 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 aggregate gently fold into batter spread into prepared pan smooth surface
  • place pan in a big steamer basket over a wok of simmering water cover with steamer lid or foil top up boiling water in wok to nearly attain 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 easy
  • make lemon cream combine lemon curd and cream in a bowl whisk until properly combined
  • run a knife around edge of cake pan release pan facet slice cake and serve heat with a dollop of lemon cream

Nutritions of Steamed Lemon Cake

fatContent: 437 131 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 42 grams carbohydrates
fibreContent: 29 grams sugar
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: 160 milligrams cholesterol

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