Steamed Lemon Cake (Soft, Moist & No Oven Recipe)

Name: Mini Lemon Steamed Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 whole eggs; 120 gr sugar; 1 gr salt; 140 gr all purpose flour; 20 gr cornstarch; 50 gr milk powder; ½ tsp baking powder; 75 ml evaporated milk; 60 ml coconut oil; 50 ml condensed milk; 1 tsp lemon paste (½ lemon juice); 1 tsp lemon juice; 1 tsp yellow coloring

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This steamed lemon cake is soft, fluffy, and incredibly moist, with a bright citrus flavor that makes it perfect for any time of day. Made without an oven, it’s a simple yet impressive dessert that anyone can make at home.

Bursting with fresh lemon flavor and a light, airy texture, this easy recipe will quickly become your go-to for a quick yet satisfying treat.

Mini Lemon Cakes on a cooling rack next to lemon and eggs.

A Quick Look at the Recipe

🏷️ Recipe Name: Steamed Lemon Cake
⏱️ Ready In: ~ 35 minutes
🍽️ Serves: 17 pieces
🔥 Calories: 137 kcal (per glass)
🧾 Main Ingredients: Eggs, sugar, salt, flour, cornstarch, milk powder, baking powder, evaporated milk, coconut oil, condensed milk, lemon juice, lemon paste, yellow coloring.
🥗 Dietary Info: Halal
🧠 Difficulty: Easy, perfect for beginners with very simple steps.

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This steamed lemon cake is a cloud-soft, sweet treat that’s incredibly easy to make. No fancy techniques needed, perfect for beginners. Using a steaming method, this no oven cake stays wonderfully moist with a bright, zesty lemon flavor.

Make it even more special with mini molds: flowers, stars, or tiny bundts for a beautiful presentation that feels bakery-worthy at home.

If you enjoy soft and moist steamed desserts like this, you might also love steamed apem cake, bugis mandi, or kuih kosui, traditional treats that are just as light, fragrant, and satisfying.

Why You Will Love This Recipe

Easy enough for beginners – No oven? No problem! This steamed lemon cake uses a simple steaming method, making it perfect for anyone looking for an easy no oven cake recipe with minimal equipment.
Super moist and fluffy – The texture of this steamed cake is incredibly soft and airy, with a light crumb that stays moist longer than traditional baked cakes.
Light and refreshing – The steaming method creates a delicate, cloud-like texture, while the bright lemon flavor adds a fresh, zesty finish that isn’t too heavy.
Quick and fuss-free – No complicated steps or long baking times. With just a few simple ingredients and a steamer, you can have these soft cakes ready in no time.
Perfect for small portions – These mini cakes are great for individual servings, making them ideal for snacks, tea time, or sharing without cutting a whole cake.
Customizable and versatile – You can easily adjust the flavor by adding pandan, vanilla, or even coconut for a different twist on this steamed cake recipe.
Great for warm climates – Since there’s no oven involved, this no oven lemon cake is perfect when you want to bake without heating up your kitchen.

Recipe Ingredients

Lemon Steamed Cake ingredients with labels.

Ingredient Notes

Flour – All purpose flour or plain flour is fine to use in this recipe.

Lemon paste – If you can find a good brand of lemon paste, you can use it. If you can’t, you can always use fresh lemon. Squeeze half of a lemon for this recipe.

Coconut oil – You can use any vegetable oil as long as it is odorless and colorless.

Be sure to check out the full recipe and ingredient list below

How to Make Mini Lemon Steamed Cake

Step by step photo process of beating eggs, sugar, and salt until thick and pale.

STEP 1. Preheat the steamer. In a large mixing bowl, combine eggs, sugar, and salt (Image 1). Beat at high speed for 10 minutes until the batter turns pale and white (Images 2, 3). The batter is ready when it leaves a trailing ribbon when lifted (Image 4).

Step by step photos of sifting the dry ingredients into the batter.

STEP 2. Sift the flour, cornstarch, milk powder, and baking powder into the batter (Images 5, 6). Gently fold with a spatula until fully incorporated (Image 7). Then, pour in the condensed milk (Image 8).

Step by step photos of mixing in the liquid ingredients into the batter.

STEP 3. Add the coconut oil, evaporated milk, lemon paste, lemon juice, and yellow food coloring (Images 9, 10). Mix well until the batter is smooth and uniform (Images 11, 12).

Step by step photos of pouring the batter into the mold and steaming the cake until done.

STEP 4. Immediately pour the batter into greased cake molds (Image 13). Place the molds on a tray for easy transfer to the steamer (Image 14). Steam over high heat for 15–20 minutes (Images 15, 16).

Step by step photos of taking out the cake from the steamer and cooling them down.

STEP 5. Carefully remove the cakes from the steamer (Image 17). Let them cool slightly—they’ll release easily from the molds (Images 18, 19). Transfer to a cooling rack to cool completely (Image 20). Serve with tea and enjoy!

Pro Tips

Grease the cake molds well so the cakes release easily after steaming.
Combine liquid ingredients first. Temper with a scoop of egg batter, then fold back in until just combined.
Preheat the steamer first before you start steaming. A properly hot steamer helps the cakes rise well from the beginning.
Beat the eggs and sugar until thick and pale. This step is important for a light, airy texture. The batter should leave a ribbon trail when lifted.
Fold the dry ingredients gently to avoid knocking out too much air from the batter. This helps keep the cakes soft and fluffy.
Mix the liquid ingredients in thoroughly, but do not overmix. Once everything is smooth and combined, the batter is ready.
Steam the batter right away after pouring into the molds. Letting it sit too long may reduce the lift.
Place the molds on a tray before transferring them into the steamer. This makes handling easier and helps prevent spills.
Keep the steaming heat steady over high heat so the cakes cook evenly and rise properly.
Wrap the steamer lid with a clean kitchen towel if needed to prevent water droplets from dripping onto the cakes.
Do not open the lid too early during steaming, or the cakes may collapse.
Let the cakes cool slightly before unmolding so they firm up a little and release more neatly from the molds.
Use small decorative molds like flowers, stars, or mini bundts to make these steamed lemon cakes look extra charming for serving.

Serving Suggestions

These adorable steamed lemon cakes serve as a light, refreshing finish to any meal—especially after richer dishes like Japanese chicken karaage, spicy chicken curry, or flavorful beef rendang. Their bright citrus flavor cleanses the palate beautifully, leaving you refreshed rather than stuffed.

Pair them with other delicate treats like mango sago dessert, corn pudding, or a scoop of mango ice cream for a sweet and satisfying spread.

For drinks, serve alongside an iced blue latte, lemongrass pandan tea, or a fragrant cup of rose milk tea.

Steamed Lemon Cake FAQs

Can I use fresh lemon juice instead of lemon paste?

Yes! You can use fresh lemon juice for this steamed lemon cake. Start with about half a lemon and adjust to taste. Lemon paste is mainly for convenience and a more concentrated flavor.

Can I make steamed lemon cake without an oven?

Yes, this recipe is a no oven cake made entirely using a steamer. It’s perfect if you don’t have an oven or want a lighter alternative to baked cakes.

Why is my steamed cake dense instead of fluffy?

A dense texture usually means the batter was overmixed or the eggs were not beaten enough. For a soft and fluffy steamed cake, make sure to beat the eggs until thick and airy, and fold the ingredients gently.

Can I store steamed lemon cake for later?

Yes, store the cakes in an airtight container in the refrigerator for up to 2–3 days. Re-steam or warm slightly before serving to bring back their soft texture.

Can I use a bigger mold for this steamed lemon cake?

Yes, you can use a larger mold as long as it fits in your steamer. Just note that the steaming time may need to be slightly longer.

What other citrus fruits can I use instead of lemon?

You can substitute lemon with lime for a more tart flavor, orange for a sweeter taste, or even grapefruit for a slightly bitter twist. Adjust the sweetness based on the fruit you use.

How do I prevent water from dripping onto steamed cakes?

Wrap the steamer lid with a clean kitchen towel to catch condensation. This helps keep the surface of your steamed lemon cakes smooth and prevents soggy spots.

Mini Lemon Steamed Cakes on a cooling rack with small plants at the back.

Storage

To keep your steamed lemon cakes fresh and fluffy, let them cool completely before storing. Place them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

For longer storage, freeze the cakes (unfrosted) in a sealed container or freezer bag for up to 1 month. Thaw at room temperature, then gently re-steam for a few minutes to bring back their soft, moist texture.