Mini Lemon Steamed Cake

5 from 1 vote

Meet my Lemon Steamed Cake—a light, refreshing dessert that’s perfect for any time of day! Bursting with bright citrus flavor and super moist, this little cake will capture your heart.

Prep Time15

Cook Time20

Total Time35

Course: Cake, Dessert, Desserts

Cuisine: Asian, Indonesian

Servings: pieces

Calories: 137kcal

Author: Claudia

Equipment

17 cake molds

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

Instructions

Preheat the steamer. In a large mixing bowl, combine eggs, sugar, and salt. Beat at high speed for 10 minutes until the batter turns pale and white. The batter is ready when it leaves a trailing ribbon when lifted.
Sift the flour, cornstarch, milk powder, and baking powder into the batter. Gently fold with a spatula until fully incorporated. Then, pour in the condensed milk.
Add the coconut oil, evaporated milk, lemon paste, lemon juice, and yellow food coloring. Mix well until the batter is smooth and uniform.
Immediately pour the batter into greased cake molds. Place the molds on a tray for easy transfer to the steamer. Steam over high heat for 15–20 minutes.
Carefully remove the cakes from the steamer. Let them cool slightly—they’ll release easily from the molds. Transfer to a cooling rack to cool completely. Serve with tea and enjoy!

Video

Notes

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.

Nutrition