Lemon Steamed Cake or pudding is a lovely soft and fluffy cake steamed on the stovetop, steamer, or multicooker. Bursting with refreshing lemon flavor throughout the cake and coated in lemon curd.

Oh my goodness! Friends! Today I have a most wonderful Steamed Lemon Cake recipe to share with you.
Now, depending on where in the world you live, you might call this a 'pudding', for example, in the United Kingdom, these types of cakes are referred to as puddings because of the type of bowl used in cooking and the method of cooking too, which is steaming.
The bowl is known as a 'pudding basin' and is always used when steaming such things as Christmas puddings, sticky toffee puddings Steamed Cherry Pudding, and so on.
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For those of you who aren't familiar with steaming cakes, or puddings, I've given some easy instructions with photos on how to make a cover for the pudding during steaming, and of course, if you're familiar with this, simply skip that part of the instructions. I hope those of you who haven't done this before find the photos helpful!
What is the difference when you steam a cake?
Steaming cakes is a lovely method of cooking. It ensures you get a soft and light cake, never dry and actually, it's quite difficult to overcook, so long as you follow the cook times. Well, look at it this way, you won't be able to burn or over brown your cake!
Here's another of our steamed cakes, it's a Chinese recipe called Ma Lai Go, and often served as part of Dim Sum. It's soft, light and absolutely delicious!
Traditionally, steamed puddings are served warm with custard. We have a lovely recipe for homemade custard which you can make to go with your steamed pudding.

For this steamed lemon cake, you can serve with custard, vanilla ice cream or simply eat on its own.
If you're making this steamed lemon cake ahead, you can cover it and keep chilled for a day and then simply pop in the microwave to warm up and then serve.
It will also freeze well too. Again, allow to defrost and microwave for about a minute if warming the whole cake then serve.

I've made this recipe by hand, simply using a spatula to mix the ingredients. No need to use an electric mixer. Just make sure your butter is softened before you start and it will all mix very easily.
I've used my multi-cooker to steam this cake. Some of you may have an Instantpot or similar. So the instructions are below for you.
The key is to make sure your bowl is the right size to fit inside the multi cooker. I have only recently purchased my multi cooker (and I love it!).
I didn't have a pudding bowl to fit so I bought one as most of my baking equipment is in a storage box right now (moving house soon!).
When you use a bowl for steaming here's 3 things to make sure of when you buy;
- Make sure it fits in your multicooker, width and height,
- It has a rim so you can use string to tie the foil down, and
- Make sure it is heatproof. You can get plastic pudding bowls, however, most are not for steaming, but only for the microwave, so please make sure!
So, getting back to this delicious Steamed Lemon Cake recipe, this is a lovely dessert to serve to guests and equally, to have for a weekend dessert.
It's flexible any time of year. In the summer months, you can eat it chilled with some ice cream and in the winter months, serve warm with some delicious custard.
If you enjoy lemon flavored cakes, why not try our delicious Lemon Upside Down Cake. It's an easy recipe for a baked cake!
So let's get straight to the recipe and see how we make this delicious steamed lemon cake. Please do enjoy!

Prep Time
15 Minutes
Cook Time
55 - 60 Minutes
Serves
6
Ingredients
3 Tablespoons Lemon Curd
6 oz or 175 g Self-Raising Flour
1 Heaped Teaspoon Baking Powder
Pinch of Salt
6 oz or 175 g softened butter
3 large eggs
6 oz or 175 g Regular Sugar
Juice and grated zest of 1 lemon

*Here's our Homemade Lemon Curd recipe If you'd like to make your own.
Instructions
1. Prepare your pudding bowl as follows.
Place the bowl on a sheet of parchment paper and draw around the base and cut out the circle.
My pudding bowl is diameter: 6 ½ Inches or 16 cm at the top and 4 inches or 10cm in height.
You need to make sure your bowl will fit in your multi cooker. This size is a perfect fit for mine.

2. Grease the inside of the pudding bowl and place the cut out piece of parchment paper in the bottom.
This will stop the cake from sticking.
You can also use our easy pan release for baking instead of greasing with butter if you prefer.

3. Prepare the cover as follows.
Take a sheet of parchment and a sheet of aluminum foil large enough to cover the top of the bowl.

Place one on top of the other then form a pleat across the centre. Set aside.

**The pleat is necessary to allow the cake to rise when steaming.

4. Cream the butter and sugar until light and fluffy.
I've done this by hand as it is not hard so long as the butter is nice and soft.

5. Add the eggs, lemon juice and zest.
6. Add the SIFTED flour, salt and baking powder. Fold gently so as not to lose too much air.
7. Add the lemon curd directly into the pudding basin so it sits on top of your cut out parchment paper in the base of the bowl.

8. Transfer cake batter to the pudding bowl.

9. Place the parchment and foil over the pudding basin with the parchment on the underside.

10. Using some string, tie the cover around the rim of the bowl.

11. Place in the steamer or multi cooker.

For Multi cooker, place a trivet in the bottom of the cooking container and fill with water up to the level of the trivet.

The setting should be for STEAM, for 45 minutes.
When the time is up, release the steam and remove from the multicooker.
12. Remove the cover and place a serving plate over the pudding. ***Please be VERY CAREFUL as the bowl will be hot!! Use a tea towel!
*If you are steaming on the stovetop, the cooking time will be around 60 to 70 minutes.
If the cake isn't quite done, place the foil and parchment over the cake again and steam for a further 10 minutes.

13. Turn the plate and pudding bowl upside down and remove the bowl.

You may have to wait a minute or so for gravity to work. The cake should drop easily.

If it doesn't, just run a knife around the edge of the bowl to loosen the cake then try turning it upside down again and the cake should drop.

14. Serve warm with some custard or ice cream.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Delicious Steamed Lemon Cake
Lemon Steamed Cake or pudding is a lovely soft and fluffy cake steamed on the stove top, steamer or multicooker.
Ingredients
- 3 Tablespoons Lemon Curd
- 6 oz or 175 g Self-Raising Flour
- 1 Heaped Teaspoon Baking Powder
- Pinch of Salt
- 6 oz or 175 g softened butter
- 3 large eggs
- 6 oz or 175 g Regular Sugar
- Juice and grated zest of 1 lemon
Instructions
1. Prepare your pudding bowl as follows; Place the bowl on a sheet of parchment paper and draw around the base and cut out the circle. My pudding bowl is diameter: 6 ½ Inches or 16 cm at the top and 4 inches or 10cm in height. You need to make sure your bowl will fit in your multi cooker. This size is a perfect fit for mine.
2. Grease the inside of the pudding bowl and place the cut out piece of parchment paper in the bottom. This will stop the cake from sticking.
3. Prepare the cover as follows; Take a sheet of parchment and a sheet of aluminium foil large enough to cover the top of the bowl. Place one on top of the other then form a pleat across the centre. Set aside.
**The pleat is necessary to allow the cake to rise when steaming.
4. Cream the butter and sugar until light and fluffy.
5. Add the eggs, lemon juice and zest.
6. Add the SIFTED flour, salt and baking powder. Fold gently so as not to lose too much air.
7. Add the lemon curd directly into the pudding basin so it sits on top of your cut out parchment paper in the base of the bowl.
8. Transfer cake batter to the pudding bowl.
9. Place the parchment and foil over the pudding basin with the parchment on the underside.
10. Using some string, tie the cover around the rim of the bowl.
11. Place in the steamer or multi cooker.
For Multi cooker, place a trivet in the bottom of the cooking container and fill with water up to the level of the trivet. The setting should be for STEAM, for 45 minutes. When the time is up, release the steam and remove from the multicooker.
If you are steaming on the stovetop, the cooking time will be around 60 to 70 minutes.
12. Remove the cover and place a serving plate over the pudding. ***Please be VERY CAREFUL as the bowl will be hot!! Use a tea towel!
13. Turn the plate and pudding bowl upside down and remove the bowl. You may have to wait a minute or so for gravity to work. The cake should drop easily. If it doesn't, just run a knife around the edge of the bowl to loosen the cake then try turning it upside down again and the cake should drop.
14. Serve warm with some custard or ice cream.
Notes
If the cake isn't cooked through, return the cover and steam for a further 10 minutes.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 514Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 168mgSodium: 715mgCarbohydrates: 61gFiber: 1gSugar: 38gProtein: 7g
Nutrition information isn’t always accurate
Delicious Cake Recipes Using Lemons
Here's a great selection of cake recipes using lemons so pucker up and enjoy!
Easy Sticky Lemon Cake. An easy classic homemade cake recipe bursting with lemon. Soft, moist sponge with a sticky sweet glaze makes this a perfect cake for any occasion
Strawberry and Lemon Loaf Cake.
A deliciously soft and fluffy strawberry loaf cake bursting with freshly squeezed lemon juice. Flavourful, with a tender, soft texture. An easy, popular cake recipe.
Easy Lemon and Poppyseed French Yogurt Cake. Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.
Strawberry and Lemon Angel Food Cake. Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert
Easy Lemon French Yogurt Cake. Delicious tangy lemon, soft and moist, incredibly easy made from scratch cake recipe, great as a tea time snack
Easy Blueberry and Lemon Crumble Cake.
Deliciously soft & moist cake packed with blueberries and a hint of lemon. Topped with a crumble topping. Easiest simple cake recipe ever!
Lemon Spoon Cake. A wonderful soft and moist lemon cake made in the slow cooker. It's a very easy recipe and great tasting!
Deliciously refreshing lemon upside-down cake recipe, fluffy lemon sponge with a layer of sharp lemon curd to give a great combination. A great family-sized cake recipe, perfect for afternoon tea or a party.
Lemon Drizzle Raspberry Ripple Cake. An easy, soft, moist and great tasting cake, perfect with a cup of tea!
Lemon and Poppy Seed Loaf! This is truly a delightful cake. The flavours are gentle, the cake is soft and moist and of course looks so pretty with the addition of poppy seeds sprinkled throughout the cake.
a wonderful soft and delicious cake using freshly squeezed juice and zest. Bake in a loaf or bundt pan. You choose!
Fluffy Lemon Ricotta Cheesecake is a lovely baked dessert and so light and airy. Perfect for Easter, Mother's Day or any time of the year! It's out of this world delicious!
Crockpot Lemon Cheesecake, an easy slow cooker & oven recipe. A delicious dessert for Spring, this cheesecake has a balance of sweet and sharp with a lovely creamy texture.
Blueberry and Lemon Cheesecake, A delicious VERY EASY No Bake dessert with a lovely flavor combination.
Jennifer
says:Hi, I’ve been looking for a stovetop cake to make for my husband’s B-day since our oven isn’t working and this recipe looks perfect. However I don’t have an Instapot nor a pudding bowl. What I do have is a bamboo steamer and a springform pan. Do you think I could steam this cake using the Mai Lai go method with parchment in the bamboo steamer or alternatively put it in the pan lined with parchment and steam it the same way?
Thank you for the recipe and look forward to your advice.
Lovefoodies
says:Hi Jennifer, yes, I was just going to suggest you do the same method for our ma lai go recipe using the bamboo steamer. That will be fine and of course make sure
The parchment paper is covering all the holes!! You can also use a springform and place it directly in the steamer but I am thinking it will probably be too tall for your steamer lid
PAULINE
says:HOW DO I PRINT THIS RECIPE? I DON’T SEE ANY PRINT ICON.
Lovefoodies
says:Hi Pauline, if you scroll to the bottom you will see the recipe card. This let’s you print just the recipe without all the pictures etc so you save in ink and paper. Hope that helps!
Pauline
says:Thanks, I did not see that! Maybe the PRINT button could also appear near the top of the recipe.
Pauline 🎸⚡️🔥
says:This was weird and tasted too much like butter. I guess it is an English dessert?
Also, I had it simmering in a pot but it should have been at a full boil w steam firing out the top?
ling
says:just made this steamed lemon pudding, with homemade lemon curd ( also your recipe). followed recipe instructions to the T , and it turned out perfect!
halved the recipe bcos of steamer and pudding bowl size. steamed it , old fashioned, no problem there. 😊👍
moist and delish. curd was nice n fudgey ( not soggy)
Anne Leslie
says:You say it can be steamed on the stove top but I didn’t see any instructions for doing so. Could you please post those?
Thanks
Anne
Lovefoodies
says:Hi Anne, the instructions are the same, you just use a steamer or trivet in the bottom of a pan with a lid and steam for the same amount of time. Hope that helps
Julie Gilmore
says:I tried this with 1/2 the recipe in a smaller basin. I used the 45 minutes steaming on the stove top. Major fail. When I turned it out it was like a lava flow. 45 minutes was not enough.
Jayne
says:I have a traditional pudding tin…I assume I can use that instad of a bowl?
Thanks!
Lovefoodies
says:Hi Jayne, yes so long as there is a lid or you make one if you haven’t!
Ellen Charlton
says:Just wondering if it would work with a metal steamed pudding mold. We always used them for Christmas pudding. Might be difficult to release with the curd?
Lovefoodies
says:Hi Ellen, yes a metal basin will be fine. Just make sure you butter the sides and base and pop a circle of parchment in the bottom like the recipe and the cake will release easily.
Pea
says:Instapot at steam for 45 minutes was not long enough – perhaps another 10 minutes –
In addition to cook time concern , when eggs were added to the butter sugar lemon zest and juice the batter separated/ curdled . Is this suppose to happen?
The flavor is amazing. Will try again –
Self rising flour hard 2 find in my neck of the woods. I made my own by combining 1 cup of flour with 1 1/2 teaspoon of baking powder and a 1/4 teaspoon of salt.
Thank you.
Lovefoodies
says:Hi Pea, thanks for your feedback. The eggs can cause it to curdle, so you can add them slowly whilst beating the mixture, adding a few tablespoons of the flour with the egg in stages. That stops the curdling. It is t too much of a problem as you don’t notice once it’s cooked so don’t worry too much.
The steam time could be a little different depending on the brand of steamer etc, so I’m glad you were able to add a little extra time to steam!
Deb
says:I don’t have an instapot or multi-cooker… how can I make this cake on the stovetop? It looks wonderful!
Lovefoodies
says:Hi Deb, you can do it the old fashioned way if you have a deep enough saucepan with a lid. Simply Find an old saucer and stand it upside down in the pan, or something like a shallow tuna can (if you don’t have a steamer tripod) and stand the pudding bowl on top so it’s not going to touch the water,then fill the pan with boiling water up to the base of the pudding bowl. Put the lid on and steam on medium heat for around 40 minutes. You might need to top up with hot water during cooking so keep an eye the pan doesn’t burn dry! But otherwise, that’s how you can steam on the stove top.
Hope that helps!
Dee
says:Love your recipes. Yet to try one, but they seem really doable.
My question is whether I can use a pressure cooker (on the gas stove, not an electric one) to make this, and if so, do I use the weight? I steam caramel custard without the weight.
Thank you
Lovefoodies
says:Hi Dee, glad you like the recipes!
I haven’t tried using the pressure cooker to make this cake, only the steamer function so unfortunately, I can’t really advise how best to cook it using a pressure cooker on the stove top. If you try it that way please do come back and let us know how you get on in case anyone else is curious!
Thanks for writing in and sorry I can’t be of much help this time!
Omar
says:Great recipe! Just finished steaming two cakes, one in an Instant Pot and the other on the stove in a dutch oven. Had to put half the batter in each bowl because I didn’t have a bowl that was tall enough for one cake. Thank you for sharing this with us!
Gary Dunne
says:Great lemon cake im going to do mie on the gas stove top will the cooking time be longer ? Your steamed English pudding is actually a sticky date pudding i grew up on it the authentic English is the best try looking up the ENGLISH HAIRY BIKERS THERE FAMOUS ENGLISH CHEFS im in AUSTRALIA now and have missed it for 40yrs you will find some unreal recipes from the hairy bikers and they are hilarious to watch
Lovefoodies
says:Hi Gary, yes! The hairy bikers is a funny show with some great recipes!
For this steamed cake the cook time for stove top is the same so you should be fine. Please enjoy!