Lemon Curd Stovetop Cake
A soft, dense cake made entirely on the stovetop, topped with a zesty lemon icing and a generous drizzle of lemon curd. Perfect for saving energy or when you don't have an oven.
- Prep20 min
- Cook40 min
- Total1h
- DifficultyMedium
- Servings8
This clever stovetop cake is a cross between a steamed pudding and a classic sponge, giving it a soft, dense crumb that's wonderfully satisfying. The gentle steam cooking keeps it moist and tender, while the tangy lemon curd and smooth icing add a bright, citrusy finish.
It's a brilliant choice if you're looking to reduce your energy consumption or if you simply don't have an oven. The method is straightforward and yields a beautiful, impressive cake that's sure to become a favorite.
Ingredients
Servings
For the icing
Specialist kit
Converted amounts are rounded.
Method
- Grease the base of the cake tin with oil and line with baking paper. In a mixing bowl, combine the flour, sugars and salt. In a jug, whisk the 100ml oil and eggs until combined, then whisk in the soured cream and lemon zest.
- Pour the wet ingredients into the dry ones, then stir to combine. Pour in the just-boiled water, then mix to combine. Tip the batter into the prepared tin, then cover tightly with foil.
- Put a crumpet ring (or a coil of rolled-up foil) in the base of a pan (one with a lid) that’s larger than the cake tin. Pour in enough water to come two thirds of the way up the ring/coil, then sit the cake tin on top, making sure the water doesn’t touch the cake tin. Bring to the boil, then cover with a lid and reduce the heat to a gentle simmer. Cook for 35-40 minutes until set on top (to have a look, lift the edge of the foil around the cake tin). Remove the pan from the heat, leaving the cake tin in the pan with the lid on (to finish off cooking) until cool. Remove the cake from the tin.
- Once the cake is completely cooled, combine the icing sugar and butter in a bowl. In a separate bowl, mix the lemon juice with 1 tbsp hot water, then gradually start mixing this into the icing, bit by bit, until it reaches a spreadable consistency (you may not need it all). Spread the icing over the top of the cake with a palette knife, creating a textured surface. Drizzle the lemon curd on top.
💡 Tips
- Make sure the water doesn't touch the cake tin; if it does, the cake may become soggy.
- You can use a large pot with a tight-fitting lid; if you don't have a crumpet ring, a rolled foil coil works just as well.
- The icing should be thick but spreadable; add the lemon-water mixture gradually to avoid it becoming too runny.
Inspired by a recipe from Delicious Magazine