I have made several attempts at cooking Lemon Cake in my rice cooker. I have some Lemon Cake recipes and I used them. I realised that the cake cooked in ricer cooker tends to collapse when flipped over if Butter content is high. Soft and moist ones don’t work well. It seems the basic rice cooker cake recipe that requires smaller amount of Butter and larger amount of Flour works best. I recommend to add Lemon Icing rather than pouring Lemon Syrup over the hot cake.

Makes

I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter

Ingredients

60g melted Butter *can be increased, read ‘Method 3’
1/2 cup Caster Sugar
1/4 teaspoon Salt
2 large Eggs
Zest of 1 Lemon *grated
2 tablespoons Lemon Juice
1 & 1/4 cups Self-Raising Flour
1/2 cup Butter Milk OR Milk *slightly warmed if cold

Lemon Icing
1/4 cup (30g) Icing Sugar
1/2 tablespoon Lemon Juice
*Note: You can double the amount of Lemon Icing

Method
  1. Line the base of rice cooker’s inner pot with baking paper. *Note: If your inner pot is in a good condition, baking paper would be unnecessary.
  2. Whisk all ingredients in a mixing bowl until smooth. Pour the mixture into the prepared rice cooker’s inner pot, flat the surface evenly, and start cooking at ‘Cake’ setting.
  3. *Note: Cake that is cooked in ricer cooker tends to collapse when flipped over if Butter content is high. If you add more Butter, the cake would be moister and taste nicer, but you need to take the cake out of the pot cautiously.
  4. If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. When it is cooked, turn out on a wire rack, carefully peel away baking paper, and cool.
  5. To make Lemon Icing, mix Icing Sugar and Lemon Juice. Drizzle the Lemon Icing over the cooled cake, and serve.
  6. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.