As promised here is my recipe for the second rice cooker cake. Its very much the same as the first one, except instead of using chocolate and coffee I’m using lemon. This makes a much fresher and lighter alternative. I think this one is actually my favourite, as I’m madly obsessed with lemon these days. I also added a layer of lemon curd in the middle as well as the cream cheese frosting to make it extra special. You can omit this step if you like though.



200g of butter

2o0g of white sugar

200g of all purpose flour (I use the buksul one for noodles and dumplings)

3 eggs

1 teaspoon of baking powder

1 lemon (zest and juice)

Creamcheese  frosting

130g of butter (1 stick)

200g of cream cheese (softened)

400g of icing sugar (sugar powder)

1/2 lemon (zest and juice)

Lemon Curd

3 lemons (zest and juice)

100g of white sugar

4 egg yolks

2 tablespoons of corn flour

85g of butter

100ml orange juice

100ml of water


Cream together the sugar and butter until light and fluffy. Beat in the eggs. Stir in the lemon juice and zest then mix well. In a separate bowl sift the flour, baking powder. Fold into the lemon mixture. Take your rice cooker pan and line it with a piece of parchment paper. Then put the cake mixture inside. Press the cook setting and then continue to keep checking it every time it pops up. You may have to go though several cycles depending on the make and model of your rice cooker. However you will get there in the end so hang in there. You can tell when it’s done when the top is spongy to the touch. Remove the cake from the pan and leave to cool for a couple of hours.


To make the frosting let the butter and cream cheese get to room temperature then beat together  add the lemon juice and zest and mix. Finally beat in the sugar powder until it has all been fully combined. If it a little dry you can add more lemon juice or some milk.

To make the lemon curd put the corn flour, sugar, lemon zest and juice into a saucepan and stir. Add the orange juice and water then turn on to a medium heat. Continue stirring, until it starts to bubble. Turn off the heat and add the butter. Continue to stir until the butter has melted, then whisk in the egg yolks one at a time. When the mixture has completely combined, turn the heat back on to low and stir continuously until the mixture begins to thicken and bubble. Let the curd cool completely before using it in the cake. This recipe will make about a pint of lemon curd which you will not need for the cake. You can halve or quarter the recipe if you wish or use the remaining curd to make lemon bars like I did, recipe coming soon!

Slice you cake in half one it has cooled and fill the middle with one half of the frosting and a layer of lemon curd. Sandwich the two pieces together then top the cake with the other half of the frosting. Decorate with a dusting of icing sugar or lemon zest. Voilà the tastiest lemon cake that was ever made in a rice cooker!




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