Serves 6



  • Magarine, 150 grams (softened)
  • Caster Sugar, 100 grams
  • Self-raising Flour, 150 grams
  • Baking Powder, 1 teaspoon
  • Milk, 30ml
  • Egg, 3 (lightly beaten)
  • Lemon Zest, 1 tablespoon (finely grated)

Lemon Drizzle Sauce: 

  • Lemon, 2
  • Caster Sugar, 60 grams
  • Honey, 2 tablespoons


  • Whisk, 1
  • Round Baking Tin, 1 (greased with margarine)
  • Steaming Rack, 1
  • Aluminium Foil
  • Sauce Pan, 1
  • Wooden Skewer



  1. In a large bowl, add in softened margarine and sugar. Whisk until it comes pale in colour. (about 3 minutes)
  2. Add in self-raising flour, baking powder and milk. Whisk until combined.
  3. Add in beaten eggs slowly and continue whisking until well combined. Mix in lemon zest.
  4. Pour the cake mixture into the prepared baking tin and cover with aluminium foil.
  5. In a Thermos® 4.5L Shuttle Chef® inner pot, place in the steaming rack, add water till 1/3 full and place the baking tin with cake mixture onto the steaming rack.
  6. Bring the water in the inner pot to a boil. Once boiling, let it simmer for another 15 minutes.
  7. After 15 minutes, transfer it to the Shuttle Chef® outer pot and let it sit aside to continue cooking for at least 3 hours. 

Lemon Drizzle Sauce:

  1. Juice and finely grate the lemon zest from 2 lemons.
  2. In a sauce pan, add in lemon juice, lemon zest, caster sugar and honey. Mix well and bring contents to a boil until sugar dissolves. Set aside for later use.
  3. After 3 hours, remove the cake and prick several holes with a wooden skewer.
  4. Pour the lemon drizzle sauce over the cake and garnish with lemon zest.
  5. Let it cool down completely before serving. Enjoy! 



  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.
  • Both steaming rack and baking tin have to fit well into the Shuttle Chef® inner pot when the lid is closed, and the baking tin must be easily placed into the Shuttle Chef® when filled with contents.


Photos and recipe courtesy of Thermos Singapore team.