You are here

Steamed Lemon Cake

Steamed Lemon Cake

Nutrition Facts
  • cal. (kcal) 491
  • Makes: 8 servings
  • Prep: 15 mins
  • Slow Cook: 4 hrs on HIGH
  • 0
  • 1
  • 2
  • 3
  • 4
by 5 people
add your rating thank you for rating | add a comment

Ingredients

Shop Kitchen ▾
Cake
  • 1 16 - ounce package pound cake mix
  • 3/4 cup buttermilk
  • 3 tablespoons unsalted butter, softened
  • 2 large eggs
  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon zest
Frosting
  • 2 cups confectioners' sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 tablespoons milk
  • 1/2 teaspoon lemon extract

Directions

  1. Coat an 8-cup souffle dish with nonstick cooking spray. Line bottom with wax paper; spray paper.
Cake
  1. Beat together the pound cake mix, buttermilk, butter, eggs, lemon juice and zest on low speed for 30 seconds; increase speed to medium and beat for 2 to 3 minutes or until well blended and smooth. Spread batter into prepared dish. Cover dish tightly with foil and place in a 5-quart oval slow cooker bowl. Add 4 cups boiling water around souffle dish. Cover and cook on HIGH for 4 hours. Cake is done when a toothpick inserted in the center tests clean and cake springs back when touched.
  1. Remove dish to a rack and cool uncovered for 10 minutes. Run a thin knife around edge of cake and invert onto wire rack; turn right side up to cool completely.
Frosting
  1. In medium-size bowl, beat confectioners' sugar, butter, milk and lemon extract until smooth. Spread over cake.

Nutrition Information for Steamed Lemon Cake

Servings Per Recipe: 8
PER SERVING: 491 cal., 20 g total fat (9 g sat. fat), 81 mg chol., 347 mg sodium, 74 g carb. (1 g fiber), 4 g pro.