Steamed Lemon Cake

Steamed Lemon Cake
Makes 8
Prep 15 m
Slow Cook 240 m
Slow Cook on HIGH

Ingredients

Cake

Frosting

Directions

  1. 1 of 1 Coat an 8-cup souffle dish with nonstick cooking spray. Line bottom with wax paper; spray paper.

Cake

  1. 1 of 2 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.
  2. 2 of 2 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. 1 of 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: 9 g sat. fat, 1 g fiber, 347 mg sodium, 491 kcal cal., 4 g pro., 74 g carb., 20 g Fat, total, 81 mg chol.