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Ingredients

Cake

Frosting

Directions

  • Coat an 8-cup soufflé dish with nonstick cooking spray. Line bottom with wax paper; spray paper.

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Cake

  • 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 soufflé 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.

  • 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

  • In medium-size bowl, beat confectioners' sugar, butter, milk and lemon extract until smooth. Spread over cake.

Nutrition Facts

491 calories; 20 g total fat; 81 mg cholesterol; 347 mg sodium. 74 g carbohydrates; 4 g protein;

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