Steamed Lemon Cake

Steamed Lemon Cake
Servings: 8 Prep 15 mins Slow Cook 4 hrs on HIGH


  • 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
  • 2 cups confectioners' sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 tablespoons milk
  • 1/2 teaspoon lemon extract

Make It

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


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.

3. 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.


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

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 491, Fat, total (g): 20, chol. (mg): 81, sat. fat (g): 9, carb. (g): 74, fiber (g): 1, pro. (g): 4, sodium (mg): 347, Percent Daily Values are based on a 2,000 calorie diet.