Steamed Lemon Cake
- Servings: 8
The fresh flavor of lemon shines through in this cake that starts with a pound cake mix and steams to perfection in your slow cooker. When holidays or special dinners require more oven space than you have, make dessert in your slow cooker. Line the bowl with a slow cooker liner to save on cleanup. When done, let the slow cooker cool on your countertop, them remove the empty slow cooker liner and toss.
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- 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 finely shredded lemon peel
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 2 tablespoons milk
- 1/2 teaspoon lemon extract
- Disposable slow cooker liner
Coat an 8-cup soufflé dish with nonstick cooking spray. Line bottom with parchment paper; spray paper.
Beat together the pound cake mix, buttermilk, butter, eggs, lemon juice and lemon peel 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. Place the disposable slow cooker liner inside a 5-quart oval slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Cover dish tightly with aluminum foil and place in 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.
In medium-size bowl, beat together powdered sugar, butter, milk and lemon extract until smooth. Spread over cake. Makes 8 to 10 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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