Steamed Lemon Cake

Pat Duran


This wonderful cake baked in your slow-cooker is so moist- it almost melts in your mouth. You will love the fresh lemon taste and smell of this dessert from Family Circle!


★★★★★ 1 vote

8 servings
15 Min
4 Hr


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16 oz
pkg. pound cake mix
3/4 c
dairy buttermilk
3 Tbsp
unsalted butter,softened
2 large
1/4 c
lemon juice
1/2 tsp
lemon zest, grated


2 c
powdered sugar
1/4 c
unsalted butter,softened
2 Tbsp
1/2 tsp
lemon extract

How to Make Steamed Lemon Cake


  • 1Coat an 8- cup soufflé dish with nonstick cooking spray. Line bottom with parchment paper; spray paper.
    Beat together the pound cake mix, and remaining cake ingredients 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 lightly with fingertips.
    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 all ingredients until smooth. Spread over cake when cool.

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About Steamed Lemon Cake

Main Ingredient: Dairy
Regional Style: English
Hashtags: #slow, #cooker, #on, #high

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