Crock Pot Lemon Cake Recipe, Delicious Crock Pot Lemon Cake That Is Light, Moist, And A Very Lemony Flavor.
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
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 crock pot 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.
Makes 8 Servings