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To prepare cake: Coat an 8-cup soufflé dish with cooking spray. Line bottom with wax paper; coat paper with cooking spray.
Beat together the cake mix, buttermilk, butter, eggs, lemon juice and zest with an electric mixer on low speed for 30 seconds; increase speed to medium and beat for 2 to 3 minutes more 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. Add 4 cups boiling water around the dish. Cover and cook on High for 4 hours. (The cake is done when a toothpick inserted in the center tests clean and the cake springs back when touched.)
Remove the dish to a rack and cool uncovered for 10 minutes. Run a thin knife around the edge of the cake and invert onto a wire rack; turn right-side up to cool completely.
To prepare frosting: In a medium bowl, beat confectioners’ sugar, butter, milk and lemon extract until smooth. Spread over cake.