Lemon Sugar-Crusted Cake
This cake is good with blueberry sauce, or you can add a cup of fresh blueberries to the batter before you cook it.
INGREDIENTS | SERVES 8
- 1 (18-ounce) lemon cake mix
- 4 large eggs
- 1 cup sour cream
- ¾ cup plus 1 tablespoon butter
- 1 cup milk
- 1 (3-ounce) package instant lemon pudding mix
- 3 drops lemon oil or ¼ teaspoon lemon extract
- ¼ cup sugar
Add the cake mix, eggs, sour cream, ¾ cup of the butter, milk, pudding mix, and lemon oil or extract to a mixing bowl. Stir by hand to mix.
Use the remaining butter to grease the bottom and halfway up the sides of the slow cooker.
Pour the sugar into the slow cooker and turn the crock until the sugar is coating all of the butter.
Carefully spread the batter in the slow cooker. Cover and cook on low for 4 hours or until a toothpick inserted into the center of the cake comes out clean.