• 1 c. sugar
  • 1/4 c. flour
  • 1/4 tsp. salt
  • 1/4 c. lemon juice
  • 1 T. grated lemon zest
  • 3 eggs, separated
  • 1 T. butter, melted
  • 1 c. milk
  • 1 T. icing (made with powdered sugar, butter and a little milk)

Pin It


Slow Cooker Baked Lemon Cake is delicious and very moist. I love the light and airy taste of this delicious cake.

  1. Combine sugar in a bowl, with flour and salt.
  2. Stir in lemon juice, lemon zest, egg yolks, butter and milk.
  3. In a seperaer bowl, beat egg whites until stiff peaks form, and fold gently into lemon mixture.
  4. Butter and flour a bowl that will fit in you slow cooker.
  5. Pour into bowl and cover tightly with foil (use a rubber band that will hold the foil tight).
  6. Place the bowl in your slow cooker and pour enough water to come 1 inch up sides of bowl.
  7. Cover. Cook on High for 3 to 4 hours or until topping is set and light and fluffy.
  8. Icing cake before serving or dust with powdered sugar (as pictured).

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Lemon Cake

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites