• 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)

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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!

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Slow Cooker Lemon Cake

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