Slow Cooker Lemon Cake
If you’re on the hunt for a dessert that’s both refreshing and simple to make, look no further than this delightful Slow Cooker Lemon Cake. Bursting with citrus flavor and a tender crumb, this cake is perfect for any occasion—from a cozy family dinner to a festive gathering. The best part? You can let your slow cooker do all the work while you enjoy the sweet aroma wafting through your kitchen.
Why Cooks Rave About It
The Slow Cooker Lemon Cake is a game-changer for dessert lovers. Cooks rave about its unique texture, which combines the moistness of a traditional cake with a light crumb that melts in your mouth. The balance of tart lemon and sweet creaminess makes each bite a refreshing experience. Plus, using a slow cooker means you can prepare the batter ahead of time and focus on other tasks while it cooks gently to perfection. It’s a hassle-free way to whip up a crowd-pleaser!
What You’ll Need
To create this luscious cake, gather the following ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 cup sour cream
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons poppy seeds
- 2 1/2 tablespoons lemon juice
- 1 cup confectioners’ sugar
Equipment at a Glance
To make your Slow Cooker Lemon Cake, you will need:
- A slow cooker (5-quart or larger recommended)
- A mixing bowl
- A whisk or electric mixer
- A measuring cup and spoons
- A spatula for scraping the bowl
- A cooling rack
Slow Cooker Lemon Cake: How It’s Done
Step 1: Prepare the Slow Cooker
Start by greasing your slow cooker insert with butter or cooking spray. This will help prevent the cake from sticking and make for easy removal later.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt until well combined. This step ensures that your leavening agents are evenly distributed throughout the flour.
Step 3: Cream the Butter and Sugar
In a separate mixing bowl, cream the softened butter and sugar together using a whisk or electric mixer until the mixture is light and fluffy. This should take about 3-5 minutes.
Step 4: Add the Eggs and Wet Ingredients
Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then, mix in the sour cream, grated lemon zest, vanilla extract, and lemon juice until smooth.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay. Finally, fold in the poppy seeds for an extra crunch.
Step 6: Pour into the Slow Cooker
Pour the batter into your prepared slow cooker, smoothing the top with a spatula.
Step 7: Cook and Wait
Cover the slow cooker with the lid and cook on low for approximately 2 to 2.5 hours, or until a toothpick inserted into the center comes out clean. Remember, slow cookers can vary in temperature, so keep an eye on it towards the end.
Step 8: Cool and Glaze
Once cooked, remove the lid and let the cake cool in the slow cooker for about 10 minutes. Carefully lift it out and transfer it to a cooling rack. After it’s completely cool, whisk together the confectioners’ sugar and a splash of lemon juice to create a glaze, then drizzle it over the cake.
Substitutions by Diet
If you have dietary restrictions or preferences, here are some substitutions you can make:
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Dairy-Free: Substitute the butter with a dairy-free margarine and the sour cream with a dairy-free yogurt alternative.
- Egg-Free: Replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and let sit for 5 minutes).
- Less Sugar: Reduce the amount of sugar to 1 cup for a less sweet cake.
Missteps & Fixes
Even the best bakers can run into issues. Here are some common missteps and how to fix them:
- Overcooked Cake: If your cake turns out dry, it may have cooked too long. Check for doneness 30 minutes before the suggested time.
- Sticky Bottom: If your cake sticks to the bottom, make sure to grease the slow cooker insert thoroughly before adding the batter.
- Flat Cake: If your cake doesn’t rise, ensure your baking powder and baking soda are fresh. Old leavening agents can lead to a dense cake.
- Uneven Cooking: If your cake is uneven, try rotating the slow cooker halfway through cooking to ensure even heat distribution.
Freezer-Friendly Notes
This Slow Cooker Lemon Cake is perfect for making ahead of time! Here are some tips for freezing:
Once the cake is completely cooled, wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. To enjoy, simply thaw in the refrigerator overnight and glaze before serving. This makes it a fantastic option for last-minute gatherings!
Quick Q&A
Can I bake this cake in a traditional oven instead of a slow cooker?
Absolutely! To bake in a conventional oven, pour the batter into a greased cake pan and bake at 350°F (175°C) for about 30-35 minutes, or until a toothpick comes out clean.
How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you prefer it chilled, the fridge is a great option!
What can I serve with this cake?
This cake pairs beautifully with fresh berries, whipped cream, or even a dollop of yogurt for a delightful contrast of flavors and textures.
Can I make this cake ahead of time?
Yes! This cake stays moist and delicious for several days. You can prepare it a day or two ahead of your event, making it a convenient option for busy bakers.
The Takeaway
The Slow Cooker Lemon Cake is a delightful treat that brings a burst of citrus flavor to any table. Its ease of preparation and unique cooking method set it apart from traditional cakes, making it a favorite among busy cooks and dessert enthusiasts alike. With its tender crumb and sweet glaze, this cake is sure to impress your friends and family. Whether you’re serving it at a special occasion or enjoying a slice with your morning coffee, this cake is a simple yet elegant addition to your baking repertoire. Embrace the ease and flavor of this recipe, and watch as it becomes a beloved staple in your home.
Slow Cooker Lemon Cake
Ingredients
Equipment
Method
- Start by greasing your slow cooker insert with butter or cooking spray.
- In a bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt until well combined.
- Cream the softened butter and sugar together using a whisk or electric mixer until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, then mix in the sour cream, grated lemon zest, vanilla extract, and lemon juice until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Fold in the poppy seeds.
- Pour the batter into your prepared slow cooker and smooth the top with a spatula.
- Cover the slow cooker and cook on low for approximately 2 to 2.5 hours or until a toothpick comes out clean.
- Let the cake cool in the slow cooker for 10 minutes, then transfer to a cooling rack. Whisk together confectioners' sugar and a splash of lemon juice to create a glaze, and drizzle it over the cake.
Notes
- This cake can be made gluten-free by using a 1:1 gluten-free flour blend.
- For a dairy-free option, substitute butter with margarine and sour cream with a dairy-free yogurt.
- Reduce sugar for a less sweet cake, using only 1 cup.
