Slow Cooker Lemon Cake

Slow Cooker Lemon Cake. This crock pot cake is moist and has lots of fresh lemon flavor.

 

No cake mix needed for this Slow Cooker Lemon Cake. It is made from scratch and is bursting with fresh lemon flavor! It tastes so incredible eaten warm from the crock pot with a large dollop of whipped cream and a few fresh raspberries.

Slow Cooker Lemon Cake. This crock pot cake is moist and has lots of fresh lemon flavor.

 

The addition of 1/2 cup of cornmeal to the batter gives this Slow Cooker Lemon Cake a wonderful texture and flavor.

Slow Cooker Lemon Cake. This crock pot cake is moist and has lots of fresh lemon flavor.

 

Slow Cooker Lemon Cake also has poppy seeds (they almost seem mandatory with lemons) and a sweet and tangy lemon glaze that soaks into the warm cake giving it even more lemon flavor.

Slow Cooker Lemon Cake. This crock pot cake is moist and has lots of fresh lemon flavor.

 

Slow Cooker Lemon Cake. This crock pot cake is moist and has lots of fresh lemon flavor.

 

Cooking times can really vary with different crock pots so you’ll have to really watch it. You don’t want it to get burnt around the edges. If cooked just right, this cake is wonderfully moist and tender.

If you have too much condensation building up and falling back down on the middle of the cake, you can place a tea towel or a few paper towels under the lid to catch it.

Slow Cooker Lemon Cake. This crock pot cake is moist and has lots of fresh lemon flavor.

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Slow Cooker Lemon Cake. This crock pot cake is moist and has lots of fresh lemon flavor.
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Slow Cooker Lemon Cake
Prep Time
15 mins
Cook Time
2 hr 15 mins
Total Time
2 hr 30 mins
 

This Slow Cooker Lemon Cake made from scratch is bursting with lemon flavor. Serve with whipped cream for a delicious lemon dessert.

Course: Dessert
Servings: 8 servings
Calories: 339 kcal
Author: Christin Mahrlig
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
Glaze
  • 2 1/2 tablespoons lemon juice
  • 1 cup confectioners' sugar
Instructions
  1. Line a lightly greased 6-quart slow cooker with parchment paper. (Parchment paper should come most of the way up the sides.)
  2. Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Using an electric mixer, beat butter and sugar until smooth, about 2 minutes.
  4. Add eggs and beat another 2 minutes.
  5. With mixer on low, mix in sour cream, lemon zest, vanilla extract, and poppy seeds.
  6. Slowly add flour mixture and mix well.
  7. Pour batter into parchment lined slow cooker. Cover and cook on HIGH for 2 hours 15 minutes to 2 hours 30 minutes. Cake should be set in center.
  8. Remove cover and turn crock pot off.
  9. In a small bowl, whisk together lemon juice and confectioners' sugar.
  10. Remove crock pot insert from crock pot and place on a wire rack to cool. Drizzle lemon/sugar mixture on top.

Recipe adapted from The Southern Slow Cooker Bible.

More Slow Cooker Desserts

Slow Cooker Pineapple Upside Down Cake

Slow Cooker Pineapple Upside Down Cake

Crock Pot Pecan Pie

Disclosure: This post contains affiliate links.

8 thoughts on “Slow Cooker Lemon Cake

  1. In the recipe it calls for lemon zest only in the cake ingredients; that doesn’t seem like it would have much lemon flavor. The glaze has the lemon juice, but it doesn’t sound like the cake would be that lemony.

  2. Why have I not made a slow cooker cake yet? Doing it in the summer will be a great time of year so I can keep the oven off — I’ve got to give this a try! I love the lemon poppyseed flavor. 🙂

  3. I seriously need to start making desserts in the slow cooker! This looks delicious. Perfect for summer. The combination of cornmeal and lemon sounds so tasty!

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