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.
A Delicious Slow Cooker Dessert.
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 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 Recipe Tips:
When you zest the lemon, make sure you only grate off the yellow part. The white layer underneath is bitter. Use a microplane grater to zest the lemon.
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.
How To Store?
Leftovers can be stored at room temperature for 3 to 4 days. Be sure to wrap it well so it does not dry out.
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Craving more lemon recipes? Try One Of These:
Slow Cooker Lemon Cake
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
- Line a lightly greased 6-quart slow cooker with parchment paper. (Parchment paper should come most of the way up the sides.)
- Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Using an electric mixer, beat butter and sugar until smooth, about 2 minutes.
- Add eggs and beat another 2 minutes.
- With mixer on low, mix in sour cream, lemon zest, vanilla extract, and poppy seeds.
- Slowly add flour mixture and mix well.
- 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.
- Remove cover and turn crock pot off.
- In a small bowl, whisk together lemon juice and confectioners' sugar.
- Remove crock pot insert from crock pot and place on a wire rack to cool. Drizzle lemon/sugar mixture on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published April 24, 2016.
Recipe adapted from The Southern Slow Cooker Bible.
More Slow Cooker Desserts
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It was pretty average cake, and it did in fact “bake” in the crockpot. If it made as written doesn’t give much lemon flavor so if you like a more lemon kick, you’ll have to adjust. Also 2 to 2.5 hours seems way to long! Mine was baked all the way through at about 1.5 hours so be sure to check on it. Don’t skip the tea towel for the condensation.
_____these were my personal modifications:
1. For a stronger lemon flavor, I added the juice one fresh lemon (on the smaller side) to the wet batter before adding in the dry ingredients. I would probably add more lemon juice next time (personal preference).
2. The lemon/sugar drizzle was a bit disappointing, and I think an icing might have been option.
3. I could take or leave the poppy seeds.
Brillient
Looks Amazing!
What can I replace the cornmeal with? Rice flour? I am allergic to corn. Thanks
Try using almond flour … added benefit, it’s gluten free. Or maybe oatmeal flour.
This looks SOOOOOO Good! We love lemon here and the tarter the better. This lemon cake seems easy peasy. Love my slow cooker. Will be making this sometime soon. I’ll let you know how it goes.