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Slow Cooker Lemon Cake


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.

Slice of Slow Cooker Lemon Cake with 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.


Lemon Cake in slow cooker lined with parchment paper.


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.

Whole Slow Cooker Lemon Cake and fresh lemons.

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.

Slice of lemon cake on blue plate with fresh raspberries.


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Craving more lemon recipes? Try One Of These:

Slice of Slow Cooker Lemon Cake with fresh raspberries.

Slow Cooker Lemon Cake

This Slow Cooker Lemon Cake made from scratch is bursting with lemon flavor. Serve with whipped cream for a delicious lemon dessert.
PREP: 15 minutes
COOK: 2 hours 15 minutes
TOTAL: 2 hours 30 minutes
SERVINGS: 8 servings


  • 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


  • 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.


When you zest the lemon, make sure you only remove the yellow part and not the white part. The white part is bitter.
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.


Calories: 339kcal
Author: Christin Mahrlig
Course: Dessert
Cuisine: American
Keyword: cake, lemon, slow cooker dessert

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Originally published April 24, 2016.

Recipe adapted from The Southern Slow Cooker Bible.

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Disclosure: This post contains affiliate links.

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16 thoughts on “Slow Cooker Lemon Cake”

  1. 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.

  2. 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.

  3. Absolutely fabulous lemon cake. I was worried about the pow of lemon flavor, so added about 1/3 cup lemon juice to the batter. So glad I did! Wonderfully light product, good for morning, tea or dessert.

  4. 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.

  5. Can you say AMAZING!? Cuz I sure can’t, I’m drooling too much to even speak. Anyway, this seriously looks incredible!

  6. Lucy - (Recipes @ Globe Scoffers)

    This looks and sounds delicious! Love the fact it has been cooked in a slow cooker.

  7. 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. 🙂

  8. Gayle @ Pumpkin 'N Spice

    What a pretty cake, Christin! I love that you made it in the slow cooker! I’ve only done that once before, so I definitely need to make a dessert in there again. I love the fresh lemon flavor!

  9. Mary // chattavore

    This cake looks amazing, Christin. I love using my slow cooker in unconventional ways. Lemon cake is my fave, so I’ll have to try it.

  10. 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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