Slow Cooker Lemon Cake Recipes

CROCK POT LEMON POKE CAKE

Steps:

• Lightly spray your 6-quart slow cooker (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker) with cooking spray
• Pour your prepared cake mix in your slow cooker
• Place 3-4 paper towels under the lid, cover and cook on high for 1-2 hours
• Once your cake passes "the toothpick test", remove your crock from your slow cooker and let it cool
• When your cake is cooled, poke holes in your cake with a toothpick
• Mix together your lemon-lime soda with your jello
• Evenly pour your jello mixture over your cake
• In a different bowl, mix together your whipped topping and pudding mix
• Spread your topping evenly over the cake

SLOW COOKER LEMON CAKE

Steps:

• 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.

SLOW COOKER GINGERBREAD CAKE WITH LEMON SAUCE

Steps:

• Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.
• Sift flour, ginger, baking soda, cinnamon, cloves, and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.
• Grease and flour the inside of a small, quart-sized French baking dish or baking insert. Pour in batter. Place in the slow cooker. Pour water around the insert or baking dish, halfway up the sides. Cover insert with lid, or cover baking dish with paper towels.
• Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and a knife inserted into the center comes out clean, on Low, 3 to 4 hours, or High, 1 3/4 to 2 hours. Remove dish from the cooke and let cool on a wire rack for at least 5 minutes before running a knife around the outer edge of the cake and inverting onto a serving plate.
• While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Cook over medium heat until thick and bubbly, about 1 minute. Remove from the heat and stir in butter.
• Top cake with lemon sauce.