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Slow-Cooker French Lemon Cake

lemoncake
Roxanne Wyss and Kathy Moore•

Your slow cooker is your straight and narrow path to a delicious dinner full of flavor, but did you know you can make a ton of desserts with this simple, versatile appliance? Welcome dessert to the "set it and forget it" world with this citrusy lemon cake. 

We fell in love with the moist, soft texture of this cake. It is wonderful with the tart lemon glaze and even better topped with the glaze and fresh berries. Be prepared for your friends to request the recipe for themselves.

TIP: Lemon zest is easy to grate using a Microplane grater. Remember that the wonderful, intense lemon flavor you want is in the colored portion — the white pith is bitter.

Reprinted with permission from Slow Cooker Desserts

Slow-Cooker French Lemon Cake
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Prep Time
20
minutes
Cook Time
3
hours
Servings
1
(7-inch)
lemoncake
Total time: 3 hours, 20 minutes
Ingredients
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • dash of salt
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup sour cream
  • zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1/2 cup confectioners' sugar
Directions
  1. :::cake:::
  2. Butter a 7-inch springform pan and set aside. Crumble a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
  3. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  4. In a large bowl using a hand mixer, beat together the butter and sugar on medium-high speed until light and fluffy. Beat in the egg. Add the sour cream and blend well.
  5. Add the flour mixture to the butter mixture, beating until well blended. Beat in the lemon zest, lemon juice and vanilla.
  6. Pour the batter into the prepared pan. Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 3 to 4 hours, or until a wooden pick inserted into the center of the cake comes out clean.
  7. Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan and let the cake cool completely.
  8. :::glaze:::
  9. In a small bowl, whisk together the lemon juice and confectioners’ sugar until smooth. Pour the glaze over the cooled cake.
 
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