Moist Crock Pot Lemon Cake
Delightfully tangy and irresistibly soft, this Moist Crock Pot Lemon Cake is a fuss-free dessert that will brighten up any occasion. Crafted entirely in your slow cooker, this zesty cake features fresh lemon juice and fragrant lemon zest for a burst of citrus flavor, perfectly complemented by a buttery, tender crumb. Topped with a glossy, tangy lemon glaze and finished with a sprinkle of zest, it’s as visually stunning as it is delicious. With minimal prep time and the convenience of crock pot cooking, this recipe is perfect for busy days or as a stress-free party dessert. Whether served as a sweet finale or enjoyed with a cup of tea, this slow cooker lemon cake is guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, melted
- 0.5 cup Whole milk
- 0.25 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Powdered sugar
- 1.5 tablespoons Fresh lemon juice (for glaze)
- 0.5 teaspoon Lemon zest (for garnish)
- Nonstick cooking spray
Instructions
Spray the inside of your crock pot generously with nonstick cooking spray to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In another bowl, combine the melted butter, whole milk, fresh lemon juice, lemon zest, and vanilla extract. Whisk until well blended.
Add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing.
In a small bowl, whisk the eggs until slightly frothy, then fold them gently into the batter.
Pour the batter into the greased crock pot and spread it out evenly with a spatula.
Cover the crock pot with a layer of paper towels (this helps absorb moisture and prevents the cake from becoming soggy) and place the lid on top.
Cook on high for 2 hours or until a toothpick inserted in the center comes out clean. Cooking times may vary slightly depending on your crock pot.
Once cooked, carefully remove the crock pot insert and let the cake cool for 10-15 minutes before transferring it to a serving plate.
In a small bowl, whisk together the powdered sugar and fresh lemon juice to form a smooth glaze.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides for a decorative effect.
Garnish with an extra sprinkle of lemon zest for added flavor and presentation.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 33.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
