Slow Cooker Lemony Cake
This Slow Cooker Lemony Cake is perfectly is the perfect combination of tangy and sweet. Serve it warm right out of your slow cooker – you can garnish it with whipped cream and berries, but it’s just as tasty on its own!
Serves: 6
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ cup butter, melted
- ½ cup half and half
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 egg
for the topping:
- ½ cup sugar
- ½ cup boiling water
- 2 tablespoons butter, melted
- 2 tablespoon lemon juice
- Sift together flour, sugar and baking powder in a medium bowl. Set aside.
- In a large bowl, combine ½ cup butter, half and half, 2 tablespoons lemon juice, lemon zest and egg. Whisk ingredients until well combined.
- Add flour mixture to egg mixture and stir to incorporate.
- Spray the bowl of a 3 to 4-quart slow cooker with nonstick cooking spray. Spread batter into slow cooker.
- Combine all topping ingredients in a small bowl and then pour over cake batter.
- Cover and cook on high for 1 11/2 to 2 hours, or until a toothpick inserted into the center comes out clean.
- Spoon cake and sauce into serving dishes.