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    Home » Recipes » Slow Cooker Desserts

    Published on May 13, 2014. Modified on Jan 23, 2024 by bakingqueen74. This post may contain affiliate links. 2 Comments

    Slow Cooker White Chocolate and Lemon Cake

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    Jump to Recipe

    White chocolate and lemon is a great combination, the sweetness of the white chocolate and the fresh twist of lemon, this slow cooker white chocolate and lemon cake fits the bill as a cake to enjoy any time.

    Slow Cooker White Chocolate and Lemon Cake

    A slow cooker cake doesn’t have to be spooned from the slow cooker pot warm as a dessert, you can also make a cake you can slice and serve like an oven baked cake.

    Top it with creamy icing and blueberries and it is fit for any occasion!

    Jump to:
    • Ingredients
    • Method
    • More to try
    • Recipe
    • Reviews

    Lemon creamy icing also seems to call out for the addition of blueberries!

    Blueberries and lemon are such a spring like combination, just love the freshness of these flavours.

    Slow Cooker White Chocolate and Lemon Cake

    The crème fraîche icing has a hint of lemon flavour from the lemon zest and lemon juice you add to it. Delicious.

    In the cake I include melted white chocolate, so the sponge itself has the flavour of white chocolate. The taste comes through in every bite.

    Slow Cooker White Chocolate and Lemon Cake

    Ingredients

    Here’s what you will need for this recipe – get the quantities in the recipe card below:

    • white chocolate
    • butter
    • lemon zest
    • caster sugar
    • eggs
    • self-raising flour
    • creme fraiche
    • icing sugar
    • lemon juice
    • blueberries

    Method

    1. Melt the white chocolate and butter together in the microwave. In my 1000 watt microwave this took 90 seconds. Stir until smooth, then stir in the lemon zest.
    2. In another bowl, whisk the sugar and eggs together.
    3. Add the melted chocolate mixture into the egg and sugar mixture, and whisk again.
    4. Fold in the flour until just combined. Don’t overmix.
    5. Grease and line your slow cooker bowl. This was made in my 3.5 l slow cooker.
    6. Pour the cake batter into the lined bowl.
    7. Cook on high for 2-3 hours, or until a skewer or toothpick inserted in the centre comes out clean.
    8. Note: all slow cookers are different, yours may take less time (or longer!), look out for burning and remove as soon as the centre is firm and the skewer or toothpick comes out clean.
    9. Allow to cool.
    10. To make the icing, whisk the crème fraîche with the icing sugar for 3-5 minutes, until soft peaks form. Stir in the lemon juice.
    11. Spoon the icing on top of the cake and top with blueberries.
    12. Keep the cake chilled. Best consumed on the day it is made.

    More to try

    Slow cooker cakes and desserts are my favourite thing, why not try one of these:

    • Cookie topped with raspberries and white chocolate chunks.
      Slow Cooker Raspberry White Chocolate Cookie
    • A cake topped with apple and blackberries on a wooden board.
      Slow Cooker Blackberry and Apple Cake
    • Cake with drizzled white icing with limes beside it on a rack.
      Slow Cooker Coconut and Lime Cake
    • Nutella cake with nutella drizzled over it
      Slow Cooker Nutella Giant Scone

    For lots more ideas, check out all my slow cooker baking and desserts.

    Pin my slow cooker white chocolate and lemon cake for later:

    Slow cooker white chocolate and lemon cake

    Recipe

    Cake with icing and blueberries on top on a white plate.

    Slow Cooker White Chocolate and Lemon Cake

    A delicious slow cooker cake with white chocolate baked into it and flavoured with lemon, served with a cream cheese icing topped with blueberries 
    5 from 3 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: Slow Cooker
    Prep Time: 10 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 10 minutes minutes
    Servings: 6
    Calories: 902kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 200 g white chocolate broken up
    • 225 g butter cubed
    • zest of 1 lemon save a little for the icing
    • 225 g caster sugar (superfine sugar)
    • 3 medium eggs
    • 225 g self raising flour

    For the icing:

    • 300 ml light crème fraîche
    • 70 g icing sugar
    • 1 tsp juice from the lemon
    • Blueberries to top
    UK Measurements – US Measurements

    Equipment

    oval slow cooker
    oval slow cooker
    mixing bowl
    mixing bowl
    spatula
    spatula

    Instructions 

    • Melt the white chocolate and butter together in the microwave. In my 1000 watt microwave this took 90 seconds. Stir until smooth, then stir in the lemon zest.
      200 g white chocolate, 225 g butter, zest of 1 lemon
    • In another bowl, whisk the sugar and eggs together.
      225 g caster sugar (superfine sugar), 3 medium eggs
    • Add the melted chocolate mixture into the egg and sugar mixture, and whisk again.
    • Fold in the flour until just combined. Don’t overmix.
      225 g self raising flour
    • Grease and line your slow cooker bowl. This was made in my 3.5 l slow cooker.
    • Pour the cake batter into the lined bowl.
    • Cook on high for 2-3 hours, or until a skewer or toothpick inserted in the centre comes out clean.
    • Note: all slow cookers are different, yours may take less time (or longer!), look out for burning and remove as soon as the centre is firm and the skewer or toothpick comes out clean.
    • Allow to cool.
    • To make the icing, whisk the crème fraîche with the icing sugar for 3-5 minutes, until soft peaks form. Stir in the lemon juice.
      300 ml light crème fraîche, 70 g icing sugar, 1 tsp juice from the lemon
    • Spoon the icing on top of the cake and top with blueberries.
      Blueberries to top
    • Keep the cake chilled. Best consumed on the day it is made.

    Notes

    Slow cooker size: 3.5 litre / 3 quarts.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

     

    More Slow Cooker Desserts

    • Sliced cake on rack with lemons behind.
      Slow Cooker Lemon Drizzle Cake
    • Syrup sponge on a white plate, custard and golden syrup behind.
      Slow Cooker Syrup Sponge
    • Top of bread and butter pudding in slow cooker ceramic pot.
      Slow Cooker Bread and Butter Pudding
    • Blackberry crumble in a black slow cooker pot.
      Slow Cooker Blackberry Crumble

    Reader Interactions

    Comments

    1. Janice (@FarmersgirlCook) says

      June 27, 2014 at 6:30 pm

      This looks great, just my kind of cake/dessert. Thanks for joining me for the Slow Cooker Challenge.

      Reply
    2. Laura@Baking in Pyjamas says

      May 18, 2014 at 6:36 pm

      I love blueberries and lemon together, this cake looks great and perfect for the warmer months. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

      Reply
    5 from 3 votes (3 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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