Slow Cooker Lemon Drizzle Cake

5 from 4 votes

Slow Cooker Lemon Drizzle Cake

A simple lemon drizzle sponge cake with a full method for baking it in your slow cooker. Great with a cup of tea!

Course Baking

Cuisine British

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings

Calories 349kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

For the cake

150 g self-raising flour
150 g caster sugar (superfine sugar)
150 g unsalted butter
3 medium free-range eggs
Zest of 2 lemons

For the lemon drizzle

Juice of 2 lemons or approx 75 ml
100 g caster sugar

UK Measurements - US Measurements

Instructions

Place the flour, butter (or margarine), eggs, sugar and lemon zest in a large bowl and mix using a hand blender until well combined.
Once the mix is uniform and well mixed you are ready to bake. Don’t overmix.
150 g self-raising flour, 150 g caster sugar (superfine sugar), 150 g unsalted butter, 3 medium free-range eggs, Zest of 2 lemons
Place two round cake tin liners in your slow cooker pot.
If you don’t have the round cake liners you can use baking paper to line the pot. Tear off a piece and scrunch it into a ball to make it pliable, then smooth it out and press it into the bowl.
Pour the cake mixture into the cake liner and turn your slow cooker onto high.
Put some squares of kitchen paper under the lid to stop water dripping onto the cake. This stops the top of the cake getting soggy from the condensation from the lid.
Cook on high for approximately 1.5 hours, or until fully firm in the centre.
You can check if the cake is cooked through yet by jiggling the pot gently to see if it is still liquid in the centre and by piercing the cake with a skewer, thin knife or cake tester.
If it is cooked through there should be no moisture on your skewer or other tool.
Once the cake is cooked through, remove it from the slow cooker using the edges of the lining paper to pull it out, and leave to cool.
Juice two lemons into a bowl and then stir in the additional sugar. Stir and mix well.
Juice of 2 lemons, 100 g caster sugar
Use a skewer or knife to pierce some small holes in the cake then pour the lemon drizzle mixture over the top. It will soak into the cake.
If you want to add icing too, you can mix lemon juice with icing sugar to achieve the thickness of icing you want, then apply it to the cake once cooled.

Notes

Substitutions:

if you only have plain flour, add 2 tsp of baking powder to ensure you get lift. If you do have self-raising flour you don't need baking powder.

Icing:

If you'd like to decorate this cake with a lemon icing, mix some icing sugar with lemon juice to reach your desired consistency, then drizzle it over the cake when cool. A few curls of lemon zest will add a pretty look.

Troubleshooting:

Cakes can sink if you overmix the mixture when preparing it. Mix as little as possible!

Cakes can also sink if you use too much baking powder - make sure you use a teaspoon measure not just a teaspoon for actual tea from your cutlery drawer.

Another cause of sinking can be if you lift the lid of the slow cooker while the cake is still cooking, it has a similar effect to opening the oven door. Try to wait as long as possible before peeking!

Slow cooker cakes can sometimes get a bit wet on top from the moisture dripping off the lid of the slow cooker. Keep an eye on your cake, if kitchen towel isn't enough to stop this happening you could also try using a tea towel.

Storage:

The baked cake will keep for 2-3 days in an airtight container.

You can freeze lemon drizzle cake for up to a month – wrap well in foil then pop it in a freezer bag to protect it.

Nutrition