Tender lemon cake in a slow cooker

This lemon cake recipe is selected taking into account the characteristics of baking specifically in a slow cooker. A good cake comes out in a slow cooker if the dough is not very wet, with a small amount of water. Because in the “Baking” mode, the miracle saucepan retains the highest humidity. By the way, this is precisely why traditional biscuits, which consist of flour, sugar and eggs, are unrivaled in a slow cooker. And the cheesecakes are perfectly baked - they never burst or dry out, because the wet, hot environment is simply perfect for them. To bake a soft, tender, “shaggy” cake in structure, we will take a minimum of water (only the juice of 1 lemon), and so that the cake does not turn out rubbery and hard, we compensate for the lack of water with a huge amount of eggs.

1 lemon,
1.5 cups flour (225 g),
4 testicles,
150 g butter,
150 g sugar,
1 packet of baking powder.

Method for making lemon cake in a slow cooker

Baking this cake in a slow cooker is a great pleasure for me personally. And not only because the dough is made simply and quickly, but also because the apartment is filled with such a magnificently beautiful fresh lemon smell. And everyone likes it, even children. So, in order not to delay our delicious aromatherapy session, first we take a lemon, the most ordinary small grater and begin to rub off the zest on the grater, or, in simpler terms, “shave” our lemon. A minute, and we already have a small pile of fragrant zest.

In such an atmosphere, kneading the dough will be a pleasure for you. Mix the butter, which must be taken out of the refrigerator in advance so that it becomes soft, with sugar.

Cut the lemon in half and squeeze out the juice. Pour this juice into a bowl with the dough, add the zest, beat in the eggs, take a mixer and beat at low speed for 5 minutes.

During this period of time, as a standard, you will get a rather beautiful lemon cream. Delicious - beyond words! But I still don’t recommend giving it to everyone who wants to try it, otherwise it immediately begins: “Give me a little more!”, And it’s better for us to follow the recipe in the proportions that are indicated in the ingredients.

First you need to dump the flour into a separate container, add baking powder and mix with something better. Then the cake will rise evenly. Now pour the flour into the dough, mix, no longer use the mixer.

Place the dough in the multicooker bowl, close the lid and bake our cake on the “Baking” mode for 50 minutes.

All. The result is a perfectly baked but undarkened cake with an even golden crust on the bottom and sides. The top remains pale. But this is not a failure. Usually no one pays attention to the appearance of this cupcake. It is eaten, or rather swept away, in no time.

Lemon cake in a slow cooker

Ingredients

Butter – 100 g

Baking powder – 10 g

261 kcal
1 hour 20 minutes
1 hour 20 minutes

Photo of the finished dish

Video recipe: Lemon cake in a slow cooker

Step-by-step recipe with photos and videos

A multicooker is an indescribable assistant for every housewife. It comes to the rescue when you need to cook, stew, fry and even bake. And now, with our little help, she will prepare an unforgettably delicious, tender and fragrant lemon cake. You don’t have to watch it endlessly - we’ll pour the dough into the bowl and wait for the signal.

This doughy, sweet cake goes well with tea, compote, cocoa or a cup of coffee.

Prepare the necessary ingredients for making lemon cake in a slow cooker.

Beat softened butter with a pinch of salt into a snow-white fluffy mass.

In a separate bowl, combine eggs with sugar.

Beat until smooth.

Combine the egg mass with the butter mixture and mix thoroughly.

Remove the zest from washed lemons and add to other ingredients.

Sift the flour with baking powder twice and begin adding in parts, stirring constantly.

The dough must be homogeneous, without lumps of flour.

Grease the multicooker bowl with butter and pour in the dough.

Turn on the “Baking” function for 1 hour and you can completely take your mind off kitchen chores.

When the miracle oven calls, you need to take the cake out onto the wire rack and give it time to cool completely.

If desired, the lemon cake prepared in a slow cooker can be soaked in syrup, sprinkled with sweet powder or covered with chocolate glaze.

Lemon cake in a slow cooker

Preparation time: 35 min.

Production time: 1 hour

Number of servings: 10 pcs.

Ingredients

Preparing a cake with soaking

Preparing such a delicate cake in a slow cooker is easier than usual. The dough is prepared very quickly. The lemon zest and juice add a distinctive citrus note to the cupcake. An important factor in the recipe is the soaking of the cake. It acquires the necessary moisture and delicate dough structure.

This cupcake is good not only for evening tea, but also for a gala table. Bon appetit!

How to cook “Lemon cake in a slow cooker” step by step with photos at home

To prepare the cake, you need to take butter, sugar, eggs, flour, baking powder, lemon.

Mix soft butter with sugar.

Add eggs and lemon zest. Mix.

Add half the squeezed lemon juice. Mix.

Sift the flour. Add baking powder. Mix.

Add flour to the egg-butter mixture in parts, stirring thoroughly.

Grease the inner walls of the multicooker bowl (I have a Panasonic multicooker) with butter.

Place the dough into a bowl. Place the bowl in the multicooker. Close the lid. Turn on the baking mode and set the time to 60 minutes.

Meanwhile, prepare the impregnation. Pour the remaining lemon juice into a saucepan. Add water and sugar. Boil the syrup until the sugar is completely dissolved. Cool slightly.

Add rum. The impregnation is ready.

When the multicooker signals, open the lid. Using a long skewer, check the cake for doneness. The skewer must be dry. Prick the top surface of the cake with a skewer.

Pour syrup over cake. Throw it in for soaking and cool.

After the cake has cooled, remove it using a steamer. Turn over.

Sprinkle the cooled cake with sweet powder. Garnish with lemon slices. Serve with tea.

Cake with the freshest lemon in a slow cooker

This is my favorite quick cupcake. Previously, I often baked it in the oven, but now I cook lemon cake in a slow cooker. It takes me exactly 7 minutes to prepare the test. In an hour, the cake has time to bake perfectly. It is not wet, not greasy, airy and children really like it. If you really like lemons and sourness in baking, you can double the amount of lemon juice. (I usually do this myself.)

4 testicles,
150 g butter,
230 g flour,
150 g sugar,
½ packet of baking powder
Juice of half a lemon
Zest of 1 lemon.

Recipe for making lemon cake in a slow cooker

I repeat: the cake batter is completely easy to mix and does not require any effort. We arm ourselves with a mixer and get started. First, beat the butter and sugar (I remember that for cake dough, the butter is taken soft, at room temperature). Almost a few minutes.

Then add the eggs. One by one. In other words, if you broke an egg, beat the dough with a mixer to make it homogeneous. Then the second egg was beaten again. And so on.

First, without cutting, grate the lemon on all sides until the bright yellow surface of the skin is erased. In some specimens the zest can be peeled off quite easily, while in others, the smoothest ones, some effort has to be applied. Take a look inside the grater - we came out with pleasant-smelling bright yellow shavings. It will give the cake a lemony smell and color the dough yellowish. Pour it into the bowl with the dough.

Then squeeze out the juice from half a lemon with a spoon. Be careful not to let the bones get into the dough! Usually I squeeze the juice over a cup, but now I was lucky - I got the fruit without seeds.

Mix lemon juice with dough. And then add flour. It is best to sift it through a sieve - this will give the dough extra airiness. But if there is no sieve, it’s okay. The cupcake will still be delicious.

And add baking powder last.

There is no longer any need to beat the dough with flour with a mixer. Just mix with a spoon.

Place in a multicooker bowl and level.

Turn on the “Baking” program for 60 minutes. When the program ends, the multicooker will beep that the cake is ready. You can immediately open the lid - it will not fall off. The top of the cake remains pale, but if you turn it over, the picture is completely different. You see, a colorful orange crust has already formed on the bottom and sides of the cupcake. And the crumb of the cake is yellowish due to the lemon zest.