Best 3 Moist Crock Pot Lemon Cake Recipes
Indulge in a delightful culinary journey with our moist crock-pot lemon cake, a symphony of flavors that will tantalize your taste buds. This classic dessert, effortlessly prepared in your trusty crock-pot, combines the vibrant zest of lemons with a tender, fluffy crumb. With just a few simple steps, you'll have a golden-brown cake that's bursting with citrusy goodness.
Our collection of recipes caters to various dietary preferences and skill levels. The classic lemon cake recipe forms the core of this culinary adventure, while a gluten-free variation offers a delectable option for those with dietary restrictions. For those seeking a luscious twist, the lemon blueberry cake introduces a burst of juicy blueberries, creating a harmonious blend of flavors.
If you're craving a moist and tangy treat, look no further than our crock-pot lemon cake. With its ease of preparation and explosion of flavors, this cake is sure to become a staple in your kitchen. So, gather your ingredients, let the crock-pot do its magic, and prepare to savor a slice of pure bliss.
CROCK POT LEMON CREAM SPOON CAKE
This Crock Pot Lemon Cream Spoon Cake is a simple treat that is delicious and a cinch to throw together when you want something sweet!
Provided by Aunt Lou
Categories Dessert
Time 2h10m
Number Of Ingredients 6
Steps:
- Mix together your cake mix, one egg and butter in a large bowl or with a mixer.
- Press your batter into the bottom of a lightly greased 6-quart crock pot and set aside.
- In a different bowl, mix together your remaining egg, cream cheese, powdered sugar and vanilla until smooth (I used my mixer.)
- Pour your cream cheese mixture on top of your batter and spread evenly.
- Place a couple paper towels under your lid, cover and cook on high for 1 1/2-2 hours, turning your slow cooker insert halfway through if your slow cooker doesn't cook evenly
Nutrition Facts : Calories 370 kcal, Carbohydrate 53 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 76 mg, Sodium 426 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
MOIST CROCK POT LEMON CAKE
Make and share this Moist Crock Pot Lemon Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 6h5m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Spray a 4 quart crock pot with non-stick cooking spray and set aside.
- In a large bowl, combine the cake mix and pudding mix.
- In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth.
- Add to the dry ingredients and beat well.
- Stir in the white chocolate chips and almonds.
- Pour into crock pot.
- Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.
Nutrition Facts : Calories 397.8, Fat 25.4, SaturatedFat 8.1, Cholesterol 71.8, Sodium 344.9, Carbohydrate 38.8, Fiber 0.4, Sugar 20.1, Protein 4.7
MOIST LEMON CAKE
This seems to be the world's best recipe for lemon cake. I made it for an office party and everybody asked me for the recipe. It comes out moist and delicious! Source: Summer Desserts by Joni Schockett 1996
Provided by Moshe
Categories Dessert
Time 1h15m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.
- GLAZE: Combine juice and sugar and mix well with a wire whisk or fork. I mix it in a large glass measuring cup that has a spout. It makes the next step easier. While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter. Make the holes starting about 1- inch from the edge and about 1- inch apart. Make about three rows of holes that zig zag so they are not in straight lines. Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.
Nutrition Facts : Calories 802.5, Fat 29.6, SaturatedFat 4.2, Cholesterol 79.3, Sodium 164.4, Carbohydrate 130.2, Fiber 1.2, Sugar 96.6, Protein 6.7
Tips:
- Use a slow cooker with a 4-quart or larger capacity: A smaller slow cooker will not be able to accommodate the batter and may result in an undercooked or unevenly cooked cake.
- Grease the slow cooker insert thoroughly: This will help prevent the cake from sticking and make it easier to remove after cooking.
- Mix the batter until just combined: Overmixing can result in a tough cake.
- Pour the batter into the prepared slow cooker insert and smooth the top: Be careful not to overfill the insert, as the cake will rise during cooking.
- Cook the cake on low for 3-4 hours, or until a toothpick inserted into the center comes out clean: The cooking time may vary depending on the type of slow cooker you are using, so it is important to check the cake regularly.
- Let the cake cool in the slow cooker for 10 minutes before inverting it onto a wire rack to cool completely: This will help prevent the cake from breaking.
- Serve the cake warm or at room temperature, dusted with powdered sugar or topped with your favorite glaze or frosting: Enjoy!
Conclusion:
This moist crock-pot lemon cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and minimal prep time, this cake is sure to be a hit with your family and friends. So next time you are looking for a sweet treat, give this crock-pot lemon cake a try. You won't be disappointed!
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