Slow Cooker Lemon Cake Food

MOIST CROCK POT LEMON CAKE

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.

SLOW COOKER LEMON CAKE

Steps:

• Line a lightly greased 6-quart slow cooker with parchment paper. (Parchment paper should come most of the way up the sides.)
• Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Using an electric mixer, beat butter and sugar until smooth, about 2 minutes.
• Add eggs and beat another 2 minutes.
• With mixer on low, mix in sour cream, lemon zest, vanilla extract, and poppy seeds.
• Slowly add flour mixture and mix well.
• Pour batter into parchment lined slow cooker. Cover and cook on HIGH for 2 hours 15 minutes to 2 hours 30 minutes. Cake should be set in center.
• Remove cover and turn crock pot off.
• In a small bowl, whisk together lemon juice and confectioners' sugar.
• Remove crock pot insert from crock pot and place on a wire rack to cool. Drizzle lemon/sugar mixture on top.

SLOW COOKER LEMON SPOON CAKE

Steps:

• 1. In a large bowl, add cake mix, lemon juice, water, melted butter, eggs, and lemon zest, mix with a spoon until combined.
• 2. Don't over mix, some lumps are fine.
• 3. Spray slow cooker with non-stick cooking spray. Pour batter in slow cooker, and smooth the batter down evenly.
• 4. Cook on high for 1 1/2 to 2 hours. Check after 1 1/2 hours, press center of the cake with your fingers, should be firm.
• 5. If you aren't ready for dessert when time is up, just set to warm.
• 6. Mix Glaze ingredients in a small bowl with a spoon. Pour over lemon cake.
• 7. Scoop into bowls, and serve with vanilla ice cream.

INCREDIBLE LEMON CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.
• Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
• With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
• Sift together flour, baking powder, baking soda and salt into a bowl.
• In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
• Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
• Divide batter evenly between pans, smoothing the tops.
• Bake 45 minutes- 1 hour, until tester comes out clean.
• When cakes are done, cool 10 minutes.
• Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.
• Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
• Spoon lemon syrup over cakes.
• Allow cakes to cool completely.
• Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.
• Pour over the tops of the cakes and allow to drizzle down the sides.
• Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.