Lemon Cake in a Slow Cooker

Stages of cooking

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1. For the preparation of the dough will need a very soft butter, so it is better to remove it from the fridge in advance. Grease a bowl of the slow cooker with a small piece (about 10 grams) of butter . Whip the rest of the butter with sugar. The mass should be homogeneous and fluffy. 

   

2. Add eggs one by one, whipping the mixture each time.

   

3. Here we've got such an air mass. It's not necessary to whip for a long time, if the butter is soft, it takes 3-4 minutes.

   

4. Wash two lemons  and grind the zest with a grater.

   

5. Add to the egg mixture lemon zest, flour and baking powder. Gently stir the dough.

   

6. From 1/4 part of a lemon squeeze juice into dough.

   

7. Stir once again. The dough is ready.

   

8. Spread the dough into the bowl of the slow cooker.

   

9. Cook 50 minutes on the "Multicooker" or "Baking" mode.

   

10. While baking a cake, let's do the icing. It will give the cake an even brighter taste. A pack of cream cheese "Philadelphia" (or other soft cream cheese), mix with powdered sugar.

    

11. Squeeze a few drops of lemon.

    

12. Whisk all the ingredients. If the icing seems thick to you - you can dilute it with a small amount of milk.

    

13. After the end of the program take out our cake.

    

14. Now it can be poured over with icing and served. You can also divide the cake on the two halves, let them cool.

    

15. Smear the bottom half of the cake with an impregnation (sugar and water) and part of the icing. Cover the top half of the cake with the remaining icing.

    

16. Leave it for several hours in the fridge.

    

17. Bon appetit!