Lemon Cake in a Slow Cooker

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Time

60 min

Serving

8 persons

Calories

302

Rating

0.00 (0)

Cuisine

American

Incredibly airy lemon cake with creamy icing. Delicious and healthy lemon dessert recipe.

Ingredients

  • butter : 200 g
  • sugar : 150 g
  • egg : 4 piece
  • wheat flour : 240 g
  • baking powder : 8 g
  • lemon : 2 piece
  • sugar powder : 120 g
  • cream cheese : 150 g

Metric Conversion

Stages of cooking

  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. 

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

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  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.

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

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

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

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  7. Stir once again. The dough is ready.

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

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

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  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.

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  11. Squeeze a few drops of lemon.

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

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

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

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  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.

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  16. Leave it for several hours in the fridge.

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  17. Bon appetit!

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