Slow Cooker Lemon Drizzle Cake
Soft and fluffy lemon drizzle cake - Slow Cooker Sundays style!
Print Recipe
Equipment
- Slow Cooker
- Baking parchment
Ingredients
Lemon cake
- 160 g Self-raising flour
- 1 tsp Baking powder
- 115 g Butter
- 225 g Caster sugar
- 120 g Soured cream
- 2 Eggs
- Zest of 1 lemon
- 1.5 tbsp Lemon juice
- 1/2 tsp Vanilla extract
Lemon drizzle
- 100 g Icing sugar
- 2 tbsp Lemon juice add more or less to obtain the preferred consistency.
Instructions
- Line the bottom of your slow cooker with baking parchment, making sure about an inch of the sides are covered too.
- Mix all of the cake ingredients well and pour into the slow cooker.
- Optional: place a clean tea towel under the lid to absorb any condensation that may drip onto your cake.
- Cook on high for 2 hours 30 mins. Check if cooked to your desired consistency. You may need to cook for an extra 30 mins.
- Use icing sugar and lemon juice to create a drizzle, and pour over your cake.
Notes
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as rice and potatoes are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.
Nutrition
Calories: 507kcalCarbohydrates: 75gProtein: 6gFat: 21gSaturated Fat: 13gTrans Fat: 1gCholesterol: 106mgSodium: 246mgPotassium: 93mgFiber: 1gSugar: 55gVitamin A: 685IUVitamin C: 5mgCalcium: 81mgIron: 1mg
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