Best 4 Moist Crock Pot Lemon Cake Recipes

CROCK POT LEMON CREAM SPOON CAKE

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

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.

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.

MOIST LEMON CAKE

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.