Why Make This Recipe
Slow Cooker Lemon Pudding Cake is a delightful dessert that combines the brightness of lemon with a rich, comforting cake. This recipe is perfect for those who love a sweet and tangy flavor. With the convenience of a slow cooker, you can make this treat without much hassle. It’s a wonderful choice for gatherings, family dinners, or a cozy evening at home. Just set it and forget it, and you’ll have a delicious dessert waiting for you!
How to Make Slow Cooker Lemon Pudding Cake
Ingredients
For the lemon base:
- 1 cup water
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
For the cake batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/3 cup melted unsalted butter
- 2 teaspoons baking powder
- A pinch of salt
Directions
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Prepare the lemon base: In a small saucepan, combine water, lemon juice, sugar, and lemon zest. Bring to a light simmer for 2-3 minutes, then pour the mixture into the bottom of the slow cooker.
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Prepare the cake batter: In a mixing bowl, whisk together the flour, sugar, eggs, milk, melted butter, baking powder, and salt until the batter is smooth.
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Combine: Pour the cake batter evenly over the lemon base in the slow cooker.
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Cook: Cover and cook on low for 2 to 3 hours, or until the cake has set and the top is slightly golden. The lemon base will create a moist, tangy pudding-like sauce underneath.
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Cool and serve: Allow the pudding cake to cool for a few minutes before serving. Enjoy warm, optionally topped with whipped cream or a scoop of vanilla ice cream.
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Store leftovers: Cool completely, then place in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave as needed.
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Tips: Measure ingredients accurately for the best results. Add extra lemon zest or juice for a stronger lemon flavor, and check the cake slightly earlier if your slow cooker has hot spots.
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Variation: Substitute orange or lime juice and zest for a different twist.
How to Serve Slow Cooker Lemon Pudding Cake
Serve this delightful pudding cake warm, straight from the slow cooker. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also add fresh berries or mint leaves for extra color and flavor.
How to Store Slow Cooker Lemon Pudding Cake
To store any leftovers, first let the pudding cake cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it in the microwave for a few seconds until warm.
Tips to Make Slow Cooker Lemon Pudding Cake
- Measure all your ingredients accurately for the best outcome.
- For an extra lemony flavor, feel free to increase the amount of lemon zest or juice.
- If your slow cooker has hot spots, check the cake a bit earlier to avoid overcooking.
- Remember that different slow cookers may vary in cooking times.
Variation
For a playful twist on this recipe, you can swap out lemon juice and zest for orange or lime. This gives the cake a refreshing change and can be just as delicious!
FAQs
1. Can I make this pudding cake ahead of time?
Yes, you can prepare the pudding cake a day ahead and store it in the fridge. Just reheat before serving.
2. What should I do if my cake is not set after cooking?
If the cake isn’t set after the suggested cooking time, cover it and let it cook for an additional 30 minutes before checking again.
3. Can I freeze Slow Cooker Lemon Pudding Cake?
It is not recommended to freeze this cake as the texture may change. It’s best enjoyed fresh or stored in the refrigerator for a few days.