Why Make This Recipe
Slow Cooker Lemon Pudding Cake is a delightful, fuss-free dessert perfect for lemon lovers. The combination of a light, fluffy cake and a tangy lemon pudding creates a heavenly treat that warms the heart. Plus, using a slow cooker allows you to create this wonderful dessert without much effort, letting you enjoy the delicious results while freeing up your oven for other dishes.
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.
How to Serve Slow Cooker Lemon Pudding Cake
Serve your Slow Cooker Lemon Pudding Cake warm for the best experience. You can top it with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the flavors. A sprinkle of fresh lemon zest or mint leaves can also make a lovely garnish.
How to Store Slow Cooker Lemon Pudding Cake
To store any leftovers, allow the cake to cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can reheat individual servings in the microwave for a quick and easy dessert anytime.
Tips to Make Slow Cooker Lemon Pudding Cake
- Make sure to measure the ingredients accurately for the best results.
- Use fresh lemon juice and zest for a bright and vibrant flavor.
- Avoid lifting the lid of the slow cooker while it’s cooking to maintain the temperature.
Variation
You can add a handful of blueberries or raspberries to the batter for a fruity twist. Alternatively, replace some of the lemon juice with orange juice for a different citrus flavor.
FAQs
Q: Can I use a different type of citrus fruit?
A: Yes, you can substitute fresh lemon juice and zest with orange, lime, or grapefruit for a unique flavor.
Q: Can I double the recipe?
A: Yes, you can double the ingredients, but you might need to cook it longer or in a larger slow cooker.
Q: Is it possible to make this cake gluten-free?
A: Absolutely! You can use a gluten-free all-purpose flour blend to make this recipe suitable for gluten-free diets.