Wednesday, February 13, 2019
SLOW COOKER LEMON SPOON CAKE
SLOW COOKER LEMON SPOON CAKE
15.25 ounce yellow cake mix (I used pillsbury)
½ cup lemon juice (plus 2 tablespoons for glaze below)
½ cup water
½ cup melted butter (1 stick)
3 eggs
1 tablespoon lemon zest (packed)
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Glaze-
2 tablespoons lemon juice
1 teaspoon lemon zest
1 cup powdered sugar
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About 4 lemons total for whole recipe
Slow Cooker Size:
4-quart oval or larger (oval)
In a large bowl, add cake mix, lemon juice, water, melted butter, eggs, and lemon zest, mix with a spoon until combined. Don't over mix, some lumps are fine.
Spray slow cooker with non-stick cooking spray
Pour batter in slow cooker, and smooth the batter down evenly
Cook on high for 2 hours. The cake should be firm in the middle.
Mix Glaze ingredients in a small bowl with a whisk.
Pour over lemon cake
Scoop into bowls, and serve with vanilla ice cream
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