Slow Cooker Lemon Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A from-scratch lemon cake made in a slow cooker, bursting with bright citrus flavor and studded with poppy seeds. Serve with whipped cream for a light yet satisfying dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 3/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, (softened)
- 1 1/4 cups sugar
- 2 eggs
- 1 cup sour cream
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons poppy seeds
- 2 1/2 tablespoons lemon juice
- 1 cup confectioners' sugar
At a glance
PER SERVING · TIME 150M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2h 15m
- Sodium
- 444mg
- Total sugar
- 46g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 187mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 444MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.