No cake mix needed for this Slow Cooker Lemon Cake. It is made from scratch and is bursting with fresh lemon flavor! It tastes so incredible eaten warm from the crock pot with a large dollop of whipped cream and a few fresh raspberries.

 
A Delicious Slow Cooker Dessert.
The addition of 1/2 cup of cornmeal to the batter gives this Slow Cooker Lemon Cake a wonderful texture and flavor.
 
Slow Cooker Lemon Cake also has poppy seeds (they almost seem mandatory with lemons) and a sweet and tangy lemon glaze that soaks into the warm cake giving it even more lemon flavor.
 

 
Slow Cooker Lemon Cake Recipe Tips:
When you zest the lemon, make sure you only grate off the yellow part. The white layer underneath is bitter. Use a microplane grater to zest the lemon. Cooking times can really vary with different crock pots so you’ll have to really watch it. You don’t want it to get burnt around the edges. If cooked just right, this cake is wonderfully moist and tender.
If you have too much condensation building up and falling back down on the middle of the cake, you can place a tea towel or a few paper towels under the lid to catch it.

How To Store"
Leftovers can be stored at room temperature for 3 to 4 days. Be sure to wrap it well so it does not dry out.

 
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