Name: Lemon Cake with a Twist in Slow Cooker
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; 1 tsp culinary lavender, finely crushed; 1 tsp vanilla extract; ½ cup milk; ½ cup sour cream; ½ cup unsalted butter, softened; ¼ cup fresh lemon juice; ¼ tsp baking soda; ¼ tsp salt; 2 large eggs; Zest of 2 lemons; 1 cup powdered sugar; 2 tbsp fresh lemon juice; ½ tsp culinary lavender (optional, for extra flavor)

This Lemon Cake with a Twist in Slow Cooker is a refreshing take on a classic dessert, combining the bright, tangy flavor of lemon with the subtle floral notes of culinary lavender. Slow-cooked to achieve a moist, tender crumb, this cake is effortless to prepare, making it ideal for busy bakers or cozy gatherings. The slow cooker ensures even cooking, infusing every bite with zesty citrus and a hint of lavender sophistication. Perfect for spring brunches or summer soirées, this cake is a crowd-pleaser that’s as easy to make as it is delicious.

Why You’ll Love This Recipe

This Lemon Cake with a Twist in Slow Cooker is a game-changer for dessert lovers who crave simplicity without sacrificing flavor. The slow cooker does all the heavy lifting, freeing you up for other tasks while ensuring a perfectly moist cake. The bright, tangy lemon paired with the delicate, floral lavender creates a unique flavor profile that feels both comforting and sophisticated. Whether you’re hosting a brunch, a family dinner, or just treating yourself, this cake delivers a burst of sunshine in every bite. Its versatility makes it suitable for any season, and the minimal prep time means you can whip it up even on busy days. Plus, the slow cooker method is forgiving, making it perfect for novice bakers or those looking to experiment with bold new flavors.

Recipe Tips and Tricks

Check Doneness Early: Slow cookers vary, so check the cake at 2 hours to prevent overcooking.
Crush Lavender Finely: Use a mortar and pestle to grind culinary lavender for even distribution.
Parchment Trick: Line the slow cooker with parchment for easy removal and cleanup.
Glaze Consistency: Adjust glaze thickness by adding more powdered sugar for a thicker drizzle or more lemon juice for a thinner one.
Room Temperature Ingredients: Use softened butter and room-temperature eggs for a smoother batter.

Yield: Serves 8

Lemon Cake with a Twist in Slow Cooker

Moist lemon cake with a lavender twist, slow-cooked to perfection for a zesty, aromatic dessert.

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Additional Time 30 minutes

Total Time 3 hours 15 minutes

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1 tsp culinary lavender, finely crushed
1 tsp vanilla extract
½ cup milk
½ cup sour cream
½ cup unsalted butter, softened
¼ cup fresh lemon juice
¼ tsp baking soda
¼ tsp salt
2 large eggs
Zest of 2 lemons

For the Glaze:

1 cup powdered sugar
2 tbsp fresh lemon juice
½ tsp culinary lavender (optional, for extra flavor)

Instructions

Prepare the Slow Cooker: Lightly grease a 6-quart slow cooker with non-stick spray or line with parchment paper for easy removal. This ensures your cake slides out effortlessly after cooking.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. This creates a balanced base for your cake’s structure.
Cream Butter and Sugar: In a large bowl, use a hand mixer to cream softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This step adds air for a tender crumb.
Add Wet Ingredients: Beat in eggs one at a time, followed by sour cream, lemon juice, lemon zest, crushed lavender, and vanilla extract. Mix until smooth. The lavender infuses a subtle floral twist.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry. Mix until just combined to avoid a dense cake.
Pour into Slow Cooker: Spread the batter evenly in the prepared slow cooker. Smooth the top with a spatula for an even bake.
Cook Low and Slow: Cover and cook on low for 2.5 hours, or until a toothpick inserted in the center comes out clean. Avoid opening the lid to maintain heat.
Cool the Cake: Turn off the slow cooker and let the cake cool for 30 minutes. Carefully remove it using the parchment or a spatula.
Make the Glaze: Whisk powdered sugar, lemon juice, and optional lavender until smooth. Drizzle over the cooled cake for a zesty, glossy finish.
Serve and Enjoy: Slice and serve this aromatic cake with tea or coffee, savoring the bright lemon and delicate lavender flavors.

Notes

Ensure culinary lavender is food-grade to avoid bitterness or safety issues.
Slow cooker sizes vary; a 6-quart model works best for this recipe.
Avoid overmixing the batter to keep the cake light and fluffy.
If your slow cooker runs hot, check the cake earlier to prevent drying.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 402Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 87mgSodium 206mgCarbohydrates 61gFiber 1gSugar 41gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

The all-purpose flour provides a sturdy yet tender base for this cake, ensuring a light texture.
Fresh lemon juice and zest are crucial for a vibrant citrus flavor—avoid bottled juice for the best taste.
Culinary lavender, available at specialty stores or online, adds a sophisticated floral note; use sparingly to avoid overpowering the cake.
Sour cream keeps the cake moist, while unsalted butter ensures a rich, buttery flavor.
If you’re sourcing lavender, ensure it’s food-grade, as ornamental lavender isn’t safe for consumption.
The glaze ingredients—powdered sugar and lemon juice—create a tangy, sweet finish that complements the cake’s flavors.

Variations and Substitutions

For a different twist, swap lavender for fresh rosemary or thyme for an herbaceous note—both pair beautifully with lemon.
If lavender isn’t your thing, omit it for a classic lemon cake or add poppy seeds for texture.
Use Greek yogurt instead of sour cream for a tangier profile, or swap milk for buttermilk for extra richness.
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
If you’re watching sugar, reduce granulated sugar to ¾ cup, though the texture may be slightly denser.
For a vegan option, use plant-based butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and non-dairy milk and yogurt.
You can also experiment with other citrus, like orange or lime, for a different zesty vibe.

Storage Options

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving. If glazed, store in the fridge to prevent the glaze from becoming sticky.