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Slow Cooker Lemon Dessert Cake

Presented by:
Land O' Lakes
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This tangy, warm lemon dessert can be served right from the slow cooker. Garnish it with raspberries and whipped cream.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
1 hr 45 min
Recipe Servings



2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 cup Land O Lakes® Butter, melted

1/2 cup Land O Lakes® Half & Half

2 tablespoons lemon juice

1 tablespoon freshly grated lemon zest

1 Land O Lakes® Egg


1/2 cup sugar

1/2 cup boiling water

2 tablespoons Land O Lakes® Butter, melted

2 tablespoons lemon juice


Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired

Fresh raspberries, if desired

Fresh mint leaves, if desired


Combine flour, 1/2 cup sugar and baking powder in bowl; mix well. 

Combine 1/2 cup butter, half & half, 2 tablespoons lemon juice, lemon zest and egg in bowl; beat with whisk until well mixed. Add flour mixture; mix well. Spread into 3- to 4-quart slow cooker. 

Combine all topping ingredients in bowl; pour over cake batter. Cover; cook on High heat setting 1 1/2-2 hours or until toothpick inserted in center comes out with a few moist crumbs. 

Spoon cake and sauce into serving dishes. Garnish with whipped cream, raspberries and mint, if desired. Serve warm.


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