Enjoy this tangy, warm lemon dessert right from the slow cooker. Garnish it with raspberries and whipped cream.
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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 large Land O Lakes® Egg
1/2 cup boiling water
2 tablespoons Land O Lakes® Butter, melted
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.
Everyone will love these sweet-tart lemon recipes for cakes, cookies, and other treats, made tangy with fresh-squeezed lemon juice and zest.