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.
Make dinner in the slow cooker before you leave home, and return to the most amazing fragrance—a delicious meal all ready to enjoy!