Ingredients:
- Eggs - 4 pcs.
- Butter - 150g.
- Flour - 230g.
- Sugar - 150g.
- Baking powder - ½ sachet
- One large lemon
How to cook:
1 First of all, melt the butter a little, in order to make it easier to mix it with sugar and eggs. You can heat up the oil steam bath You can warm it up a bit in the microwave.
2 Beat the warmed butter and sugar until smooth. To do this, you can use a mixer, or you can simply beat with a fork.
3 Now add the eggs to the mixture, one at a time. Each time you put an egg into the mixture, beat it very thoroughly. So four times.
4 Three lemons on a fine grater, thereby removing the zest from it. Thanks to the zest, the cake will get a lemon flavor and yellow color. Sometimes the zest is very easy to remove, and some lemons have to be messed with. Then cut the lemon and squeeze the juice out of it. You can use a fork, a citrus press, or squeeze by hand for this. Be careful that no matter how the bones get into the squeezed juice, and then into the dough.
5 Add the lemon zest and juice to the sugar, butter and egg mixture.
6 Sift the flour through a fine sieve in order to enrich it with oxygen and remove excess impurities that are sometimes found in flour. Add baking powder to the sifted flour. It is best to pour the flour into the prepared mixture in small portions, each time, thoroughly mixing the dough. This will help to avoid adding extra flour, since the amount of flour in recipes is always indicated approximately. The consistency of the dough should be similar to thick sour cream.
7 Lubricate the multicooker bowl with oil and pour the dough into it.
8 We turn on the “Baking” program, it will take us 60 minutes to make a cake.
9 At the end of the program, remove the cake from the bowl using the steamer.
10 At the top, the cake remains pale, do not be alarmed, this is one of the features of baking in a slow cooker. In order to decorate it, you can use icing or powdered sugar.
Bon Appetit!
Many desserts can be prepared without baking in the oven. These include lemon cake in a slow cooker, which is prepared quickly and turns out to be very tasty. A small amount of ingredients used and the simplicity of the process thanks to the use of modern technology will bribe any busy housewife.
About the dish
Cupcakes are one of the most common and popular types of baked goods. They are made with and without filling, lean and with the addition of fruits and berries. They are served with tea, eaten as an independent dessert or with butter. A simple recipe for lemon cake in a slow cooker is classic version dishes using modern equipment. It is suitable for those who do not want to spend a lot of time and effort, but seek to surprise and please their family with delicious pastries.
To prepare a delicious lemon cake in a slow cooker, you need to follow some secrets. The cake batter requires special attention, as the result should be a certain texture and consistency. Butter for kneading must be room temperature, better a little melted. For the dough, dry and liquid ingredients must be mixed separately, only sugar is immediately rubbed with butter.
Lemon zest will give the dough a beautiful yellowish tint, and in order to squeeze as much juice out of one fruit as possible, you first need to “roll” it on the table, pressing a little. The structure of the pulp will be broken, the juice will be squeezed out much easier.
A feature of cooking in a slow cooker is that the cake turns pale on top. This can be corrected if, 10 minutes before the end of the regime, turn the pastry to the other side. The recipe can be supplemented. For example, add the juice of a whole lemon. Then the taste will be much brighter. Topped with whipped plums or candied lemon wedges.
Ingredients
Servings: - +
- chicken egg 4 things
- butter 150 gr
- flour 230 gr
- granulated sugar 150 gr
- dough baking powder1 tsp
- lemon 1 PC
Calories: 359 kcal
Proteins: 6.1 g
Fats: 18.9 g
Carbohydrates: 41.2 g
1 hour. 15 minutes. Video recipe Print
Slightly melted butter should be rubbed with sugar until smooth. Add eggs one at a time, mixing thoroughly each time.
The next step is to remove the zest from a whole lemon. This can be done with a finely slitted grater. Squeeze the juice from half a lemon and add to the liquid ingredients along with the zest.
Gradually fold in the sifted flour with the baking powder. Stir gently and quickly so that the flour does not begin to release gluten. Then the cake will rise better and be soft and fluffy. It is better to do this with a silicone spatula or spoon.
The dough must be put into the bowl of the multicooker, put on the “Baking” mode for 60 minutes. 10 minutes before the end of the multicooker mode, turn the cupcake over to the other side so that the top is browned. Serve chilled.
lemon cake in a slow cooker will become a favorite dessert for tea, it is very easy to prepare. Such pastries always look beautiful and appetizing. The versatility of the recipe allows you to experiment with the ingredients. You can decorate the cupcake with lemon wedges or sprinkle with powdered sugar. You can store pastries in the refrigerator in a closed container for a couple of days. When it loses its freshness, you can brush the lemon cake slices with butter or chocolate spread.
Cooking in a slow cooker is a real pleasure, especially in summer when extra heat comes from the stove; it is also great that you do not need to turn on the hood, because there are no smells when cooking in a slow cooker. And baking is easy. To do this, you just need to prepare the dough according to the recipe, put it in the multicooker bowl, set the mode and after a short time enjoy a fragrant, perfectly baked biscuit or cake. To make lemon cake, we use the Yummy YMC-502BX multicooker.In the lemon cake recipe, not only lemon zest is used, but also lemon fresh, which allows you to give the product not only aroma, but also the characteristic sourness inherent in lemon. Usually such culinary masterpieces disappear from the dish instantly, but if you are expecting guests and decide to bake a delicacy in advance, you can add a few drops of golden rum to the impregnation. Alcoholic beverages, used as an impregnation, retain moisture in ready dough without letting it get stale.
Dough Ingredients:
- Flour - 250g.
- Sugar - 150g.
- Chicken eggs - 4 pcs.
- Lemon - 1 pc.
- Butter - 150g.
- Baking powder - 1 hour. a spoon.
For impregnation:
Sugar - 3 tbsp. spoons.
Water - 150 ml.
Lemon fresh - 30 ml.
Cooking
Combine room temperature butter with sugar and beat a little or grind with a spoon. It is not worth melting the butter in a water bath or in the microwave, better oil take it out of the fridge ahead of time. 
Using a fine grater, remove the zest from the lemon. Cut the lemon into two parts and squeeze the juice, filter the juice through a strainer.
Add the eggs and zest of one lemon to the butter.
Add half of the squeezed lemon juice to the resulting mass. 
Whisk everything thoroughly with a whisk. 
Sift the flour, add a teaspoon of baking powder and mix. The flour is enriched with oxygen, and the cake will be softer and fluffier.
Add flour to the dough gradually, in small portions, stirring constantly.
Here we should get such a yellowish dough, in consistency like thick grandmother's cream.
Lubricate the multicooker bowl with butter.
We spread the dough and level it with a spatula. If you have a problem with the bowl, then it is better to play it safe and cover the bottom with parchment.
We bake in the “baking” mode for 60 minutes. Some slow cookers may take less time to bake, so use a toothpick to test the cake for doneness.
While the cake is baking, prepare the frosting. To do this, pour water into a saucepan with a narrow bottom, and add sugar. Stirring constantly, boil the syrup until the sugar is completely dissolved. When the first bubbles appear, the syrup is ready. Turn off the fire, pour lemon juice, and set aside the syrup to cool.
After the cake is ready, open the lid of the multicooker and check the readiness of the dough by piercing it in the middle with a wooden skewer. If there is no raw, sticky dough left on the skewer, then the cupcake is ready.
Without removing the cupcake from the bowl, pour syrup over it and leave to soak and cool for 10 minutes.
We take out the soaked cake by turning it upside down from the bowl using a steamer container.
When the lemon cake has cooled completely, sprinkle it with powdered sugar using a metal sieve for this, and decorate with lemon slices and mint leaves. Our lemon cake in a slow cooker is ready, you can serve it with lemonade, coffee, tea.
Cooking:
1. Grind soft margarine with sugar
2. Add eggs, lemon zest, lemon juice, beat with a mixer at medium speed
3. Mix flour with baking powder, add butter-egg mixture and raisins
4. Place the resulting mass in a slow cooker and turn on the mode "Bakery products" for 50 minutes
5. After the cake is cooked, you need to leave it in the slow cooker for 15 minutes, then put it on a plate
6. Sprinkle the cake with powdered sugar
PMC-0511AD, PMC-0513ADG, PMC-0533AD, PMC-0541D, PMC-0542AD
Cooking:
Prepare the slow cooker and ingredients.
Grind softened margarine with sugar.
Add eggs, lemon zest, lemon juice and beat with a mixer at medium speed. Mix flour with baking powder, add butter-egg mixture and raisins.
Lubricate the multicooker bowl with oil, pour the resulting mass into it and turn on the mode "Bakery products" for 50 minutes.
After the cake is cooked, you need to leave it in the slow cooker for 15 minutes, then put it on a plate. Sprinkle the cake with powdered sugar.
Lemon cake in a slow cooker (Panasonic, Redmond, Polaris, Scarlet, Mulinex, Vitek, Phillips and other models) is a delicious dessert for tea. With this treat, you can safely go to visit your friends or arrange a festive tea party for your loved ones at home. So, the recipe for lemon cake in a slow cooker, which will require following products. Read other recipes for the multicooker on our website: for example,. All the proposed recipes for multicooker cupcakes will help you bake delicious, lush culinary products. The technology of preparation is very simple.
Ingredients for slow cooker lemon cake:
- lemon - 1
- eggs - 3
- butter - 140 g;
- flour premium- 250 g;
- sugar - 160 g;
- baking soda - 1 tsp
Lemon cake in a slow cooker: recipe
How to cook lemon cake in a slow cooker? Place the softened butter in a deep bowl. Add the suggested amount of sugar. Next, mix sugar and butter well. Add eggs, zest and juice of a whole lemon. To obtain the zest, the yellow top of the lemon peel is rubbed on a fine grater.
Stir the mixture very well until the lumps of oil disappear. Add a teaspoon of baking soda and stir again. Sprinkle flour. Be sure to sift the flour for the cake. At the same time, it will be enriched with oxygen and the product will be magnificent. Quickly mix the dough for the cake.
Those who wish can add 50 g of raisins, which should be washed in advance and soaked in warm water for 15-20 minutes. Place the cake batter in the slow cooker.
What mode (program, function) and how much time to bake a lemon cake in a slow cooker
Close the lid. Activate baking mode. Time must be set to 60 minutes. Click Start.
Cook the lemon cake in the slow cooker until the beep sounds. The cupcake is taken out of the MW using the steamer container. You can sprinkle with powdered sugar or smear with any jam. Happy tea!
Lemon cake in a slow cooker recipe video
