Slow Cooker Lemon Drizzle cake

I love my new slow cooker!  It was a housewarming gift from my sister and has been on the go constantly since I got it.  It is great for soups, stews and casseroles and is the ultimate in convenience.

I decided to really give it a challenge and bake a cake in it!  “A CAKE?” I hear you cry- well why not? I say! 

The lovely Shanti from Magpie Belfast shared a recipe with me for lemon drizzle cake with Poppy seeds and that’s the one I decided to test in my lovely new Morphy Richards model, with a few of my own amendments.

I admit to being a bit nervous about this process as, to be perfectly honest, I didn’t really believe that it was possible to bake a cake in this way.  But hey, I will give anything a go.

If I’m honest the end result did look a bit rough and ready but definitely home- made.  It did, however, taste delicious

To try it in your slow cooker you will need:

Ingredients

10 oz plain flour

1 tsp baking powder

1/2 tsp salt

1 oz poppy seeds

8 oz caster sugar

3 eggs

4 fl oz vegetable oil

5 oz plain Greek Yoghurt

2 fl oz milk

1 tsp lemon zest

2 fl oz lemon juice

1 tsp vanilla

Juice of one lemon

1 tbsp icing

Instructions

grease the inside of a slow cooker bowl (I used spray oil)

mix the flour, salt, baking powder and poppy seeds and set to one side

place the sugar, eggs, oil, yoghurt, lemon zest, lemon juice, vanilla and milk in a bowl and whisk until the sugar is dissolved.

Add all of the flour mixture to the sugar mixture and stir until it is just combined but still lumpy)

pour the mixture into the slow cooker and cover

Cook on the high setting for approximately 2-2.5  hours or until the top appears set

Turn off the slow cooker and carefully remove the lid, making sure not to drop in any condensation

mix together the remaining lemon juice (one lemon) and the icing sugar

Pour over the top of the cake (piercing the top of the cake to allow it to soak in)

Cover the opening of the slow cooker with kitchen paper towels and replace the lid

Allow to cool for about 20 minutes

Run a knife around the edge of the bowl to remove the cake and continue to cool on a rack

Slice, serve and enjoy!