For most women - baking, this is something complicated, occupying a lot of time and effort. I would like to please my family and friends with a delicious dessert, but sometimes it is not possible to run to the store or there is no suitable fresh pastries on the shelves. Then you have to come up with something independently and the result does not always live up to expectations. To prevent this from happening, we offer simple recipes for making lemon cake in a slow cooker. This device certainly will not fail, and the lemon cupcake in the slow cooker will be just amazing.

Lemon cupcake in a slow cooker

Let's start with the classics, read this simple recipe and try to cook pastries based on our recommendations.

Prepare the following products:

• butter - 200 g;
• eggs - 4 pcs.;
• sugar - 100 g;
• flour - 200 g or slightly larger;
• baking powder - half of the bag;
• lemon juice - 2 tbsp;
• lemon zest.

Preparation of delicious lemon cake in a slow cooker:

1. This recipe is just a find for busy housewives, you will need only a few minutes to prepare the dough, everything else is the tasks of the multicooker.
2. The only nuance is that the oil must be removed in advance from the refrigerator so that it is at least a little soft.
3. First, it is necessary to beat sugar with butter. It is desirable that the oil is not cold, perfectly at room temperature. It is not necessary to beat these ingredients for too long, only 1-2 minutes will be quite enough.
4. Now you need to add eggs to the brightened mass, only not all at once, but gradually. Add first 1 egg first, beat the whole mass with a mixer, add another 1 egg again, beat again. So it is easier to work, and the dough will turn out lush and homogeneous.
5. A separate conversation is about the “extraction” of lemon juice. First you need to remove the zest from the lemon. To do this, of course, is easier if you have a small grater. Without cutting citrus, grate it (only pre-forget to wash the lemon well) from all sides until the bright yellow peel flies. Sometimes it will take only 2 minutes, sometimes more. It all depends on the lemon variety. If the peel is smooth, then you have to try. Do not forget to remove the entire zest from the inside of the grater, there will be enough fragrant mass.
6. Pour the finished zest of lemon into the dough, you can mix the dough or wait until it is squeezed out of the lemon all the juice, mix all the ingredients.
7. Cut the lemon into 2 halves and try to squeeze the entire juice to the last drop. Be careful so that the bones do not get into the dough. If it is difficult to do this, it is better to squeeze the juice in a separate bowl, and then catch all the seeds and pour the juice into the dough.
8. Prepare a separate dry bowl and sieve. It is necessary to sift the flour so that our cupcake turns out to be airy and tender, and then add the baking powder. Mix bakery powder with flour, leave for a couple of minutes.
9. After that, you can add flour to the dough and knead it thoroughly.
10. The dough will not turn out as dense as on pies, this is normal.
11. Now it is necessary to lubricate the walls and the bottom of the shape of the multicooker with vegetable oil, you can crush crushed crackers, and if they are not, then semolina.
12. Put all the dough in shape. Close the lid. We select a program for making lemon cake in a slow cooker-it will be “pastries”, the device’s operating time is 1 hour or 60 minutes (for low-power devices) and 40-45 minutes, for multicoar, with a capacity of above 800 watts.
13. When the multicooker completes the baking process, you can immediately open the lid without fear - the cupcake will not “sit down”, it will remain the same magnificent (the whole secret is in bakery powder, it will not allow the cake to settle).
14. If you are not satisfied with a pale top, you can carefully turn the lemon cupcake in a slow cooker and turn on the device for 15-20 minutes so that the cupcake is browned. But this is not necessary, because you can simply turn the baking “upside down” and put the cupcake on a plate with a pale side.
15. In the context of the cupcake, it turns out yellowish, due to the zest of lemon. The aroma of lemon cupcake prepared in a slow cooker is simply amazing, and the taste is excellent - delicate, with a pleasant acidic.

Such a delicious dessert is customary to serve for tea. You can decorate the top of the cake at your desire - as you like: sugar powder, a leaf of fresh mint, a handful of fresh or frozen berries. Enjoy your tea party!

Lemon cupcake in a slow cooker with raisins

This recipe is slightly different from the previous one, because only 1 ingredient is added to the dough - this is raisins. It gives pastries a special taste and sweetness.

Baking products:

• soft butter - 150 g;
• eggs - 4 pcs.;
• sugar - 150 g;
• flour - 200 g;
• pekarsky powder - 1 tsp.;
• lemon - 1 pc.;
• raisins (light) - 100 g;
• sugar powder - to decorate the top of the finished cupcake.

How to cook a lemon cupcake in a slow cooker:

1. Before starting to knead the dough, it is necessary to rinse the raisins and soak it in warm water for half an hour, or at least leave in the water for 15-20 minutes.
2. After the time has expired, it is necessary to drain the water and again rinse the raisins in cold water under the tap. Then you need to wait when the excess fluid drains and lay the raisins into a paper towel folded in several layers (a clean kitchen towel can be).
3. Now let's do the dough: rub with manually or using a mixer oil (soft) with sugar.
4. When the liquid begins to light, add eggs one at a time, beat the mass of the mixer.
5. Add lemon juice to the dough and a zest removed from one lemon in advance.
6. All ingredients need to be beaten with a mixer at maximum revolutions for 5 minutes.
7. The dough is not yet ready. Next, you need to sift flour and then mix it with baking powder. Carefully, enter the mass in small portions, mix well so that the dough turns out to be homogeneous.
8. After that, you need to add raisins and wash the dough with a spoon again.
9. It is advisable to lubricate the bottom and walls of the potato pan with oil (can be vegetable or creamy).
10. Pour the dough into the shape, the top must be carefully flat up with a silicone spatula.
11. The lemon cupcake in the multicooker will be prepared in the "baking" mode. Time needs to be set depending on the power of the device. It is standard at least 40-45 minutes, then the readiness of the dessert can be determined independently using a wooden thin stick. If the dough sticks to the skewer, then you will have to extend the program for another 20 minutes.
12. The lemon cupcake in the slow cooker will turn out to be pale, but if you turn it over with the other side (upside down), then this part will be rosy. Do as you like. In any case, you can hide the unusual pallor of the finished product using powdered sugar. You just need to trim the top with powder (this is best done through a small sieve so that the powder is distributed with a uniform layer).

Serve a lemon cupcake prepared in a slow cooker for any drinks. Hot herbal tea, coffee with milk, children will like a sweet and sour cupcake in combination with cocoa prepared in milk. It is also good to tasting homemade baking just with cold milk, compote, cooked from dried fruits or fresh apples and berries. Enjoy your meal!

Lemon cupcake in a multicooker with lemon syrup

Try to prepare a lemon cupcake in a slow cooker according to this recipe, a highlight in it is sour lemon syrup.

What products will be needed:

• lemon - 1 pc.;
• eggs - 3 pcs.;
• butter - 1 pack;
• flour - 1 cup;
• milk - 3 tbsp.;
• baking powder - 1 tsp;
• salt - a pinch;
• sugar is an incomplete glass;
• vanilla sugar - half of the bag;
• lemon zest - 1 tbsp.

Features of the preparation of lemon cake in a slow cooker:

1. In a bowl with high sides, mix soft butter with sugar, add eggs and a little milk. If there is no time, then you can beat all the ingredients at once or do it: first beat with a mixer soft oil with sugar, then add milk, mix and 1 egg. The mixture should be homogeneous.
2. In a separate bowl, you need to mix sifted flour with baking powder, add several crystals of salt and lemon zest (remove yourself, using a grater with small notch).
3. We connect all the components of the dough, knead a homogeneous soft place.
4. Now we will prepare the baking dish - it should be clean and dry. And of course, without smell (if it remains from the previous dish, then it is necessary to boil water with a slice of lemon for 10 minutes, the “baking” or “soup” mode).
5. Lubricate the form with oil (it does not matter what kind of oil it will be). Pour our dough.
6. Close the multicooker lid and select the mode of cooking lemon cake in a slow cooker. In this case, this is a constant program “Baking”, cooking time 45-50 minutes.
7. After a notifying signal, we open the device cover and visually evaluate the appearance of the lemon cake in a slow cooker. If a ruddy crust has formed on the sides, then you can stop there. Or if you doubt it, then it is worth checking the readiness of lemon cake in a slow cooker using a wooden stick.
8. If the cupcake in the slow cooker is ready, just turn off the device and leave the cupcake for 10 minutes, let it cool.
9. In the meantime, there is time to prepare syrup with lemon juice. This is done as follows: if there is a juicer, you need to place lemon slices (without a peel) in it and turn on the device. If you did not have time to get such an important assistant in the kitchen, use the usual press through which the garlic is squeezed out. It is necessary to place lemon slices in it and squeeze out the entire juice.
10. Pour the juice into a saucepan, add 2 tbsp. Sugar, put on the stove and warm the juice over very low heat. You need to wait until sugar dissolves. After that, you can still hold the syrup over low heat for 2-3 minutes and remove the saucepan from the fire.
11. The finished lemon cupcake in a slow cooker, you need to transfer to a dish and just pour with lemon syrup.

It turns out a lemon cupcake in the slow cooker very tender, airy and soft. And also - fragrant, with a light sourness, because it is impregnated with lemon syrup. Enjoy your tea party!

Lemon cupcake in a multicooker with poppy seeds

An excellent combination is sour juice of lemon and poppy. The cupcake turns out to be delicate and wet inside, and also cheerful, because the poppy is evenly distributed in the test during baking and sets a completely different “tone” of this dessert.

What products to cook:

• lemon - 1 pc.;
• vanilla sugar - 5 g;
• sugar-sand-200 g;
• sour cream - 125 g;
• poppy - 30 g;
• flour - 200 g;
• margarine or butter (optional) - 175 g;
• eggs - 4 pcs.;
• salt and soda - 3 g.;
• baking powder - 5 g.

For sour cream floods:

• lemon juice - 50 g;
• sour cream - 90 g;
• sugar - 1 tbsp.

Baking delicious lemon cake in a slow cooker:

1. First, a small digression: instead of margarine, it is advisable to use butter (soft), then the taste of the finished product will be soft and creamy (and for health, oil is more useful than margarine). If you are too lazy to make sour cream, you can limit yourself to icing sugar to decorate the top of the cupcake. And one more thing: instead of vanilla sugar, it is best to use vanilla powder, you need only a bit, literally “on the tip of a knife”, so that the cupcake is fragrant.
2. We make the dough: for this we sift the flour, add soda to it, mix.
3. Put the baking powder, sugar (vanilla) or vanilla powder and a pre -soaked poppy in the flour. How to prepare a poppy: you need to pour it with hot water (you can boiling it), leave it for 7-10 minutes. Then it is necessary to strain the poppy through a small sieve so that the water water is completely.
4. In another bowl we put the following products: soft butter (or margarine), add sugar. Grind a spoon or with a mixer. Add one eggs one at one, beat with a mixer.
5. Remove from the lemon (washed) with small teeth, zest.
6. In dry ingredients, we gradually add the mass from the second bowl, put the zest of lemon and sour cream. All components are thoroughly mixed.
7. Everything, the dough is ready, you need to lubricate the bottom, and then the walls of the baking dish (in this case, it is a multicooker bowl) with soft butter and pour all the dough.
8. The cover of the device must be closed, and then set the cooking mode of lemon cake in a slow cooker - this is the Baking program, cooking time is 45 minutes or a little more, depending on the power of your device.
9. While the multicooker is busy with the process, we have free time to prepare a filling of sour cream, lemon juice and sugar. It is necessary to mix all the ingredients and set aside.
10. After a notifying signal sounds - this means that the lemon cupcake in the slow cooker is ready, it needs to be generously poured with sour cream in the form. By the way, the shape of the cake can be removed from the device and put on the table. So the lemon cupcake in the slow cooker cools faster.
11. After cooling, the cupcake must be transferred to a flat dish and decorated with powdered sugar on top.

That's all, a delicious and delicate dessert - a lemon cupcake in a slow cooker is ready, it's time to put a kettle and invite relatives to the table. Enjoying the tea party!

Useful tips

In order for a lemon cupcake in a slow cooker to be very tasty, you must adhere to the following recommendations:

• to save the baking, put the remaining cupcakes in a plastic container and send it to the refrigerator. So you can store the cupcake for several days;
• lemons for the preparation of lemon cake in a slow cooker need to use fresh ones. Choose citrus fruits with bright yellow color, and the peel itself should be porous and "oily";
• when choosing lemons, carefully study every copy: the lemon should be elastic, without spots and damage;
• before proceeding with the removal of the zest from the lemon, you need to thoroughly wash it under a stream of water with a hard washcloth (you can even with soap);
• when you remove the zest from the lemon, leave the white part of the peel - it gives the product a bitter taste;
• if you want the cupcake with a pronounced lemon flavor, then you need to add lemon cakes to the dough.

Lemon cupcake in a slow cooker. Video