If you prefer cake without the frosting, this citrusy slow-cooker dessert is a fantastic choice.
This Lemon Bar Cake takes the tart flavor of lemons and turns it into a sweet cake.
you’re able to serve the bar cake warm, if desired, or let is cool completely.
Credit: Jennifer Davick; Food Styling: Vanessa Rocchio; Prop Styling: Missie Crawford
Fresh lemon zest adds lots of flavor to recipes.
The quick and easy 2-step process will help you create the perfect touch of citrus.
The cake will be similar to a chocolate lava or molten cake.
Lining the slow cooker with aluminum foil before adding your ingredients will make cleanup a breeze.
Cook the cake as directed, and then turn off the slow cooker.
Let it stand 15 minutes before serving.
When serving, sprinkle individual portions with powdered sugar.
Candied lemon slices would also make the perfect garnish for the top of your cake.
Ingredients
2(10-oz.
)jars lemon curd
1(12-oz.
Line bottom and sides of a 6-qt.
slow cooker with aluminum foil, allowing 2 to 3 inches to extend over sides.
Lightly grease foil with cooking spray.
Pour flour mixture into slow cooker.
Pour lemon curd mixture on top.
Cook cake:
Cover and cook on High for 2 hours.
(Center will be soft.)
Remove lid, and cool completely.
Lift cake from slow cooker, using foil sides as handles.
Dust cake with powdered sugar.
