Directions
1Beat all cake ingredients together until smooth. Pour into liner in 3.5l sc and cook on high for two hours with tea towel.
2
3Once baked, remove from slow cooker to cool a little.
4
5Boil 50ml lemon juice with 3oz caster sugar approx rapidly until it starts to change to a golden colour. Remove from heat and pour over cake carefully.(Place a plate under the cooling rack to catch any extra lemon caramel as it's a pain to get off surfaces and very hot!)
6
7Sprinkle with Demerara sugar liberally.
Submitted by Louise finch
2 Reviews
Danielle
July 30, 2018
This is one of my favourite cakes to make with my daughter, it’s sooooo easy to do xxxx
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Carla Schoonbeek
June 23, 2019
Delicious! I used lemon zest as I didn’t have lemon extract. I thought it would be very sweet, especially with the sugar on top, but it’s not. Just lemony goodness. And so easy to make.