Many desserts can be prepared without baking in the oven. These include the slow cooker lemon muffin, which cooks quickly and is delicious. The 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 among the most common and popular types of baked goods. They are made with or 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 slow cooker lemon muffin recipe is classic version meals using modern equipment. It is suitable for those who do not want to spend a lot of time and effort, but strive to surprise and delight their families with delicious pastries.

There are some secrets to follow to make a delicious lemon muffin in a slow cooker. The cake dough requires special attention, as the end result should be a certain texture and consistency. The butter for kneading must be at room temperature, preferably slightly thawed. For the dough, dry and liquid ingredients must be mixed separately, only sugar is immediately ground with butter.

Lemon zest will give the dough a beautiful yellowish tint, and in order to squeeze out as much juice as possible from one fruit, you first need to "roll" it on the table, pressing a little. The structure of the pulp will be disturbed, the juice will be squeezed out much easier.

A feature of cooking in a multicooker is that the top of the cake turns out to be pale. This can be corrected by turning the pastry over to the other side 10 minutes before the end of the cycle. The recipe can be supplemented. For example, add the juice of a whole lemon. Then the taste will be much brighter. Can be garnished with whipped plums or candied plums on top lemon wedges.

Ingredients

Servings: - +

• chicken egg 4 things
• butter 150 g
• flour 230 g
• granulated sugar 150 g
• 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 you need to grind with sugar until smooth. Add eggs one at a time, stirring thoroughly each time.

The next step is to remove the zest from the whole lemon. This can be done using a fine-slotted grater. Squeeze juice from half a lemon and add to the liquid ingredients along with the zest.

Gradually add sifted flour with baking powder into the dough. Stir gently and quickly so that the flour does not begin to release gluten. Then the cupcake will rise better and be soft and fluffy. It is best to do this with a silicone spatula or spoon.

The dough must be put in a multicooker bowl, put on the "Baking" mode for 60 minutes. 10 minutes before the end of the multicooker mode, turn the cake over to the other side to brown the top. Serve cold.

Lemon cupcake in a multicooker will become a favorite dessert for tea, it is very easy to prepare it. Such pastries always look beautiful and appetizing. The versatility of the recipe allows you to experiment with ingredients. You can decorate the cake with lemon wedges or sprinkle with powdered sugar. You can store baked goods in the refrigerator in a closed container for a couple of days. When it loses its freshness, you can grease the pieces of lemon muffin with butter or chocolate paste.

Cooking in a slow cooker is a real pleasure, especially in summer when additional 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 multicooker. And baking is as easy as shelling pears. 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. We use the Yummy YMC-502BX multicooker to make lemon cake.
In the recipe for lemon cake, not only lemon peel is used, but also lemon fresh juice, 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 treat in advance, you can add a few drops of golden rum to the impregnation. Alcoholic drinks used as impregnation trap moisture in finished dough, preventing it from becoming stale.

Ingredients for the dough:

• Flour - 250g.
• Sugar - 150g.
• Chicken eggs - 4 pcs.
• Lemon - 1pc.
• Butter - 150g.
• Baking powder - 1 hour spoon.

For impregnation:
Sugar - 3 tbsp. spoons.
Water - 150 ml.
Lemon fresh - 30ml.

Preparation

Combine butter at room temperature with sugar and beat a little or grind with a spoon. Melting butter in a water bath or in the microwave is not worth it, better oil remove from the refrigerator in advance.




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 eggs and zest of one lemon to the butter.
Add half of the squeezed lemon juice to the resulting mass.


Whisk everything thoroughly.

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 is such a yellow dough we should get, in consistency like grandmother's thick cream.


Grease 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 check if the cake is done.


While the cake is baking, we are preparing the impregnation. To do this, pour water into a saucepan with a narrow bottom, and add sugar. Stir constantly, boil the syrup until the sugar is completely dissolved. When the first bubbles appear, the syrup is ready. Turn off the heat, pour out the lemon juice, and set the syrup aside to cool.


After preparing the cake, open the lid of the multicooker and check the readiness of the test by puncturing it in the middle with a wooden skewer. If there is no raw, sticky dough left on the skewer, then the cake is ready.


Without removing the cupcake from the bowl, pour the syrup over it and leave it to soak and cool for 10 minutes.


Take out the soaked cupcake 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 and decorate with lemon wedges and mint leaves. Our lemon muffin in a slow cooker is ready, you can serve it with lemonade, coffee, tea.

For most women, baking is a complicated process that takes a lot of time and effort. I would like to please family and friends with a delicious dessert, but sometimes you can't run to the store or there isn't a suitable fresh baked goods on the shelves. Then you have to come up with something on your own and the result does not always meet expectations. To prevent this from happening, we offer simple recipes for making lemon cake in a slow cooker. This device certainly won't let you down, and the lemon muffin in the multicooker will turn out to be just amazing.

Let's start with the classics, check it out simple recipe and try baking with our recommendations.

Prepare the following foods:

• butter - 200 g;
• eggs - 4 pcs.;
• sugar - 100 g;
• flour - 200 g or a little more;
• baking powder - half a bag;
• lemon juice - 2 tablespoons;
• lemon zest.

Cooking a delicious lemon muffin in a slow cooker:

1. This recipe is just a godsend for busy housewives, it will take only a few minutes to prepare the dough, everything else is the tasks of the multicooker.
2. The only caveat is that you need to get the oil out of the refrigerator in advance so that it is at least a little soft.
3. First, you need to beat the sugar and butter with a mixer. It is desirable that the oil is not cold, ideally at room temperature. You don't need to beat these ingredients for too long, just 1-2 minutes will be enough.
4. Now you need to add eggs to the lightened mass, just not all at once, but gradually. First add 1 egg, beat the whole mass with a mixer, add another 1 egg again, beat again. It is easier to work this way, and the dough will turn out fluffy and homogeneous.
5. A separate conversation is about "production" lemon juice... First you need to remove the zest from the lemon. This is, of course, easier if you have a small grater. It is necessary without cutting the citrus, grate it (just do not forget to wash the lemon thoroughly beforehand) from all sides until the bright yellow peel peels off. Sometimes it only takes 2 minutes, sometimes more. It all depends on the type of lemon. If the skin is smooth, then you have to try. Do not forget to remove all the zest from the inside of the grater, there will be enough fragrant mass.
6. Pour the prepared lemon zest into the dough, you can stir the dough or wait for now and after all the juice has been squeezed out of the lemon, mix all the ingredients.
7. Cut the lemon into 2 halves and use a spoon to squeeze out all the juice to the last drop. Be careful not to get the bones in the dough. If it is difficult to do this, it is better to squeeze the juice into a separate bowl, and then catch all the bones and pour the juice into the dough.
8. Prepare a separate dry bowl and sieve. You need to sift the flour so that our cake is airy and tender, and then add baking powder. Stir baking powder with flour and leave for a couple of minutes.
9. Then you can add flour to the dough and knead it thoroughly.
10. The dough will not be as dense as on the pies, this is normal.
11. Now you need to lubricate the walls and bottom of the multicooker mold vegetable oil, you can grind with crushed breadcrumbs, and if they are not there, then semolina.
12. Pour all the dough into a mold. Close the cover. We select the program for preparing lemon cake in a multicooker - it will be "Baking", the operating time of the device is 1 hour or 60 minutes (for low-power appliances) and 40-45 minutes, for multicookers with a capacity of more than 800 watts.
13. When the multicooker completes the baking process, you can safely open the lid immediately - the cake will not "sit down", it will remain the same fluffy (the whole secret is in the baking powder, it will not allow the cake to settle).
14. If you are not satisfied with the pale top, you can gently turn the lemon muffin over in the multicooker and turn on the appliance for 15-20 minutes to brown the muffin. But this is not necessary, because you can simply turn the pastries upside down and place the cake on the plate with the pale side.
15. In the context, the cake turns out to be yellowish, due to the lemon rind. The aroma of the lemon cake cooked in a slow cooker is simply amazing, and the taste is excellent - delicate, with a pleasant sourness.

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

Lemon muffin 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 lends to baked goods special taste and sweetness.

Baking products:

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

How to make lemon muffin in a slow cooker:

1. Before you start kneading the dough, you need to rinse the raisins and soak them in warm water for half an hour, or at least leave them in water for 15-20 minutes.
2. After the time has expired, it is necessary to drain the water and rinse the raisins thoroughly again in cold water under the tap. Then you need to wait for the excess liquid to drain and spread the raisins on a paper towel folded in several layers (you can also use a clean kitchen towel).
3. Now let's do the dough: grind the butter (soft) with sugar by hand or using a mixer.
4. When the liquid becomes lighter, add eggs one at a time, beat the mass with a mixer.
5. Add lemon juice and zest previously removed from one lemon to the dough.
6. Beat all ingredients with a mixer at maximum speed for 5 minutes.
7. The dough is not ready yet. Next, you need to sift the flour and then mix it with baking powder. Carefully, add in small portions to the mass, mix well so that the dough is homogeneous.
8. After that, you need to add the raisins and knead the dough with a spoon again.
9. It is advisable to grease the bottom and walls of the multicooker saucepan with oil (vegetable or butter can be used).
10. Pour the dough into a mold, gently flatten the top with a silicone spatula.
11. Cooking lemon muffin in a slow cooker will be in the "Baking" mode. The time must be set depending on the power of the device. Typically, this is 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 the program will have to be extended by another 20 minutes.
12. The lemon muffin in the slow cooker will turn out pale, but if you turn it over the other side (upside down), then this part will be rosy. Do as you please. In any case, you can use powdered sugar to hide the unusual pallor of the finished product. You just need to grind the top with powder (it is best to do this through a fine sieve so that the powder is distributed in an even layer).

Serve lemon muffin, cooked in a slow cooker, with any drinks. Hot herbal tea, coffee with milk are suitable, children will love sweet and sour cake combined with cocoa made in milk. It's also good to taste homemade cakes just with cold milk, compote, cooked from dried fruits or fresh apples and berries. Enjoy your meal!

Lemon muffin in a slow cooker with lemon syrup

Try this recipe for a lemon muffin in a slow cooker, and its flavor is sour lemon syrup.

What products are needed:

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

Features of making lemon cake in a slow cooker:

1. In a bowl with high sides, mix soft butter with sugar, add eggs and some milk. If there is no time, then you can beat all the ingredients at once or do this: first beat with a mixer soft butter with sugar, then add milk, mix and 1 egg each. The mixture should be homogeneous.
2. In a separate bowl, you need to mix the sifted flour with baking powder, add a few crystals of salt and lemon zest (remove it yourself, using a grater with fine notches).
3. We combine all the components of the dough, knead a homogeneous soft place.
4. Now let's get started preparing the baking dish - it must be clean and dry. And of course, odorless (if it remains from the previous dish, then you need to boil water with a slice of lemon for 10 minutes, "Baking" or "Soup" mode).
5. Lubricate the mold with oil (it doesn't matter what kind of oil it is). We pour out our dough.
6. Close the lid of the multicooker and select the mode for preparing the lemon cake in the multicooker. In this case, it is the unchanged Baking program, the cooking time is 45-50 minutes.
7. After the warning signal, open the lid of the device and visually assess appearance lemon muffin in a slow cooker. If formed on the sides golden brown, then you can stop there. Or, if in doubt, check the readiness of the lemon muffin in a slow cooker with a wooden stick.
8. If the muffin is ready in the slow cooker, just turn off the device and leave the muffin for 10 minutes, let it cool down.
9. In the meantime, there is time to make the lemon juice syrup. This is done as follows: if you have a juicer, you need to put lemon slices (without peel) in it and turn on the device. If you have not had time to acquire such an important assistant in the kitchen, use a regular press through which garlic is squeezed. You need to put lemon slices in it and squeeze out all the juice.
10. Pour the juice into a saucepan, add 2 tbsp. sugar, put on the stove and heat the juice over very low heat. You need to wait until the sugar dissolves. After that, you can still hold the syrup over low heat for 2-3 minutes and remove the saucepan from the heat.
11. Ready lemon muffin in a slow cooker, you need to put it on a dish and just pour it over with lemon syrup.

It turns out a lemon muffin in a slow cooker is very tender, airy and soft. And also - fragrant, with a slight sourness, because it is soaked in lemon syrup. Enjoy your tea!

Lemon muffin in a slow cooker with poppy seeds

An excellent combination is sour lemon juice and poppy seeds. The cupcake turns out to be tender and moist inside, and also funny, because the poppy seeds are evenly distributed in the dough during baking and sets a completely different "tone" for this dessert.

What foods to cook:

• lemon - 1 pc.;
• vanilla sugar - 5 g;
• granulated sugar - 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 each;
• baking powder - 5 g.

For sour cream filling:

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

Baking a delicious lemon muffin 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 butter is healthier for health than margarine). If you are too lazy to make a sour cream filling, you can limit yourself only to powdered sugar to decorate the top of the cake. And one more thing: instead of vanilla sugar it is best to use vanilla powder, you just need a drop, literally "on the tip of a knife", to make the cake fragrant.
2. We make the dough: for this we sift the flour, add soda to it, mix.
3. We also put baking powder, sugar (vanilla) or vanillin powder and pre-soaked poppy into the flour. How to prepare a poppy: you need to fill it hot water(can be boiled), leave for 7-10 minutes. Then you need to strain the poppy through a fine sieve so that the water is completely glass.
4. Put the following products into another bowl: soft butter (or margarine), add sugar. Grind with a spoon or with a mixer. Add eggs one at a time, beat with a mixer.
5. Remove the zest from the lemon (washed) with a grater with fine cloves.
6. Gradually add the mass from the second bowl to the dry ingredients, add lemon zest and sour cream. Mix all the components well.
7. Everything, the dough is ready, you need to grease the bottom, and then the walls of the baking dish (in this case, a multicooker bowl) with soft butter and pour out all the dough.
8. Close the lid of the appliance, and then set the mode for preparing lemon cake in a multicooker - this is the "Baking" program, the cooking time is 45 minutes or a little more, depending on the power of your appliance.
9. While the multicooker is busy with the process, we have free time to prepare a filling of sour cream, lemon juice and sugar. Mix all the ingredients and set aside.
10. After the warning signal sounds - this means that the lemon cake in the multicooker is ready, you need to pour it generously with sour cream right in the mold. By the way, the cake pan can be taken out of the appliance and placed on the table. This will cool the lemon muffin faster in the slow cooker.
11. After cooling, the cake must be transferred to a flat dish and decorated with powdered sugar on top.

That's all, delicious and delicate dessert- the lemon muffin in the slow cooker is ready, it's time to put the kettle on and invite your family to the table. Enjoy your tea party!

To make a lemon muffin in a multicooker very tasty, you must adhere to the following recommendations:

• To preserve baked goods, place the leftover cupcake in a plastic container and put it in the refrigerator. This way you can store the cake for several days;
• Lemons for making lemon cake in a slow cooker must be used fresh. Choose citrus fruits with a bright yellow color, and the peel itself should be porous and "oily";
• when choosing lemons, carefully study each copy: the lemon should be elastic, without stains and damage;
• before you start removing the zest from the lemon, you need to thoroughly wash it under running water with a hard washcloth (you can even use 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 cake to have a pronounced lemon flavor, then you need to add candied lemon to the dough.

Lemon muffin in a slow cooker. Video

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 so that it is easier to mix it with sugar and eggs. You can heat the oil in a steam bath, or you can heat it up a little in the microwave.

2 Beat the warmed butter and sugar until smooth. To do this, you can use a mixer, or you can just beat it with a fork.

3 Now add the eggs to the mixture, one at a time. Beat very thoroughly every time you put an egg in the mixture. So four times.

4 Three lemon 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 comes off very easily, and with some lemons you have to tinker. Then we cut the lemon and squeeze the juice out of it. You can use a fork, citrus press, or squeeze by hand for this. Be careful that the seeds do not get into the squeezed juice, and then into the dough.

5 Add lemon zest and juice to the mixture of sugar, butter and eggs.

6 Sift flour through a fine sieve in order to enrich it with oxygen and remove excess impurities that sometimes come across in flour. Add baking powder to the sifted flour. It is best to pour flour into the prepared mixture in small portions, stirring the dough thoroughly each time. This will help to avoid adding excess 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 Grease 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 the cake.

9 At the end of the program, remove the cake from the bowl using the steaming stand.

10 At the top, the cupcake remains pale, do not be alarmed, this is one of the features of baking in a multicooker. To decorate it, you can use glaze or icing sugar.

Bon Appetit!

The cake, made from lemon juice and zest, has a light and rich citrus aroma. Any housewife can handle a cake recipe, so it can be made for both households and guests. Cooking the dough takes a little time, and then the multicooker will do everything. Cooking method: 1. Remove the butter or margarine one hour before making the cake so that it softens. 2. […]

Ingredients

Half a large lemon;

Margarine or butter (you can take a spread) - a small pack, up to 100 grams;

Sugar - about 250 grams (you need a measuring cup from a multicooker);

Flour - 320 grams (2 measuring cups);

Sour cream - 160 grams (1 measuring cup);

Raisins - 160 grams (1 measuring cup);

Soda is a teaspoon.

The cake, made from lemon juice and zest, has a light and rich citrus aroma. Any housewife can handle a cake recipe, so it can be made for both households and guests. Cooking the dough takes a little time, and then the multicooker will do everything.

Cooking method:

1. Remove the butter or margarine one hour before making the cake so that it softens.

2. Wash the lemon and cut it in half. It only takes half.


3. Remove seeds and veins.

4. Take a fine grater, rub only the skin. To prevent bitterness in the cake, you do not need to wash all the peel to the end.

5. Grind the lemon pulp or you can also grate it, or grind it with a blender. The main thing is to get lemon juice.

6. Take out the mixing bowl.


7. Add sugar, add butter, grind.

8. Quench baking soda with vinegar.

9. Pour eggs, juice and lemon zest, extinguished soda, flour. Mix everything, but it is better to beat until smooth with a blender.

10. For 10 minutes, pour boiling water over the raisins and let them stand.

11. Then drain the water, add to the dough, mix everything.


12. Lubricate the multicooker bowl with oil.

13. Pour the dough into it.

14. Set the Baking mode on the multicooker for 85 minutes (1.25 hours).