Slow Cooker Lemon Loaf Cake Recipe with Lemon Curd Filling

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Slow Cooker Lemon Loaf Cake Recipe with Buttercream and Lemon Curd Filling
This is an easy slow cooker lemon loaf cake recipe.
Which you can ‘pimp’ up by sandwiching it with lemon buttercream. And homemade lemon curd filling.
Slow cooked on High for 2 hours.

For a review of the slow cooker lemon curd used in this recipe.
See my post, link included below.

Slow Cooker Lemon Loaf Cake UK Recipe

Ingredients
  • 80 g soft butter.
  • 80 g sugar.
  • 1 egg.
  • 45 g ground almonds.
  • 80 g plain flour.
  • ½ tsp baking powder.
  • Lemon zest.
  • Filling: Lemon buttercream (icing sugar, butter, lemon juice and zest) and lemon curd.

I made this slow cooker lemon loaf cake recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

Method
  1. Line the base and sides of a 1 lb loaf tin.
  2. Cream together sugar and butter.
  3. Beat in the egg.
  4. Fold in the ground almonds, flour and baking powder, until just mixed.
  5. Then add the lemon zest.
  6. Pour the batter into the loaf tin and level the top. Loosely cover with buttered foil.
  7. Put the tin into the slow cooker. Pour hot water, into the pot, so that the water comes up to halfway up the outside of the loaf tin.
  8. Cook on High for 2 hours. Until cooked through, i.e. insert a skewer into the middle of the cake, it should come out clean.
  9. Take the tin out of the slow cooker pot. After 10 minutes, take the cake out of the tin and place onto a cooling rack to cool completely.
  10. Once cold, cut the loaf cake in half horizontally. Make the lemon buttercream mixing the ingredients as detailed above. Spread a layer of lemon curd on the bottom half of the cake. Then a layer of lemon buttercream. Replace the top layer of the cake. And dust with icing sugar.
Recipe Notes
  1. You could also include fresh raspberries in the filling.
  2. This lemon loaf cake recipe would also work as lemon drizzle cake. Instead of cutting in half and filling. Spoon over a warm lemon syrup (made with lemon zest, lemon juice, sugar and water) whilst the cake is still warm.
  3. I used the lemon curd made from the Slow Cooker Lemon Curd Recipe by Just 5 Ingredients Book.

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