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Multicooker lemon muffin recipes redmond. Lemon muffin in a multicooker with impregnation

We all love delicious, beautiful and fragrant pastries, but we usually do it according to proven, old recipes that have become boring for a long time. Therefore, today I want to offer for my readers a recipe for a delicious, juicy, aromatic, tender cake, which I prepared with the addition of lemon. This sunny lemon muffin in a slow cooker turns out to be very unusual, but deliciously tasty. It will appeal even to those who do not really respect lemons and do not like to eat them. Prepare tender cupcake in a slow cooker - you will not only surprise, but also delight all your household with this lemon sun, especially if you prepare it on a cold winter evening and serve it with a cup of freshly brewed aromatic tea.

Ingredients:

  • butter - 200 g
  • sour cream - 2 tbsp. spoons
  • flour - 350 g
  • sugar - 1 glass
  • baking powder - 1 tbsp. spoon
  • eggs - 4 pcs
  • lemons - 2 pcs
  • vanillin

Lemon muffin in a slow cooker:

Wash the lemons, dry, remove the zest, chop the pulp with a blender, removing the seeds.

Whisk softened butter and sugar in a deep cup. Then add eggs one at a time without stopping whisking.

Add sour cream, zest from two lemons and two tablespoons of lemon pulp to the butter mass. Lemon juice (30 ml) can be added instead of pulp. To mix everything.

In another cup, combine flour, baking powder and vanillin. Add this mixture in portions to the butter mass and knead the dough.

Grease the multicooker bowl with oil. Lay out the dough.

Bake lemon muffin in a slow cooker Panasonic 60 + 20 minutes.

I think 60 minutes will be enough, but I baked longer.

After the signal, remove the cake with the help of the basket of the steamer.

In the rest of the lemon soak, add sugar to taste (I have 4 tablespoons). Beat with a blender.

Those who do not like lemon pulp because of its astringency can soak the cake with lemon juice, for this we do not grind the lemons in a blender, but squeeze the juice out of them.

Ready cupcake to pour lemon impregnation. And give it time to soak.

For most women, baking is a complicated process that takes a lot of time and effort. I would like to please my family and friends with a delicious dessert, but sometimes I can't run to the store or there are no 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 a multicooker.
  2. The only caveat is that the oil must be taken 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 - 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 the "extraction" of 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's hard to do it, better juice squeeze out 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 cut, 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 gives the baked goods a 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 in water for 15-20 minutes.
  2. After the time has elapsed, 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 cake 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 what you like. 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 the soft butter and sugar with a mixer, 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 start 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, the "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 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 keep the syrup over low heat for 2-3 minutes and remove the saucepan from 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 with hot water (boiling water can be used), 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, put the 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, this is 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. All ingredients must be mixed 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 right in the form sour cream filling... 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

Many housewives enjoy cooking with various household appliances. For example, you can make an awesome lemon muffin in a slow cooker. For baking, you need to prepare the dough according to the recipe, put it in a bowl, set the temperature and enjoy your free time until a fragrant, well-baked biscuit is ready.

How to make lemon muffin?

To cook delicious cupcake with lemon zest, you can use certain tricks:

  • the recipe uses not only zest, but also fresh juice, which adds aroma and characteristic lemon flavor to the product;
  • sifted flour is used to make the lemon cake in a slow cooker more fluffy;
  • alcoholic beverages can be added as an impregnation, they help to retain moisture in finished dough and do not let it get stale quickly.

Lemon sour cream cake - classic recipe


If guests suddenly appear in the house, a lemon cake with sour cream will come to the rescue. It can be baked quickly and easily, it does not require a lot of effort, and necessary products can be found easily in any kitchen. The result is a dish that amazes with its amazing rich taste.

Ingredients:

  • flour - 2 cups;
  • sour cream - 1 glass;
  • sugar - 0.5 cups;
  • eggs - 2 pcs.;
  • butter - 30 g;
  • lemon (zest) - 1 pc.;
  • soda - 2 tsp;
  • icing sugar - 100 g;
  • lemon juice - 5 tbsp l.

Preparation

  1. Stir eggs, sour cream, sugar, butter in a deep bowl.
  2. Add flour with soda, juice (2 tablespoons) and zest, mix.
  3. Pour the dough into a bowl. Set the "Baking" mode for 30-40 minutes.
  4. Make the glaze, for which add juice (3 tbsp. L.) To the icing sugar, beat.
  5. Pour the icing on the cupcake.

Lemon kefir cupcake - recipe


To the category of fast and delicious pastries owns a lemon cake with kefir. It can be made within an hour and requires no special ingredients. Many housewives can cope with this task, even those who are not friends with the dough. The main thing is to correctly carry out the preparatory stages and lay the products into the device.

Ingredients:

  • lemon - 1 pc.;
  • kefir - 1 glass;
  • eggs - 3 pcs.;
  • wheat flour - 1.5-2 cups;
  • sugar - 1-1.5 cups;
  • vegetable oil (refined) - 0.5 cups;
  • soda - 1.5 tsp;
  • salt - a pinch;
  • vanilla sugar.

Preparation

  1. Grind eggs, sugar, salt and vanilla sugar until white.
  2. Add kefir to the mixture, beat the mixture.
  3. Pour flour and soda into the mass, mix.
  4. Grind the lemon with a blender and add to the dough.
  5. Add oil last.
  6. Pour the dough into a bowl, set the "Baking" mode. The lemon muffin in the slow cooker will be ready in 40 minutes.

Lemon Raisin Cupcake - Recipe


Lemon is a wonderful variation of the dish. The baked goods are moderately sweet and not very fatty, and the additional component makes them piquant. If desired, the finished dish can be sprinkled with powdered sugar on top, and a specially made glaze can also serve as a decoration.

Ingredients:

  • raisins - 50 g;
  • butter - 160 g;
  • baking powder - 1 tsp;
  • lemon - 1 pc.;
  • egg - 1 pc.;
  • flour - 250 g;
  • sugar - 160 g

Preparation

  1. Grate sugar with grated lemon zest.
  2. Soften the butter and add it to the mixture. Then beat in an egg and beat the mixture with a mixer.
  3. Pour in baking powder along with flour and knead with a mixer.
  4. Add raisins, mix everything.
  5. Put the dough in a bowl, set the "Baking" mode. The slow cooker lemon sweet cake will be ready in 50 minutes.

Lemon Chocolate Cupcake


An excellent variation of the dish is a muffin with lemon zest in a slow cooker, to which cocoa powder is added. The dough turns out to be tender and light, melting in the mouth, the combination of lemon and chocolate is reasonably considered incomparable. In appearance, the pastries will resemble Zebra cake, due to the alternation of dark and light layers.

Ingredients:

  • butter - 180 g;
  • flour - 200 g;
  • eggs - 3 pcs.;
  • sugar - 1 glass;
  • lemon - 1 pc.;
  • soda - 0.5 tsp;
  • milk - 3 tbsp. l .;
  • cocoa powder - 3 tbsp. l.

Preparation

  1. Add sugar to the butter. Introduce one egg into the mass and beat.
  2. Add flour, soda, quenched with vinegar.
  3. Divide the dough into two parts. Add zest and juice to one, add milk and cocoa to the second.
  4. Put in a bowl, alternating spoons with white and dark dough. Set the "Baking" mode.
  5. The lemon will be ready in 50 minutes.

Lemon Milk Cupcake


A common option is lemon muffin, a simple recipe for which involves adding milk. The syrup made on the basis of fresh juice and sugar gives a special piquancy to baked goods. It can be introduced into a pie very in an interesting way... When it is ready, several holes are pierced in it with a toothpick, and a sweet impregnation is poured out on top.

Ingredients:

  • flour - 230 g;
  • sugar - 220 g;
  • eggs - 3 pcs.;
  • butter - 200 g;
  • lemon - 1 pc.;
  • milk - 50 ml;
  • vanilla sugar - 10 g;
  • soda - 1 tsp;
  • salt.

Preparation

  1. Add sugar to the butter. Then beat in one egg at a time, stirring.
  2. Pour in milk and juice, mix.
  3. Pour in flour with soda, salt and zest, knead.
  4. Pour the dough into a bowl, cook a delicate lemon cake in the "Bake" mode for 50 minutes.
  5. Bring lemon juice to a boil, add 2-3 tbsp. l. sugar, boil again and boil for about 2 minutes.
  6. Pour the syrup over the muffin.

Lemon Banana Cupcake


A multicooker can be used to make a great airy lemon muffin. The main ingredient will add spice to the baked goods, and bananas will make it sweeter. A certain nuance that needs to be taken into account when cooking is that for smearing you need to prepare suitable cream... It will require the same products as for the dough.

Ingredients:

  • bananas - 2 pcs.;
  • butter - 70 g;
  • sugar - 200 g;
  • eggs - 2 pcs.;
  • milk - ΒΌ glass;
  • flour - 250 g;
  • soda - 1 tsp;
  • salt.

For the cream:

  • egg - 1 pc.;
  • butter - 20 g;
  • sugar - 50 g;
  • lemon juice - 30 ml;
  • banana - 1 pc.

Preparation

  1. Mash bananas with a fork.
  2. Add sugar to the butter, mix. Attach the rest of the ingredients and knead the dough.
  3. Pour the dough into the bowl, set the "Baking" mode.
  4. The fluffy lemon cake is ready in 50 minutes. Cut it into 2 cakes.
  5. Make a cream, for which mix the ingredients, put on low heat and bring until thickened.
  6. Grease the middle of the cake and the top cake with cream.

Lean Lemon Cupcake


For people fasting or dieting, lemon is ideal. The result will be a dish that is in no way inferior in taste to the one that contains this component. If desired, you can add raisins, turmeric, candied fruits, dried apricots and other ingredients to baked goods.

Ingredients:

  • flour - 1 glass;
  • vegetable oil - 4 tbsp. l .;
  • sugar - 100 g;
  • lemon (zest) - 1 pc.;
  • water - 50 ml;
  • soda - 0.5 tsp.
  • lemon juice - 50 ml.

Preparation

  1. Mix oil, juice, zest and water.
  2. Add flour and baking soda. Mix everything, leave for 5 minutes.
  3. Place the dough in a bowl, set the "Baking" mode for 50 minutes.

Curd Lemon Cupcake


You can make something so delicious and delicious at the same time. healthy dish like in a slow cooker. You can use orange as an alternative citrus component. To make the baked goods more ruddy, you can turn them over to the other side during the cooking process, so they will look more appetizing.

Ingredients:

  • butter - 200 g;
  • cottage cheese - 400 g;
  • eggs - 4 pcs.;
  • sugar - 1.5 cups;
  • flour - 3 cups;
  • lemon - 1 pc.;
  • soda - 1 tsp;
  • salt - 0.5 tsp.

Preparation

  1. Combine melted butter and cottage cheese.
  2. Add eggs, sugar, lemon juice and zest, soda and salt, mix everything.
  3. Gradually introduce flour and knead.
  4. Put the dough in a bowl, set the "Baking" mode for an hour.

Lemon poppy seed cupcake - recipe


A very original variation of the dish is lemon. This additional ingredient will add zest to it. In addition, citrus syrup will act as a highlight, which will add a sour taste. Its quantity can be varied at the individual discretion of the hostess.

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.
The lemon cake recipe uses not only lemon zest, but also lemon fresh, 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 keep moisture in the finished dough, preventing it from becoming stale.

Taste Info Cupcakes

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.


How to make lemon muffin in a soaked multicooker

Combine butter at room temperature with sugar and beat a little or grind with a spoon. It is not worth melting the butter in a water bath or in the microwave; it is better to remove the butter 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.
TO butter add eggs and zest of one lemon.
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.

Teaser network


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.