Easy Lemon Drizzle Cake - Slow Cooker

1. Grease and line a 9" (18cm) deep cake tin with greaseproof paper. Place an upturned saucer in the slow cooker cooking dish and pour in 1" (2.5cm) cold water. Switch the slow cooker to high. 2. In a large bowl, cream together the caster sugar and butter until fluffy and soft. 3. Beat the eggs and gradually add bits of the egg at a time to the creamed mixture. Add one tablespoon of flour after each addition. 4. Grate the rind of 1 lemon and stir into the creamed mixture. Stir until smooth. Juice the lemon, strain the juice into the mixture and stir. 5. Spoon into the prepared tin and level the surface. Place in the cooking dish and pour boiling water until it comes halfway up the side of the tin. Cover with a sheet of lightly oiled tin foil and cover with the li. Cook in the slow cooker for 4 to 6 hours. Then remove from the cooker. 6. Using a zester, remove the peel from the other lemon and mix with 25g of the granulated sugar and set aside. 7. Squeeze the juice from the lemon into a small saucepan. Add the rest of the granulated sugar and heat gently, stirring occasionally. When the sugar has dissolved, simmer gently for 3 or 4 minutes until syrupy. 8. Using a skewer, make holes all over the cake. Sprinkle lemon and zest and sugar over the top of the cake, drizzle the syrup on top and leave to cool in the tin. Serve.