3-Ingredient Slow Cooker Lemon Cake Recipe

Introduction

This 3-Ingredient Slow Cooker Lemon Cake is an easy, bright, and zesty dessert perfect for any occasion. With minimal effort and just a few pantry staples, you can enjoy a soft, sponge-like lemon cake made effortlessly in your slow cooker.

Ingredients

• 1 box (about 15.25 oz) lemon cake mix
• 1 box (3.4 oz) instant lemon pudding mix
• 1 can (12 oz) lemon-lime soda or lemon soda, room temperature

Instructions

1. Step 1: Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to prevent sticking.
2. Step 2: In a large bowl, whisk together the lemon cake mix and the instant lemon pudding mix until fully combined with no streaks.
3. Step 3: Slowly pour in the lemon-lime soda, allowing the mixture to fizz. Gently stir with a spatula just until the batter is smooth and no dry spots remain; do not overmix.
4. Step 4: Pour the batter evenly into the prepared slow cooker, spreading it out for uniform cooking.
5. Step 5: Cover with the slow cooker lid. For extra moisture, place a clean kitchen towel or paper towels under the lid to catch condensation, ensuring it doesn’t touch the cake.
6. Step 6: Cook on HIGH for 2 to 2 1/2 hours or on LOW for 3 1/2 to 4 hours, until the cake is bright yellow, spongy, and set in the center. Test doneness with a toothpick; it should come out mostly clean with a few moist crumbs.
7. Step 7: Turn off the slow cooker and let the cake rest uncovered for 10 minutes to finish setting and stay moist.
8. Step 8: Serve the warm cake directly from the slow cooker. Add whipped cream or ice cream if desired. Keep the slow cooker on WARM to allow for easy seconds.

Tips & Variations

• Use lemon soda to enhance the lemon flavor, but lemon-lime soda works well if that’s what you have.
• Adding a kitchen towel under the lid helps maintain moisture and prevents water from dripping onto the cake’s surface, preserving its texture.
• For a twist, stir in fresh lemon zest or a handful of blueberries before cooking.
• Serve with fresh berries or a drizzle of lemon glaze for added brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for about 20-30 seconds before serving to restore softness. This cake is best enjoyed warm or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size slow cooker?

A 4- to 6-quart slow cooker works best to give the cake space to rise and cook evenly. Using a significantly smaller or larger cooker may affect cooking time and texture.

What if my cake isn’t fully set after the recommended time?

If the cake isn’t set in the center, cover and cook it for an additional 15 to 30 minutes, checking frequently to avoid overcooking or drying out.

3-Ingredient Slow Cooker Lemon Cake Recipe

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★★★★★

4.4 from 325 reviews

• Author: Simon
• Total Time: 2 hours 10 minutes to 4 hours 10 minutes
• Yield: 8 to 10 servings 1x

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Description

This 3-Ingredient Slow Cooker Lemon Cake is a simple, zesty dessert made with lemon cake mix, instant lemon pudding, and lemon-lime soda. Prepared in a slow cooker, it yields a moist, airy, and bright yellow cake that is perfect as a warm treat or served with whipped cream or ice cream.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 box (about 15.25 oz) lemon cake mix
• 1 box (3.4 oz) instant lemon pudding mix

Wet Ingredients

• 1 can (12 oz) lemon-lime soda or lemon soda, room temperature

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Instructions

1. Prepare the slow cooker: Lightly coat the inside of your slow cooker (4- to 6-quart size) with nonstick cooking spray or a thin layer of butter to prevent sticking during cooking.
2. Combine dry ingredients: In a large mixing bowl, whisk together the lemon cake mix and instant lemon pudding mix until the powders are evenly combined and free of streaks.
3. Add soda and mix batter: Slowly pour in the lemon-lime soda; the mixture will fizz. Gently stir with a spatula or wooden spoon just until the batter is smooth and no dry pockets remain. Avoid overmixing.
4. Transfer batter to slow cooker: Pour the lemon batter into the prepared slow cooker, spreading it into an even layer to ensure uniform cooking and a soft sponge-like texture.
5. Cover and add moisture control: Cover the slow cooker with its lid. For extra moisture retention and to prevent condensation dripping, place a clean kitchen towel or paper towels under the lid but avoid contact with the batter.
6. Cook the cake: Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the cake is set in the center. The cake should be bright yellow, spongey, and a toothpick inserted should come out mostly clean with some moist crumbs.
7. Rest before serving: Turn off the slow cooker and let the cake rest uncovered for about 10 minutes to finish setting while maintaining moisture and tenderness.
8. Serve: Spoon the warm lemon cake directly from the slow cooker into bowls. Serve plain or topped with whipped cream or ice cream. Keep the cooker on WARM if serving seconds later.

Notes

• Use room temperature lemon-lime or lemon soda to achieve the best texture.
• Do not overmix the batter to keep the cake light and airy.
• Adding a towel under the slow cooker lid helps prevent excessive condensation dripping onto the cake.
• Cooking times may vary depending on your slow cooker model; check doneness with a toothpick.
• Serve warm for the best flavor and texture.

• Prep Time: 10 minutes
• Cook Time: 2 to 4 hours (depending on heat setting)
• Category: Dessert
• Method: Slow Cooking
• Cuisine: American

Keywords: Slow cooker lemon cake, easy lemon dessert, 3 ingredient cake, lemon dessert, slow cooker recipes, lemon pudding cake