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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
