3-Ingredient Slow Cooker Lemon Cake Recipe
This 3-Ingredient Slow Cooker Lemon Cake is an effortlessly delicious dessert that combines the bright, tangy flavors of lemon with a soft, sponge-like texture. Made in your slow cooker, this recipe requires minimal prep time and yields a moist, airy cake perfect for a quick and tasty treat without heating up your oven.
- Prep Time: 10 minutes
- Cook Time: 2 to 2 1/2 hours on HIGH or 3 1/2 to 4 hours on LOW
- Total Time: 2 hours 10 minutes to 2 hours 40 minutes (HIGH) or 3 hours 40 minutes to 4 hours 10 minutes (LOW)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 box (about 15.25 oz) lemon cake mix
- 1 box (3.4 oz) instant lemon pudding mix
Wet Ingredient
- 1 can (12 oz) lemon-lime soda or lemon soda, room temperature
Instructions
- Prepare the slow cooker: Lightly coat the inside of your 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to prevent the cake from sticking during cooking.
- Mix dry ingredients: In a large mixing bowl, whisk together the lemon cake mix and the instant lemon pudding mix until evenly combined with no streaks, ensuring a uniform batter base.
- Add soda and combine: Slowly pour in the lemon-lime or lemon soda. The mixture will fizz initially. Gently stir with a spatula or wooden spoon just until the batter is smooth and fully moistened, taking care not to overmix to maintain a light texture.
- Transfer batter to slow cooker: Pour the lemon batter evenly into the prepared slow cooker, spreading it out to cook uniformly and achieve a soft, sponge-like crumb throughout the cake.
- Cover and cook: Cover the slow cooker with its lid. For extra moisture, place a clean kitchen towel or paper towels under the lid to catch condensation, making sure it doesn’t touch the batter. Cook on HIGH for 2 to 2 1/2 hours or LOW for 3 1/2 to 4 hours until the cake is set, bright yellow, and spongy. A toothpick inserted should come out mostly clean with moist crumbs but no wet batter.
- Rest the cake: Turn off the slow cooker and let the cake rest uncovered for 10 minutes. This helps the cake finish setting while keeping it moist and tender.
- Serve: Spoon the warm lemon cake directly from the slow cooker into bowls. For added indulgence, top with whipped cream or ice cream. Keep the slow cooker on WARM if serving in multiple rounds.
Notes
- Using room temperature soda prevents excessive temperature shock which can affect the batter texture.
- Placing a towel under the lid catches moisture, preventing it from dripping onto the cake and making it soggy.
- Do not overmix the batter to maintain the light and airy texture of the cake.
- The slow cooker size is important; a 4- to 6-quart slow cooker works best to cook the cake evenly.
- Leftover cake can be refrigerated and gently reheated before serving.
Keywords: slow cooker lemon cake, easy lemon cake, 3-ingredient cake, slow cooker dessert, lemon pudding cake
