Warm Lemon Cake with ice cream anyone? Yes, please! I made this Slow Cooker Lemon Spoon cake with a yellow cake mix, but I added a ton of lemon flavor with lemon juice, and zest.
Why make this lemon cake in the slow cooker you ask, and not your oven? Well, because I’ve never had a cake turn out so moist, it was almost heaven like.
This Lemon Spoon Cake recipe is great for company, just prepare and start the cake before guests arrive, and add lemon glaze right before serving.
How to make Lemon Spoon Cake:
- Mix together a yellow cake mix, eggs, melted butter, water, lemon juice, and zest until just blended.
- Grease a 6-quart slow cooker with non-stick spray and add the batter.
- Place the lid on the slow cooker and cook on HIGH for 2.5 hours without opening the lid during the cooking time. Continue cooking for 30 minutes more if not set in the middle.
- When the cooking time up, make the glaze. Mix together lemon juice, zest, and powdered sugar until smooth. Pour over the hot cake.
I had planned to call this recipe Lemon Dump Cake (doesn’t this cake look like a dump cake?). I guess you can’t call a recipe a dump cake if you stir it. So Lemon Spoon Cake it was!
How to serve lemon spoon cake?
- Keep the slow cooker on warm until ready to serve
- Serve buffet style; let guests serve themselves
- Offer ice-cream and whipped cream for topping the spoon cake.
I hope you enjoy this warm lemon spoon cake and put it on your menu asap! You won’t be disapointed.
Love lemon desserts? Try one of these too!
- Two Ingredient Lemon Bars – Recipe by Vintage Recipe Tin
- Lemon Blueberry Poke Cake – Recipe by The Country Cook
- Lemon Muddy Buddies Recipe by i Heart Naptime
Outrageous Lemon Lovers Trifle – Recipe by Melissa’s Southern Style Kitchen- Sour Cream Lemon Pie – Recipe by Vintage Recipe Tin
More dessert recipes here on The Magical Slow Cooker:
- Slow Cooker German Chocolate Spoon Cake
- Slow Cooker Granola Berry Crisp
- Slow Cooker Banana Nut Cake
- Slow Cooker Crustless Pumpkin Pie
- Ritz Thin Mints
- Slow Cooker Pineapple Coconut Spoon Cake
- Slow Cooker Pumpkin Spoon Cake
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Slow Cooker Lemon Spoon Cake
Equipment Needed:
Ingredients:
- 15.25 oz. yellow cake mix I used pillsbury
- 1/2 cup lemon juice (note you will need about 4 large lemons for this recipe)
- 1/2 cup water
- 1/2 cup melted butter
- 3 eggs
- 1 Tbsp. lemon zest packed
For the glaze:
- 2 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 cup powdered sugar
Instructions:
- In a large bowl, add cake mix, lemon juice, water, melted butter, eggs, and lemon zest, mix with a spoon until combined. Don’t over mix, some lumps are fine.
- Spray slow cooker with non-stick cooking spray
- Pour batter in slow cooker, and smooth the batter down evenly
- Cook on high for 2 hours. The cake should be firm in the middle. If not yet set, continue cooking for 30 minutes more.
- Mix Glaze ingredients in a small bowl with a whisk.
- Pour over lemon cake
- Scoop into bowls, and serve with vanilla ice cream
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
It should turn out the same if you cook it on low and double the time right?
Can I make this using my casserole slow cooker?
I have not tried. I’m sure you can. You’ll have to watch it for the timing though.
Hi from Ireland! Do you think this recipe would work with a vanilla cake mix? We don’t have “yellow” cake mix here. Thank you!
Yes, I think it will work fine. Though check the amount of liquid and eggs to your package and match it. For instance, I use butter for the amount of oil listed on the box.
Could I use a liner made for Crock Pots so I could lift the whole dessert out when done? The recipe sounds wonderful.
Yes, that will work fine.
Can you fix this recipe in bundt pan I have tried your other recipes and love them
Yes, most of my cake recipes work in the oven use the Box directions for baking time