Slow Cooker Lemon Spoon Cake is a delicious cake that is meant to be served warm!
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:
- Slow Cooker Size: 6-quart or larger
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
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
The instructions as written say 2 hours but the printed recipe says 2.5 hours.
Which is it pls?
Start with 2 hours on high (keep the lid on the entire time). If not done in the middle continue cooking for 30 minutes more.
My slow cooker is round,how would you suggest adjusting cook time.
Hi, Bernadette. I’m unsure how the center would cook with the slow cooker being round. It would have to be tested out.
I want to make this doubled the batch what how long should I cook it for
I don’t know if the center will get done in time before the edges burn with a double batch. I apologize I have not tried.
Would the recipe change at all if you added blueberries?
I think adding blueberries would be fine!
Can i double this recipe? If so, should I cook for two hours or longer?
Hi Diane. I’ve never tried, but I’m pretty sure it would burn on the edges far before it is done in the center.
Im making this as we text and i an using lemon cake mix. I assume cook with lid on? First time using crock for dessert.
Yes with the lid on 🙂
Can I use Lemon Cake mix?
Ok, you had me with the word LEMON, but then you reached out and grabbed me with “in the CrockPot. Bless your heart, I love you!!! Lemony and easy, lordy mercy!!!
Sister From the South,
LindY G
what temp. and how long would you bake if since I don’t have a slow cooker
I used the same liquid measurements as the box called for, so try cooking it for what the box says for the size of pan you are using, that should work great.
I’ve never baked a cake in my slow cooker but you make that one sound so good and I love lemon!
What a great recipe! I just love lemon! Pinning.
Thanks for sharing at Saturday Dishes- hope to see you back this weekend for some Asian Recipes!
You combined my favorite two things, Lemon desserts and slow cookers. Thanks for sharing on Saturday Dishes. I pinned it.
Blessings,
Diane Roark
Thank you for this recipe! I have some wonderful fresh local lemons and was looking for a great recipe. I’ll try this tomorrow. It sounds wonderful and I love that it uses lemon juice & zest. Thank you again!
To Barbara,
If you don’t have a printer and want PDF format, download CutePDF writer from the internet. It is free software which allows you to “print’ to a PDF format. I use it all the time. Hope this helps.
You should allow a PDF format for saving to personal files…was disappointed that it wasn’t available…I do not own a printer…