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The Magical Slow Cooker » Recipes » Dessert » Slow Cooker Lemon Spoon Cake

Slow Cooker Lemon Spoon Cake

by Sarah Olson on March 10, 2013 | Updated May 14, 2022 31 Comments

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Collage of lemon spoon cake photos for pinterest

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.

Lemon cake in slow cooker with wooden spoon in it.

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.

Yellow cake mix, eggs, water, melted butter, lemon zest and lemon juice.

How to make Lemon Spoon Cake:

  • Mix together a yellow cake mix, eggs, melted butter, water, lemon juice, and zest until just blended.
Lemon cake batter in bowl with whisk.
  • 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.
Lemon cake batter in slow cooker
  • When the cooking time up, make the glaze. Mix together lemon juice, zest, and powdered sugar until smooth. Pour over the hot cake.
cooked lemon spoon cake with glaze on top.

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!

Close up of lemon cake in slow cooker with wooden spoon inside.

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.
lemon spoon cake in glass bowl with ice cream on top.

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

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

Lemon Spoon Cake with glaze in slow cooker with wooden spoon inside

Slow Cooker Lemon Spoon Cake

5 from 6 votes
Warm cake bursting with lemon flavor!!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Calories: 387kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 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
US Customary – Metric

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
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How to Video:

Recipe Notes:

Nutritional values are approximate. If you require a special diet, please use your own calculations. The values below are for 1/8 of the recipe and do not include ice-cream. 

Nutrition Information:

Calories: 387kcal | Carbohydrates: 61g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 92mg | Sodium: 519mg | Potassium: 64mg | Fiber: 1g | Sugar: 39g | Vitamin A: 445IU | Vitamin C: 8.7mg | Calcium: 127mg | Iron: 1.4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

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    Filed Under: Dessert

    Comments

    1. Steven says

      July 20, 2020 at 8:37 pm

      The instructions as written say 2 hours but the printed recipe says 2.5 hours.
      Which is it pls?

      Reply
      • Sarah Olson says

        July 21, 2020 at 6:46 am

        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.

        Reply
    2. Bernadette deGonzague says

      March 23, 2019 at 4:41 am

      My slow cooker is round,how would you suggest adjusting cook time.

      Reply
      • Sarah Olson says

        March 25, 2019 at 8:43 am

        Hi, Bernadette. I’m unsure how the center would cook with the slow cooker being round. It would have to be tested out.

        Reply
    3. Janella says

      November 14, 2017 at 6:57 am

      I want to make this doubled the batch what how long should I cook it for

      Reply
      • Sarah Olson says

        November 14, 2017 at 9:11 am

        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.

        Reply
    4. mhdwileski says

      June 22, 2017 at 5:16 pm

      Would the recipe change at all if you added blueberries?

      Reply
      • Sarah Olson says

        June 23, 2017 at 5:59 am

        I think adding blueberries would be fine!

        Reply
    5. DIANE says

      January 27, 2017 at 3:54 pm

      Can i double this recipe? If so, should I cook for two hours or longer?

      Reply
      • Sarah Olson says

        January 27, 2017 at 5:11 pm

        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.

        Reply
    6. Suzanne says

      December 26, 2016 at 10:29 am

      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.

      Reply
      • Sarah Olson says

        December 26, 2016 at 10:34 am

        Yes with the lid on 🙂

        Reply
    7. Rhonda Spannenberg says

      December 20, 2016 at 5:08 am

      Can I use Lemon Cake mix?

      Reply
    8. lindygsherrod says

      September 1, 2015 at 3:41 pm

      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

      Reply
    9. pam says

      August 14, 2015 at 3:21 pm

      what temp. and how long would you bake if since I don’t have a slow cooker

      Reply
      • Sarah Olson says

        August 14, 2015 at 5:37 pm

        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.

        Reply
    10. Grandma Kc says

      December 14, 2014 at 5:38 pm

      I’ve never baked a cake in my slow cooker but you make that one sound so good and I love lemon!

      Reply
    11. Jamie @ Coffee With Us 3 says

      February 27, 2014 at 5:12 pm

      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!

      Reply
    12. dianeroark says

      February 22, 2014 at 12:55 pm

      You combined my favorite two things, Lemon desserts and slow cookers. Thanks for sharing on Saturday Dishes. I pinned it.
      Blessings,
      Diane Roark

      Reply
    13. JanB says

      February 8, 2014 at 9:26 pm

      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!

      Reply
    14. EJ says

      August 9, 2013 at 6:10 am

      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.

      Reply
    15. Barbara Ankeney says

      August 5, 2013 at 11:23 am

      You should allow a PDF format for saving to personal files…was disappointed that it wasn’t available…I do not own a printer…

      Reply
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