Slow Cooker Lemon Spoon Cake
Print Recipe
5 from 1 vote

Slow Cooker Lemon Spoon Cake

Warm cake bursting with lemon flavor!!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: Lemon Spoon Cake
Servings: 8
Calories: 387kcal
Author: Sarah Olson

Equipment

Ingredients

  • 15.25 oz. yellow cake mix I used pillsbury
  • ½ cup lemon juice (note you will need about 4 large lemons for this recipe)
  • ½ cup water
  • ½ 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.
  • Mix Glaze ingredients in a small bowl with a whisk.
  • Pour over lemon cake
  • Scoop into bowls, and serve with vanilla ice cream

Video

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

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