Imagine a dessert that combines the tangy freshness of lemons with the moist, melt-in-your-mouth goodness of a perfectly baked cake - all without turning on your oven! This Slow Cooker Lemon Dessert Cake is about to become your new secret weapon in the kitchen. Whether you're a busy home cook looking for an effortless dessert or a lemon lover craving something extraordinary, this recipe promises to deliver a burst of sunshine on a plate that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 box lemon cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup lemon pudding mix
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
Instructions
- Begin by gathering all your ingredients: 1 box of lemon cake mix, 1 cup of water, 1/2 cup of vegetable oil, 3 large eggs, 1 cup of lemon pudding mix, 1/2 cup of powdered sugar, and 1/4 cup of fresh lemon juice.
- In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Use a whisk or electric mixer to blend the ingredients together until the mixture is smooth and well combined, about 2-3 minutes.
- Next, add the lemon pudding mix to the cake batter. Mix until fully incorporated and the batter is thick and creamy.
- Prepare your slow cooker by greasing the inside with cooking spray or butter to prevent the cake from sticking. This step is crucial for easy removal after cooking.
- Pour the cake batter into the greased slow cooker, spreading it evenly across the bottom.
- Cover the slow cooker with its lid and set it to cook on low for about 2 hours. Avoid lifting the lid during cooking as this can affect the baking process.
- While the cake is cooking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- After 2 hours, check the cake for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If not, cover and cook for an additional 10-15 minutes.
- Once the cake is done, turn off the slow cooker and let it cool in the pot for about 10-15 minutes. This will make it easier to remove.
- Carefully lift the cake out of the slow cooker using a spatula. Transfer it to a serving plate.
- Drizzle the lemon glaze over the warm cake, allowing it to soak in for added flavor and moisture.
- Let the cake cool completely before slicing. Serve it as a delightful dessert for your family or guests, and enjoy the refreshing lemon flavor!
Tips
- Use fresh lemon juice for the most vibrant flavor - bottled juice just can't compare!
- Make sure to grease your slow cooker thoroughly to prevent sticking and ensure easy cake removal.
- Resist the temptation to lift the lid during cooking. Each time you do, you'll lose heat and potentially disrupt the baking process.
- For an extra lemony punch, consider adding some lemon zest to both the cake batter and the glaze.
- Check the cake's doneness with a toothpick - it should come out clean or with just a few moist crumbs.
- Let the cake cool slightly in the slow cooker before removing to help it hold its shape.
- The glaze is best drizzled while the cake is still warm, allowing it to soak in and intensify the lemon flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 55mg
