3-Ingredient Slow Cooker Lemon Cake Recipe

Introduction

This 3-Ingredient Slow Cooker Lemon Cake is a simple, refreshing dessert perfect for any occasion. With bright lemon flavor and a soft, spongy texture, it’s easy to make and doesn’t require an oven. Ideal for home cooks looking for a fuss-free treat.

Ingredients

• 1 box (about 15.25 oz) lemon cake mix
• 1 box (3.4 oz) instant lemon pudding mix
• 1 can (12 oz) lemon-lime soda or lemon soda, room temperature

Instructions

1. Step 1: Lightly coat the inside of your slow cooker (4- to 6-quart size) with nonstick cooking spray or a thin layer of butter to prevent sticking.
2. Step 2: In a large mixing bowl, whisk together the lemon cake mix and instant lemon pudding mix until fully combined and no streaks remain.
3. Step 3: Slowly pour in the lemon-lime soda. The mixture will fizz slightly. Gently stir with a spatula or wooden spoon just until the batter is smooth and moist, avoiding overmixing.
4. Step 4: Pour the batter into the prepared slow cooker, spreading it evenly for uniform cooking.
5. Step 5: Cover the slow cooker with its lid. For extra moisture, place a clean kitchen towel or paper towels under the lid to catch condensation without touching the batter.
6. Step 6: Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the cake is set and spongy. A toothpick inserted should come out mostly clean with a few moist crumbs.
7. Step 7: Turn off the slow cooker and let the cake rest uncovered for about 10 minutes to finish setting.
8. Step 8: Serve warm directly from the slow cooker. Add whipped cream or ice cream if desired, and keep on WARM setting for seconds.

Tips & Variations

• For a more intense lemon flavor, add a teaspoon of lemon zest to the batter before cooking.
• Try using lemon soda instead of lemon-lime soda for a stronger citrus taste.
• Adding a handful of fresh blueberries to the batter before cooking adds a fruity twist.
• To prevent condensation from dripping onto the cake, ensure the towel under the lid does not touch the batter.

Storage

Store any leftover lemon cake covered in the slow cooker insert or transfer to an airtight container. It keeps well in the refrigerator for up to 3 days. Reheat gently in the microwave for 20-30 seconds before serving to restore its soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different slow cooker size?

Yes, a 4- to 6-quart slow cooker is ideal. Using one much larger may affect cooking time and texture, so adjust the batter amount or cooking time accordingly.

What if my cake isn’t set after the recommended cooking time?

Continue cooking in 15-minute increments until the cake is fully set and a toothpick comes out mostly clean. Avoid opening the lid too often to maintain heat and moisture.

3-Ingredient Slow Cooker Lemon Cake Recipe

Print Recipe

★★★★★

4.5 from 74 reviews

This 3-Ingredient Slow Cooker Lemon Cake is an easy, zesty dessert that combines lemon cake mix, instant lemon pudding, and lemon-lime soda to create a moist, tender, and fluffy cake made effortlessly in your slow cooker. Perfect for those who want a simple yet flavorful treat without heating up the oven.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 2 to 2 1/2 hours on HIGH or 3 1/2 to 4 hours on LOW
• Total Time: Approximately 2 hours 10 minutes (HIGH) or 4 hours 10 minutes (LOW)
• Yield: 6 to 8 servings 1x
• Category: Dessert
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 box (about 15.25 oz) lemon cake mix
• 1 box (3.4 oz) instant lemon pudding mix

Wet Ingredient

• 1 can (12 oz) lemon-lime soda or lemon soda, room temperature

Instructions

1. Prepare Slow Cooker: Lightly coat the inside of your 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to prevent sticking and ensure easy removal of the cake.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the lemon cake mix and instant lemon pudding mix until the powders are evenly combined and no streaks remain for a uniform flavor and texture.
3. Add Soda Slowly: Pour the lemon-lime soda slowly into the dry mixture; it will fizz initially. Gently stir with a spatula just until the batter is smooth and moistened without overmixing to keep the cake light and airy.
4. Transfer Batter to Slow Cooker: Pour the lemon batter into the prepared slow cooker, spreading it evenly for uniform cooking and a soft, spongy texture.
5. Prepare for Cooking: Cover the slow cooker with its lid. For extra moisture retention and to prevent condensation from dripping on the cake, place a clean kitchen towel or paper towels stretched across the top under the lid, ensuring it doesn’t touch the batter.
6. Cook Cake: Cook on HIGH for 2 to 2 1/2 hours, or LOW for 3 1/2 to 4 hours, until the cake is set in the center, bright yellow, and spongy. Check doneness by inserting a toothpick; it should come out mostly clean with a few moist crumbs.
7. Rest Cake: Turn off the slow cooker and let the cake rest uncovered for about 10 minutes to finish setting and remain moist and tender.
8. Serve: Spoon the warm lemon cake directly from the slow cooker into bowls. Enjoy as is or enhance with whipped cream or ice cream. Keep the slow cooker on WARM to serve seconds later.

Notes

• Using room temperature lemon-lime soda helps the batter mix more evenly and reduces excessive fizzing.
• Do not overmix once soda is added to maintain a light texture.
• Adding a towel under the lid helps prevent condensation from dripping onto the cake, keeping it from becoming soggy.
• Cooking times may vary slightly depending on slow cooker brand and size; start checking for doneness at the minimum time.
• This cake is best served warm but can be refrigerated and gently reheated.

Keywords: Slow Cooker Lemon Cake, 3-Ingredient Lemon Cake, Easy Lemon Dessert, Slow Cooker Dessert, Lemon Pudding Cake