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3-Ingredient Slow Cooker Lemon Cake Recipe

★★★★★

5 from 126 reviews
  • Author: Hugo
  • Total Time: 2 hours 10 minutes to 2 hours 40 minutes (using HIGH setting)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This 3-Ingredient Slow Cooker Lemon Cake is a simple, zesty dessert that is perfect for any occasion. Using just lemon cake mix, instant lemon pudding mix, and lemon-lime soda, this recipe yields a moist, fluffy cake with bright lemon flavor. Made entirely in the slow cooker, it’s fuss-free and convenient, creating a soft, sponge-like texture with minimal effort.

Ingredients

Scale

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

Additional

  • Nonstick cooking spray or a thin layer of butter (for greasing slow cooker)

Instructions

  1. Prepare the 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 the cake from sticking during cooking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the lemon cake mix and instant lemon pudding mix until fully combined and no powder streaks remain.
  3. Add Lemon-Lime Soda: Slowly pour in the lemon-lime soda while gently stirring with a spatula or wooden spoon. Mix just until the batter is smooth and the dry ingredients are fully moistened—avoid overmixing to maintain a light texture.
  4. Transfer Batter to Slow Cooker: Pour the lemon batter evenly into the prepared slow cooker, spreading it out into a uniform layer to ensure consistent cooking and a soft sponge-like texture.
  5. Cover with Lid and Towel: Cover the slow cooker with its lid. For extra moisture retention and to prevent condensation from dripping onto the cake, place a clean kitchen towel or layer of paper towels stretched across the top before putting on the lid, ensuring it doesn’t touch the batter.
  6. Cook the Cake: Cook on HIGH for 2 to 2 1/2 hours or on LOW for 3 1/2 to 4 hours. The cake is done when it is bright yellow, springy to touch, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs but no wet batter.
  7. Rest the Cake: Turn off the slow cooker and let the cake rest uncovered for about 10 minutes. This allows it to finish setting while staying moist and tender.
  8. Serve: Spoon the warm lemon cake directly from the slow cooker into bowls. Enjoy it as-is for a simple lemony dessert or add whipped cream or ice cream as a delicious topping. Keep the slow cooker on WARM setting if guests want seconds.

Notes

  • Using room temperature lemon-lime soda ensures better mixing and reaction with the dry ingredients.
  • Do not overmix the batter to avoid a dense cake.
  • If desired, adding a kitchen towel under the lid helps retain moisture and prevents dripping condensation.
  • The cake can be served warm or at room temperature.
  • For variation, try topping with fresh berries or a dusting of powdered sugar.
  • Ensure slow cooker size is appropriate (4- to 6-quart) for even cooking.
  • Prep Time: 10 minutes
  • Cook Time: 2 to 2 1/2 hours on HIGH or 3 1/2 to 4 hours on LOW
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American

Keywords: lemon cake, slow cooker cake, lemon dessert, easy cake recipe, 3 ingredient cake, slow cooker dessert, lemon pudding cake

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Find it online: https://flavorsbyhugo.com/3-ingredient-slow-cooker-lemon-cake-recipe/