Have you ever craved something sweet, tangy, and utterly comforting, all wrapped up into one dish? That’s where my irresistible crock pot lemon butter cake comes into play. This recipe is a little nod to those homey Midwestern potlucks, where a slow cooker dish brings a touch of warmth to the table. If you’re anything like me, balancing report deadlines and laundry loads, you want to whip up a dessert that feels special but doesn’t require you to be a pastry chef or to spend all day in the kitchen. Why make a lemon butter cake in a crock pot, you ask? Because you can set it, forget it, and come back to a perfectly moist, delectable treat. It’s perfect for those days when the oven is already busy roasting veggies or crisping up a chicken, and you still want to make dessert magic happen.
A slice of this lemony delight pairs amazingly with a dollop of whipped cream or a spoonful of vanilla ice cream. Want to keep it light? Some fresh berries on the side complement the cake’s zesty flavor beautifully. On those breezy Sunday brunches, it also goes wonderfully with a cup of earl grey tea to intensify that citrus aroma.
Crock Pot Lemon Butter Cake
Servings: 8
Ingredients
– 1 box of lemon cake mix
– 1/2 cup of unsalted butter, melted
– 3 large eggs
– 1 cup of water
– 1 teaspoon of pure vanilla extract
– Zest of one lemon
– 1/4 cup of freshly squeezed lemon juice
– Powdered sugar for dusting (optional)
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